Sodium alginate＋Calcium cholride×Gellan gum ＝fried egg sunny side up

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If you have ever been surprised and impressed by an unusual serving of emulsion, a helping of frothy foam, or a plate of frozen gases as your meal, the chances are that Herve This and his gastronomic research will be behind them. For more information please visit www3.imperial.ac.uk

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Is it time you evolved as an eater?

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Who said it was impossible to spherify lemon juice?! To buy what you need to do this recipe: www.molecule-r.com

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Thanks to the variety of dishes and products in Spain, as well as its important chefs and outstanding restaurants, food becomes an art you will enjoy. www.spain.info

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Episode 01 Food & Gastronomy. The Daily Ape Show series about Finland made for the World Expo 2010 Shanghai. www.dailyape.com. Stay tuned! New episode every week.

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Oct 2003 The closed world of private men's clubs doesn't usually boast a group of fanatical cooks. But in the Basque country, men get together to cook succulent, gastronomic feasts for each other. Competitions are held between the best cooks, and it's all washed down with lots of red wine. With women forbidden from the proceedings, the popularity of these clubs is growing by the day. Produced by ABC Australia Distributed by Journeyman Pictures

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www.younghotelier.com - Part 2 of 2. We continue the interview with Hotel Chef de Cuisine, Stuart Sage, based at the Tang Restaurant in Dubai, which is the only restaurant of its kind in the Middle East, employing molecular gastronomy! In this video Stuart shares funny stories from the kitchen and we also take a peek behind the scenes at Tang's Kitchen and how a few dishes are prepared, including main courses, a dessert and mock champagne as a palate cleanser!

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Basic Spherification Molecular Gastronomy ravioli with no pasta.

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Promoting quality ingredients and fresh food products from Greece. Greek gastronomy for the eyes and ears, as well as the stomach. Enjoy!

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Teachers and school headmasters and further technical workers in the school system aimed at gastronomy,hotel and touristic industry of the whole Czech Republic -- total about 260 gastronomic schools - secondary and tertiary vocational schools except Prague area. Aim of this support program is first of all to provide education to the adults by the enhancement and broadening of technical and pedagogical abilities: - teachers in the theoretical education - teachers in the practical education - further pedagogical and technical workers in the school system aimed at gastronomy, hotel and touristic industry Form: Providing education to adults in the form of short-term educational courses for adults. Program of the courses will be focused on:1. Didactics 2. Healthy alimentation 3. Technology of the preparation of meals and operating methods 4. Beverage problems focused on selected countries of the European Union -- UK, Germany, France, Spain, Portugal, Italy, Greece and the Czech Republic 5. Preparation of meals of ethnic cuisines of the European Union focused on typical meals and specialties of the ethnic cuisine and finally on meals of selected ethnic cuisine from the point of view of healthy alimentation and modern trends of meal preparation. All ethnic cuisines will be applied at the Czech Republic. Following EU countries are concerned: UK, Germany, France, Spain, Portugal, Italy, Greece and the Czech Republic.Financial participation: Educational program is co-financed by <b>...</b>

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Iron chef winner Alex Stupak conducts a science-themed demonstration of his cooking skills at the Busch Dining Hall on March 29, 2010

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Coconut milk + pineapple juice + coconut rum + CO2 + Nitro

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In its latest Design Probe, Multi-sensorial Gastronomy, Philips Design has worked with top chef Juan Mari Arzak to explore how the sensory experience can be subtly altered during a meal.

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"Albanians have two important elements on the table: bread and white cheese. If one of these is missing, it means that the food is not delicious" says Gjon Dukgilaj, who has returned to his native Albania after many years in Belgium to open a restaurant that specialises in local and organic food, rooted in Albanian traditions.

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Welcome to the world of Gregoire-Ferrandi School. From gastronomy to fine craftsmanship, teachers and students, instructors and skilled trainees will show you just how possionately committed they are. A film by Caroline Attia, Morgan S. Dalibert, Régine Cardin. Ecole Grégoire-Ferrandi affiliated to the Paris Chamber of Commerce and Industry.

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Gastronomia / Gastronomía / Gastronomie / Gastronomy

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We went to visit friends and they offered to make us a new sort of cranberry soda; spherified cranberry juice in carbonated water. Very nifty. For more technical information on this check out : starchefs.com

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WhenInManila.com Dinner at the most unique and excotic restaurant in the Philippines. Welcome to Zenses Neo Shanghai Cuisine! The only restaurant this side of Asia the Philippines that specializes in Molecular Gastronomy. They cook with Liquid Nitrogen people! More info, pics, location and more on WhenInManila.com

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LA CARMINA - www.lacarmina.com - tried cocktail experiments at Hush, a mod bar in Lan Kwai Fong Central, Hong Kong. Mixologist Gibson Chan specializes in molecular cocktails, using ingredients and techniques typically found only in labs. Gibson shows La Carmina how to make a deconstructed margharita, with a salty foam created with a fish tank pump. Then, he mixes a cocktail made with what looks like caviar — but what is it really? Watch the video to find out! La Carmina was happy to learn that the strange-looking powders were actually made from natural ingredients. Each drink was a topsy-turvy experience — the flavors and textures turn the expected on its head. Sip a glow-in-the-dark cocktail at Hush, 2 Glenealy in Central, Hong Kong. www.hush.hk LA CARMINA - www.lacarmina.com - is a travel + fashion + pop culture TV host, coolhunter, journalist for CNN, AOL and Huffington Post, and author of 3 books -- including Cute Yummy Time (Penguin) andCrazy, Wacky Theme Restaurants: Tokyo (Random House). Her popular blog - www.lacarmina.com - on alternative travel, underground fashion and bizarre subcultures has been featured in major media (New Yorker, Washington Post, LA Times, The Guardian, WWD). La Carmina heads a coolhunting firm - www.lacarmina.com - that provides trend consulting, translation and film/TV fixing chiefly in Japan and Asia. She is a graduate of Columbia University and Yale Law School. TV hosting credits include: The Today Show, Bizarre Foods with Andrew Zimmern <b>...</b>

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Demonstration of reverse spherification: mozzarella cheese mixed with calcium lactate "cooked" in sodium alginate. Fancy way of saying: how to make cheese jelly balls.

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www.younghotelier.com - Part 1 of 2 We interview Hotel Chef de Cuisine, Stuart Sage, based at the Tang Restaurant in Dubai, which is the only restaurant of its kind in the Middle East, employing molecular gastronomy! Stuart talks about his career, the molecular gastronomy concept and offers advice to young hoteliers looking to make a career in the Kitchen.

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Hervé This discusses molecular gastronomy with Louisa Chu

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If you are looking for fine Italian wine and food, consider the Sicily region of southern Italy. www.SensationalSicily.com Sicily is an island in the Mediterranean Sea located off the southwest tip of Italy. Sicily was first inhabited about ten thousand years ago. Agriculture http and...

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MORE FREE VIDEOS www.sozoexchange.com Todays word is gastronomy. This is a noun which means the art of cooking and eating gourmet food. For example, you can say, When I go to Europe, I plan to study the gastronomy of each country.

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Chef Whitney shows just how easy it is to make restaurant style "effects" for your next party!!!

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Daniel Barron, the James Beard nominated Executive Chef of Blue Point Coastal Cuisine creates a bite sized creation that you may not want to try at home. As odd as it may look, it was really quite delicious.

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Espesso coffee u can eat......

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As part of the agreement between Sodexo CEO, Michel Landel and Gastón Acurio, renowned Peruvian Chef and President of the Peruvian Society of Gastronomy (APEGA), which aims to promote the decentralization and internationalization of Peruvian cuisine, Sodexo Peru played an important role in the 2010 edition of Mistura. This year, over 200 thousand people attended during the 6-day fair, making it the largest event in the country. Sodexo was in charge of the Cooking Contests, with the support of major clients from the mining sector, such as Antamina, Barrick and Anglo American.

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Visit us - www.dubrovnik-airport.com "Croatia food - So, to put Croatian cuisine into something "Normal Mediterranean" would be insult. However, you might say Croatians invented some of this stuff. Fresh fish, virgin olive oil, oysters, truffles and divine wine..."

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At the Fourth International Summit of Gastronomy Madrid Fusion 2006, held from 17 to January 19, 2006, Peru was declared gastronomic capital of americas

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Calmly and patiently, Wylie Dufresne discusses the term 'molecular gastronomy' with the unrelenting and skeptical food writer, Barbara Kafka.

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Summary of radio interview: KGO-ABC 810AM "Dining Around with Gene Burns", the most popular foodie radio program of San Francisco, telling us about Peruvian gastronomy and the historical relation of Peruvian Pisco brandy with the City by the Bay. Enjoy!!! Vote for Mr. Guillermo Toro-Lira to the contest ORGULLO PERUANO 2011 (Peruvian Pride 2011) here: tinyurl.com

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