understanding of molecular gastronomy
MOLE GASTRO
“Molecular Gastronomy”
is not a cuisine
It is a process – a phenomenon wh
chemistry laborato simpler – breaking down to their chem and combine them the same form.
ECULAR ONOMY
a revolution
a culinary “RENAISSANCE”
here kitchen meets ory. To make it g food ingredients mical composition m with other foods in
THE NEXT BIG THING FOR
“EATING
OUT”
Molecular Gastronomy being
science-driven form of coo
allowing the transformation o food products into innovative thereby raising their sensory
characteristics, may find its pl
Indian market as people toda
importance of “EATING RIG
The art and its appreciation having made successful moves in India has also created marks in the way people see things around them, especially food which is an integral part and
g more
oking,
of traditional products,
lace here in
ay realize the
GHT”.
parcel of any society. Here we talk about
“SEEING RIGHT”, the visual pleasure and the appeal of things one is to eat.
“SEE R “EAT R
IGHT” IGHT”
With a goal to provide alternatives to the classical French techniques, NICHOLAS KURTI & HERVÉ started experimenting with their culinary art and they
coined the term ‘Molecular Gastronomy’. This w then popularized by GEORGES AUGUSTE
ESCOFFIER – the father of French cookery.
This indicates that this phenomenon has French origin.
was
.
THE FRENCH ROOTS
EXPERIMENTAL MADNESS
Though havi
France, molecul
is not a cultural thi
relate to specific typ leaves lot of scope
food-enthusiasts ar
permute and com
of edible item
cuisine
In a way, you can call it
“TOTAL MADNESS” – the crazy experience with food both in terms of cooking as well as eating it.
ing roots in
lar gastronomy
ing and doesn’t
pe of cuisine. This for chefs and
round the world to
mbine a variety
ms, be it any
e.
“TOTA
in India
“NA THE NAME OF THE
NEW VENTURE
AL MADNESS”
an way relates to the word
AUTANKI”
GRAPHICS WILL REVOLVE AROUND
“RENAISSA
“FREN
“TOTA
ANCE”
NCH COLONY”
AL MADNESS”
SCOPE OF WORK
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romotion – Creatives only *
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