2015年
The Japan Society for Innovative Cuisine: Exploring New Visions of Japanese Cuisine.
Journal of nutritional science and vitaminology
- ,
- 巻
- 61 Suppl
- 号
- 開始ページ
- S162-3
- 終了ページ
- S163
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.3177/jnsv.61.S162
- 出版者・発行元
- CENTER ACADEMIC PUBL JAPAN
Kyoto cuisine has a long history and its traditions have been practiced for hundreds of years. In Kyoto, a group of scientists and renowned chefs strives to better understand traditional Kyoto cuisine in order to foster culinary innovation within traditional Kyoto cuisine. We launched a research project in April 2009 using a specially equipped "laboratory-kitchen" located in Kyoto University. Chefs chose a variety of topics related to basic concepts and techniques for cooking. We conducted culinary experimentation, thorough analysis, and diligent discussion on each topic for approximately 6 mo. In the symposium, chefs will present the results of their experiments, discussing their techniques and bringing samples of final products.
- リンク情報
- ID情報
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- DOI : 10.3177/jnsv.61.S162
- ISSN : 0301-4800
- eISSN : 1881-7742
- PubMed ID : 26598839
- Web of Science ID : WOS:000355020700064