SCIENTIFIC MODELLING IN GASTRONOMY AND RECIPES

GOOD QUALITY DISHES ARE MADE ONLY FROM GOOD FOOD MATERIALS

 

Recipes are based on a list of food materials. The type and quality of these food materials characterize the taste and quality of the prepared dish. Good quality food makes good quality dishes. The analysis of the food materials used for preparing a recipe is very important and most of improvements are made through the improvement of materials used for the recipe. The consideration of the materials used for the preparation of our family meals can reveal many interesting  conclusions on our diet and its quality. It is certainly of significant importance to choose the best of food from what is available  for preparing our meals. For example, nice fresh vegetables and fruits used for our salads is number one rule for an excellent salad. Good quality olive oil, vinegar or other dressing material is a necessity for a good salad.

 

This can be achieved only when we learn how to do quality shopping and when we learn how to find good suppliers and distinguish freshness for our food. The same applies to their storage. The knowledge of basic rules of food storage will improve our food and our nutrition significantly and avoid problems. The most important is that taste will be improved and everybody will be happy with family food or our invited guests. Following the Food Gastronomy Review it is revealed what gastronomy modelling can reveal for people. Whole nations can understand what is their diet and what is the taste of their food. It is explained why we like more one taste or another. 

 Food researcher and writer Georgios Malliaris explains that food materials is the number one in our list for diet improvements. Do not forget that our diet influences  our health and not only. Many nations tend to consume specific food because this food was available in their region. All recipes have been developed around this food materials. In his book Greek Taste analyses Greek food and diet through modelling providing important conclusions on the Greek taste preferences.