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.

 

 

FOOD-CULINARY EDUCATION

IS ONE OF THE MOST IMPORTANT PARTS OF EDUCATION AND TRAINING.

IT IS RELATED TO WELFARE, HEALTH AND CULTURE OF EACH ONE OF US.

LEARN FROM ITS BOOK PUBLICATIONS IN FOOD AND GASTRONOMY 

REGISTER TO THE WORLD FOOD EDUCATION PROGRAM.

 Education is very important when we have to build up a solid background for the future development of the food and gastronomy field. Training is necessary when we wish to achieve better quality, reliability and results to organized efforts for advanced, high level work projects. This is not an easy task and there are many specialists who are working in this field with well approved results and achievements. Food production whether it is a restaurant or a big food factory is something that can succeed only when there are people behind with the appropriate training and qualified knowledge who can meet the expectations of such a project.

The International Institute-Museum for Food and Gastronomy is organizing seminars and lectures based on a predefined schedule with credits leading directly to certificates and further to a degree. This program is organized in collaboration with gastronomy schools or centres. The graduates of the seminars when they have accumulated a number of credits will be provided with a certificate of a titled Food, Gastronomy or Taste technician or specialist. The subjects cover Food chemistry, food technology, journalism, economy and trade, catering , nutrition, cooking, management and other fields related to our food.

Follow the news of the site for whoever is interested to get informed when the program will be launched and starts running. Further and detailed information will be written on site whenever it is available. The program appears not to require any physical attendance and digital classes and exams will be the only requirement of the program. This will be the first program offered internationally, open to the world with students from every part of the planet. This will also create an international network of students and professionals nowhere else to be found. Provided the difficulty and the organization difficulties existing for the running of this world food education there will be a need of lots of efforts for the realization of it.

 FOOD HISTORY CAN REVEAL SECRET RECIPES AND USEFUL INFORMATION FOR TODAY’S INDUSTRY

Georgios Malliaris  discuss how the study of history can reveal the struggle of man to survive and cover his nutritional needs. Through the centuries, man was fighting to get his food and feed his family. There was a continuous development of how man was looking for his food. At the beginning, he was searching for food, here and there, eating roots and whatever else he could find on his way. Later he became a hunter and a farmer leading to today's organized structures of intensive agricultural production techniques and methods. Man developed not only the production of food but also the processing that made food better and more palatable. Food processing was continuously improved by either creating new products and taste or increasing the quantity and quality of the already used food.

 The Food specialists of different years, studied carefully many food and drinks processes and created their own recipes and techniques for new products. Traditional products are tested over the years in all their parameters. These products contribute to the nutrition of the populations around the world. Traditional production of food and drinks was based on the raw food available in the regions and the local knowledge on how to process it to arrive to a meal. We ended up with an enormous list of recipes for all kind of food used by nations that forms an amazing richness of historical elements recorded by historians and food experts. These elements is what Georgios Malliaris presented in his research with the definition of gastronomic models for each nation, regions or other delimited area of our planet. In his book Greek Taste analyses and sets a thorough description of the Greek Model of Gastronomy providing the relevant information. Greek Gastronomy is another book where he sets all the traditional recipes, another set of his research on the traditional food history of Greece. This research is a huge project that will take many years to be completed for all different sorts of gastronomic models existent on earth. Finally, it is worth to note that the study has brought to the surface many unknown links of people through their gastronomic culture as the need for food is common for all human beings.