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  2. University of Gastronomic Sciences - Wikipedia

    en.wikipedia.org/wiki/University_of_Gastronomic...

    The University of Gastronomic Sciences (UNISG) is an international university located in northern Italy. The campus is in Pollenzo, near Bra, a city in the north-west region of Piedmont. Carlo Petrini, founder of the Slow Food Movement, established the university to focus on gastronomic sciences and the organic relationships between food ...

  3. Eco-gastronomy - Wikipedia

    en.wikipedia.org/wiki/Eco-gastronomy

    Eco-gastronomy. Eco-gastronomy is an approach to alternative consumption that stresses the importance of the interaction between humans and food and the effect produced by that. It aims to get a healthier and more sustainable food and, at the same time, to reduce the impact on the environment, from the productive and the consumptive side.

  4. Gastronomy - Wikipedia

    en.wikipedia.org/wiki/Gastronomy

    Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. [1] One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the ...

  5. City of Gastronomy - Wikipedia

    en.wikipedia.org/wiki/City_of_Gastronomy

    The center of gastronomy in the South Caucasus, with important historical industries in cultivation of tea, vegetables, rice, and citrus, as well as in cattle farming, fishing, beekeeping, and grain farming, which are preserved and celebrated in local events. Launceston. Australia. 2021.

  6. Molecular gastronomy - Wikipedia

    en.wikipedia.org/wiki/Molecular_gastronomy

    Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition ( molecular structure ), properties ( mass, viscosity, etc) and transformations ( chemical reactions, reactant products) of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products.

  7. University of Zagreb - Wikipedia

    en.wikipedia.org/wiki/University_of_Zagreb

    unizg.hr. The University of Zagreb ( Croatian: Sveučilište u Zagrebu, Latin: Universitas Studiorum Zagrabiensis) is a public research university in Zagreb, Croatia. It is the largest Croatian university and one of the oldest continuously operating universities in Europe. [4] The University of Zagreb and the University North are the only ...

  8. Larousse Gastronomique - Wikipedia

    en.wikipedia.org/wiki/Larousse_Gastronomique

    Larousse Gastronomique ( pronounced [la.ʁus ɡas.tʁɔ.nɔ.mik]) is an encyclopedia of gastronomy. [2] The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many more.

  9. Center for Genomic Gastronomy - Wikipedia

    en.wikipedia.org/wiki/Center_for_Genomic_Gastronomy

    The Center for Genomic Gastronomy [1] is an independent research group that examines the biotechnology and biodiversity of human food systems. The Center was founded in 2010 in Portland, Oregon and currently has research nodes in Bergen; Santa Cruz, CA; Porto; Dublin and Chennai. They are sometimes described as an artist-led think tank.