Culinology - June 2016 - (Page 44)
digs deep into
By Donna Berry
Members of the Research Chefs Association (RCA),
Atlanta, collaborated on a text book entitled "Culinology:
The Intersection of Culinary Art and Food Science." The
book, published by Wiley, is designed to help professional chefs, as well as culinary students and product
developers, approach the science behind the foods they
are developing. Culinology helps food professionals understand how and why things happen to food during the
preparation and cooking process, and once learned, how
to manipulate them to one's advantage.
Many of the RCA's founding members contributed to
the 19 chapters in the book, which range from such food
science topics as understanding the chemistry of carbohydrate-, lipid- and protein-based foods, to the role of food
additives, packaging and sensory evaluation in product
development. Of course, nutrition, quality and safety have a
presence throughout the book.
Jeff Cousminer, past president of the RCA, research and
development manager, Stonewall Kitchen, York, Maine, and
editor of the book, wrote in the preface, "As chefs, the foods
we handle everyday have deep scientific underpinnings. But
approaching the whole subject of food science can be scary to
people who equate it with long-forgotten and even intimidating high school chemistry." This is where Culinology can assist.
Along with Jim Pintner, consulting chef, Sandridge Food
Corp., Medina, Ohio, the two wrote in the preface, "The public
wants and expects their favorite foods to be available everywhere, from the finest restaurants to supermarket shelves."
With the assistance of Culinology, today those shelves are
lined with products carefully developed to satisfy the savvy
tastes of our food-obsessed nation while maintaining high
standards of quality, safety, stability and affordability.
We spoke with some of the 56 culinary professionals who
contributed knowledge and expertise to the book, which was
released in March to commemorate the 20th anniversary of
Culinology | JUNE 2016
"Culinology" was designed to help
professional chefs, culinary students and product developers
approach the science behind the foods they are developing.
Why is Culinology paramount for "real food"
Carl Borchgrevink, associate professor, The School of
Hospitality Business at Michigan State University, East
Lansing: I always believed chefs could do so much more than
cook. Who can better understand food quality than a culinary
professional? It's this tangible knowledge of food that enables
the development of "real food." Food has become exhibition.
Food has become show. Food is identity. Food today really supports the adage "you are what you eat."
Mr. Pintner: The RCA was formed around the time consumers started asking food companies for products that their
food scientists weren't qualified to make. Though much of the
equipment used in food processing plants is different than
that used in restaurants, there is still a familiarity and an understandable functionality to it that comes from similar scaled
down equipment in the restaurant world. Chefs are hands-on
Table of Contents for the Digital Edition of Culinology - June 2016
Culinology - June 2016
Table of Contents
President's Letter - Best job competition
Emerging Trends - Five millenial-fueled food trends
The sun is rising on Japanese small plates
Flavor Trends - Seeing innovation through the smoke
Ingredient Trends - Adventures in ancient grains
Member Profile - Research chef extraordinaire
Expert Voices - Gas vs. electric
Industry News from the Research Chefs Association
Culinology Book - New book digs deep into Culinology
Petits Fours - Hormel launches product line for cancer patients
Vermont indicates enforcement priorities for GMO labeling law
Feeding Hispanic millennials’ craving for culture
Combo meals regaining appeal
Dairy alternatives straying from soy
News Bites - Trendspotting at the Culinology Expo
Culinology - June 2016