1 The impact of molecular gastronomy within the food science community -- 1.1 Molecular gastronomy: definition, aims, and development -- 1.2 Collaboration among scientists and haute-cuisine chefs -- 1.3 The outcome of scientific research applied at the kitchen restaurant level -- 1.4 Molecular gastronomy and food science -- 1.4.1 Differences among molecular gastronomy and "traditional" food science and technology -- 1.4.2 Example on olive oil and (molecular?) gastronomy studies -- 1.5 Outcomes of molecular gastronomy -- 1.5.1 Practical applications of molecular gastronomy -- 1.5.2 Example of sous-vide cooking of pork meat -- 1.5.3 Using liquid nitrogen in cooking -- 1.5.4 Using ultrasound to prepare "molecular gastronomy" food -- 1.5.5 The technique called "spherification" -- 1.5.6 Other applications -- 1.6 Study of food pairing, theoretical basis, and empirical tests -- 1.7 The consumer's perception of gastronomy and the pleasure of eating -- 1.8 Molecular cooking and behavior of the diner -- 1.9 The future of molecular gastronomy, molecular cooking, and new culinary trends -- 1.10 Some conclusive remarks -- References -- 2 Role of gastronomy and new technologies in shaping healthy diets -- 2.1 Gastronomy: a matter of taste, health, and sustainability -- 2.2 Eating for health -- 2.3 Eating, pleasure, and well-being -- 2.4 "Foodies" and "gourmets" -- 2.5 Gastronomy in the context of food-based dietary guidelines -- 2.6 Traceability and product quality: a priority -- 2.7 Gastronomic marketing: a challenge to highlight the value of innovation, quality of products, and services-potential su... -- 2.8 Gastronomy, social marketing, and food pleasure.

2.9 Inform consumers about the characteristics of menus, products, and processes (health and commitment to sustainability a... -- 2.10 Accommodate special dietary requirements of consumers, beyond food allergies or vegetarian options -- 2.11 An aging population and gastroseniors -- 2.12 Research and innovation to adequate the food offered to consumer needs and condition -- 2.13 Implement healthy culinary techniques and minds about the quality of packaging, cookware, culinary equipment, cutlery,... -- 2.14 Training foodservice workforce and personnel related to gastronomy: technology, health, and customer service -- 2.15 Mealtime should be a happy time: let's work for it! -- 2.16 New challenges for a healthy and sustainable gastronomy in the 21st century -- 2.17 Conclusion -- References -- 3 Cooking with computers: the vision of digital gastronomy -- 3.1 Introduction -- 3.2 Sustainable development and digital gastronomy -- 3.2.1 Digital gastronomy and the environment -- 3.2.2 Digital gastronomy and the economy -- 3.2.3 Digital gastronomy and society -- 3.3 Digital gastronomy: from vision to practice -- 3.3.1 Computational concepts and the digital gastronomy principles -- 3.4 Related work on computational cooking -- 3.4.1 Applications of digital fabrication methods for digital gastronomy -- 3.5 Cooking with computers: technical challenges -- 3.5.1 Theoretical framework and implementation examples -- 3.5.1.1 A three-dimensional dish design problem -- 3.5.1.2 A unified dish-recipe model -- 3.5.1.3 Digital gastronomy principles -- 3.5.1.4 First principle: variations -- 3.5.1.5 Second principle: progression -- 3.5.1.6 Third principle: morphing -- 3.5.2 Hardware: digital cooking machines -- 3.5.3 Chef-diner-computer interaction -- 3.6 A closing note -- Acknowledgments -- References -- Further reading -- 4 Gastronomic systems research -- 4.1 Introduction.

4.2 Methodology -- 4.2.1 Define purpose of study and target population -- 4.2.2 Module 1: capturing food choice -- 4.2.2.1 Expert elicitation -- 4.2.2.2 Consumer surveys -- 4.2.2.2.1 Focus group discussion -- 4.2.2.2.2 Product testing -- 4.2.2.2.3 Consumer survey -- 4.2.3 Module 2: assessing behavioral response to interventions -- 4.2.3.1 Identifying nutrition interventions captured by the experts -- 4.2.3.2 App-based experiments -- 4.3 Case studies -- 4.3.1 Novel food products: promoting heirloom rice among middle-to-high-income urban consumers in the Philippines -- 4.3.2 Nutrition interventions: promoting healthier diets among low-to-middle income households in eastern India -- 4.4 Conclusion -- Acknowledgments -- References -- 5 The Mediterranean diet between traditional foods and human health through culinary examples -- 5.1 Introduction -- 5.2 History and background of the Mediterranean diet -- 5.3 Nutritional traits and healthy effects of the Mediterranean diet -- 5.4 Sustainability and agrobiodiversity -- 5.5 From traditional products to innovations in the agri-food sector: new production systems and products -- 5.6 Traditional cuisines and gastronomy in the Mediterranean Basin -- 5.7 Mediterranean dishes -- 5.7.1 Anchovies fillets au gratin -- 5.7.2 Fave bianche e cicorie -- 5.7.3 Gazpacho -- 5.7.4 Orecchiette e cime di rapa -- 5.7.5 Tzatziki -- 5.8 Conclusion -- Acknowledgment -- References -- 6 Olive oil in gastronomy and food science -- 6.1 The prince of the Mediterranean diet -- 6.2 Much more than a condiment -- 6.3 To season is a noble action -- 6.4 Not all that glitters is gold -- 6.5 European Food Safety Authority claims for the olive oil supply chain -- 6.6 Form and substance, words, ideas, and new categories of thought -- 6.7 The consumer often is not informed -- 6.8 A synesthetic experience.

6.9 Extra-virgin olive oil: raw or cooked? -- 6.9.1 Raw extra-virgin olive oil -- 6.9.2 Extra-virgin olive oil and gastronomic culture: a travel and discovery tool -- 6.9.3 The sensory experience at the restaurant -- 6.9.4 The perceptible benefits of raw extra-virgin olive oil -- 6.10 From the restaurant room to the kitchen -- 6.10.1 Raw sauces with extra-virgin olive oil -- 6.10.2 Cooked sauces -- 6.10.3 Sofrito technique -- 6.10.4 Frying -- 6.10.5 Confit cooking -- 6.10.6 Extra-virgin olive oil in canned foods -- 6.10.7 Microwave cooking -- 6.10.8 Pizza -- References -- 7 From folklore to the nutraceutical world: the Corema album potential -- 7.1 Introduction -- 7.2 A singular Iberian endogenous plant as a food resource: Corema album -- 7.3 One contribution to the valorization of Corema album -- 7.3.1 Nutrient profile of the little white berries -- 7.3.2 Phytochemical profile and biological effects on human health -- 7.3.3 First complete vibrational study by micro-Raman and Fourier transform infrared spectroscopy -- 7.4 Corema album as a source of ancient recipes and novel food ingredients -- 7.4.1 Pearlberry jelly -- 7.4.2 Pearlberry tisane -- 7.5 Final remarks -- Acknowledgments -- References -- 8 Food processing by-products and molecular gastronomy -- 8.1 Molecular gastronomy -- 8.1.1 Techniques used in molecular gastronomy -- 8.1.1.1 Spherification -- 8.1.1.2 Extraction -- 8.1.1.3 Distillation -- 8.1.1.4 Cryocooking -- 8.1.1.5 Encapsulation -- 8.1.2 Biopolymers -- 8.1.2.1 Alginate -- 8.1.2.2 Agar-agar -- 8.1.2.3 Carrageenan -- 8.2 Note-by-note cooking -- 8.2.1 Constructing a note-by-note dish -- 8.2.1.1 Shape -- 8.2.1.2 Consistency -- 8.2.1.3 Taste -- 8.2.1.4 Odor -- 8.2.1.5 Color -- 8.3 Pure compounds isolated from food processing by-products -- 8.3.1 Nutrients used in traditional and modernist gastronomy -- 8.3.1.1 Proteins -- 8.3.1.2 Lipids.

8.3.1.3 Carbohydrates -- 8.3.1.4 Antioxidants -- 8.4 Molecular gastronomy recipes -- 8.4.1 Molecular cocktails -- 8.4.1.1 The main techniques to obtain molecular cocktails -- 8.4.1.2 Applications of molecular mixology -- 8.4.1.3 Recipes -- 8.4.1.3.1 Tequila Sunrise molecular cocktail -- 8.4.1.3.2 Casino Royal molecular cocktail -- 8.4.1.3.3 Mojito sphere -- 8.4.1.3.4 Strawberry Daiquiri Jelly -- 8.4.1.4 Molecular dishes recipes -- 8.4.1.4.1 Molecular lipstick -- 8.4.1.4.2 Reinterpreted Caprese salad -- 8.4.1.4.3 Sweetburger -- 8.4.1.4.4 Molecular egg -- 8.4.1.4.5 3D-printed pralines -- 8.5 Future perspectives and outlooks -- Acknowledgments -- References -- 9 Recipes for the valorization of culinary by-products and leftovers -- 9.1 Introduction -- 9.2 Causes of food waste based on sectors -- 9.3 Current prevention, recovery, and recycling solutions against food waste generation -- 9.4 Value-added usage of potential culinary by-products and leftovers in the kitchen itself -- 9.5 Recipes -- 9.6 Conclusion -- References -- 10 Gastronomic tourism and the senior foodies market -- 10.1 Introduction -- 10.2 Our aging society -- 10.3 Tourism and an aging population -- 10.4 Gastronomy and its significance for the tourism market -- 10.5 Profiling senior foodies -- 10.6 Conclusion -- References -- 11 Holistic cuisine and gastronomic tourism -- 11.1 Introduction -- 11.2 Review of the literature -- 11.2.1 Producers -- 11.2.1.1 Holistic cuisine -- 11.2.1.2 Role of restaurants in developing holistic cuisine -- 11.2.1.3 Description of the geographical area -- 11.2.1.4 Introduction to Andaman food -- 11.2.2 Consumers -- 11.2.2.1 Motivations -- 11.2.2.2 Motivation contributes to experiences -- 11.2.2.3 Satisfaction -- 11.2.3 Gastronomic tourism -- 11.2.3.1 Marketing -- 11.3 The framework -- 11.4 Methodology -- 11.5 Result and discussion -- 11.5.1 Producer.

11.5.1.1 Some holistic cuisines of Andaman and Nicobar Islands.