Hervé This is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech in Paris, France. His main area of scientific research is molecular gastronomy, i.e. the science of culinary phenomena (more precisely, the search for the mechanisms of phenomena occurring during culinary transformations). He obtained a doctorate at the University of Paris VI under the title "La gastronomie moléculaire et physique". He is the author of many scientific publications, as well as several books on the subject, which can be understood even by those with little or no knowledge of chemistry. Although he...

The world has taken over the fashion of dishes in black. Our mothers or grandmothers always told us that people eat with their eyes. From an early age, we learn not only the taste, but our brain remembers the shape, color, and taste of the product we try. If we were blindfolded and given orange juice, our brain imagined a round fruit with an orange peel. Yes - because we are curious if it tastes different, although sometimes people are afraid to try new things. On the social networking site Facebook or Instagram, there are plenty of restaurants advertising dishes in...

When considering the aesthetics of gastronomy, one can focus on at least three separate, though closely interrelated, and sometimes overlapping dimensions. The first would consist of various, often complex processes, methods, goals, criteria, and experiences related to the preparation of food and drinks. The way of serving food and drinks (including necessary utensils such as crockery and cutlery) could also be included here.We could call this dimension the "art of cuisine" and specify food preparation and serving. The second tier of aesthetic research and discussion would focus on the food products themselves and would include their properties relevant to aesthetic...

Dewey based his pedagogical system on instrumentalism, a direction of pragmatism initiated by Charles Peirce and disseminated by William James. It consisted of understanding experience as the essence of truth - what works as true is true. Experience is the source of gaining and verifying knowledge, hence the slogan of learning by doing was developed in his school of work. The school was modeled on a self-sufficient household, where children performed various crafts and household activities. The emphasis was on practical and manual activity. The main goal of the school was to stimulate the innate abilities of children, interests, enriching...

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