Molecular Gastronomy

Molecular Mixology

Infused Cocktail

Molecular Gastronomy

Food meets science.Molecular gastronomy gives foods we know and forms we do not know. Foams, vapors, ball-shaped foods, cube-shaped.

Molecular Mixology

It is a specific application of mixing drinks using analysis and techniques found in science to understand and experiment with cocktail ingredients.

Infused Cocktail

It is a beverage obtained by blending alcoholic beverages (vodka) with flavoring elements (aromatic tea, dried fruits) and brewing for a while.

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Sparkling Wines and Champagnes

Mayıs 30, 2021

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Sparkling wine is a type of wine made by subjecting the wine to a second fermentation and keeping the carbon dioxide gas produced during this fermentation in the bottle. This […]

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The History of Champagne

Mayıs 30, 2021

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Although it is accepted as the indispensable drink of celebrations or entertainment and nightlife, the struggle for the emergence of champagne and to survive until today; When you read the […]

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What is Champagne?

Mayıs 15, 2021

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Champagne is a sparkling wine, but not every sparkling wine is champagne. The name “Champagne” is protected by international agreements, only sparkling wines produced under special conditions in the Champagne […]

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Wines

It is one of the most widely grown red wine grape varieties in the world. Late ripening makes it suitable for hot and arid climates, with little risk of early […]

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Barista

Latte art is a method of preparing coffee created by pouring microfoam into a shot of espresso and resulting in a pattern or design on the surface of the latte. It can also be created or embellished by […]

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Mixology

Mixology might seem like a newfangled term, but it’s actually pretty old, like mid-19th century old, and was only revived as a way to describe the recent renaissance of bartenders […]

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Gastronomy

Gastronomy is the study of food and culture, with a particular focus on gourmet cuisine. The term subsumes cooking techniques, nutritional facts, food science, and palatability plus applications of taste and […]

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