Making Culinary Pieces of Art from Food

Gastronomy Art. Concert in Riga Secondary School N89

The concert was held in Riga Secondary School for the Comenius project "Gastronomy Art and Life" where students from different classes had to prepare the dishes according to the chosen European country participating in the project.
Students had to present their chosen country on the stage wearing national costumes during the Minute of Fame of their Country.

Meeting in Turkey

Meeting in Prague

Comenius in Latvia

Dissemination

This is the link to the article in state educational site about our project in Riga Secondary School N89

http://www.iksd.riga.lv/public/52836.html

Gastronomy and Literature

The students of Riga Secondary School N89 have opportunity to read the book
H. Molecular Gastronomy. Exploring the Science of Flavor and prepare the presentation about any chapter that the liked.

“It takes a tough guy to raise a tender chicken!” the late Frank Perdue
used to proclaim in his radio and t v advertisements. Physical chemist Hervé
This (pronounced teess), the internationally controversial molecular gastronome,
explains to us in understandable yet precise terms the science of tenderness.
What defines tenderness, anyway? How does one achieve it in the farmyard
and the kitchen? What chemical interactions give a chicken the potential to be
a gourmet chicken? How is tenderness perceived by the complex nerve endings
and taste buds of the mouth? The current cult of “Slow Food” may have a
basis in molecular science, or it may be mere Walden Pondish Romantic Rousseauism.
After reading this absorbing book I now know what I mean when I
sing, “Try a little tenderness!”
Hervé This combines the seriousness of purpose and acumen of a respected
scientist (Collège de France) with the aura of dynamic t v personality. He
succeeds more than others in making what seems recondite to some accessible
to all. We worry about making good French fries; here we read that there is
laboratory predictability in the choice of potato variety, the slicing technique,
and the discoloration that occurs when enzymes in the air hit the uncooked
spud. Each scientific food inquiry raised in this book takes root in specific
everyday (and useful) examples, the whys and wherefores of our very real culi