Molecular gastronomy as an important segment of modern gastronomy in the catering of Serbia
| Autor: | Obrenović Dušica, Kalenjuk Bojana, Radivojević Goran, Gašparovski Goran |
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| Jazyk: | English<br />Serbian |
| Rok vydání: | 2019 |
| Předmět: | |
| Zdroj: | Turističko Poslovanje, Vol 2019, Iss 24, Pp 15-21 (2019) |
| Druh dokumentu: | article |
| ISSN: | 0354-3099 2560-3361 |
| Popis: | Modern catering trends tend to form a unique, authentic offer that will attract and retain as many guests as possible. Of all contemporary and modern gastronomic trends, the first place is occupied by the offer of food prepared according to the principles of Molecular Gastronomy. In developed countries, the phenomenon of molecular gastronomy is not something new in the culinary realm, while in developing countries the knowledge and understanding of this term and its acceptance is still in its infancy. The subject of this paper is molecular gastronomy in the catering industry of Serbia. For this reason, 97 hospitality workers from the territory of the Republic of Serbia were surveyed. The task of this paper is to obtain information on knowledge about this type of food preparation and supply, as well as perspectives for its further development and introduction into catering facilities in Serbia. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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