Cooking Engineering

Food is no longer just a simple food that provides man with one of his natural needs, but has become today in the contemporary world, the history, traditions, identity and memory of the country, intertwined in it with the art of architecture. that skilled chefs used geometric shapes and relationships between them, to achieve innovative presentation ways.

The idea of ​​serving food, or so-called presentation, has always been an obsession to kitchen makers, as they seek to coordinate tables for social gatherings of all kinds. The artist was to simulate formations or build new shapes, using natural ingredients, which form a striking visual structure, meeting in many aspects of it with architecture.

A rules and concepts

Both arts, architecture and cooking, have their own rules and foundations and meet two important needs at the scale of human needs; Food and housing, the connection between them is very close, not only technically but also psychologically, socially and emotionally, as cooking, as well as architecture, are linked to the culture of the community, each of them. which has its social significance as a reflection of the environment and affected by it, and both are influenced by new events, screams and advertisements and marketing, and reflect the surrounding environment and give a unique character and a unique identity to each lovers. .

Given this connection, it was natural for the idea of ​​cooking to evolve from merely a delicious, useful or healthy content, into an attractive form, especially in the age of the consumer, who invests all her psychological and sociological knowledge in for the sake of marketing and sales, but at one point this development began to take on more equilibrium and directional precision, bringing it into elaborate geometric structures and formations and independent blocks that combine in stages; To achieve a presentation that catches the eye and the heart at the same time.

Throughout history, architecture has represented society in all its details, reflected the prevailing social values ​​and culture, and took this into account in its development. We want to communicate it to ourselves and the world at large, as well as to the psychological impact. .

Just as there is a relationship between engineering and architectural spaces and human behavior, psychological state and productivity, there is a strong relationship between cooking and psychological state, until the Arabs said, “Tell me what you eat and I will tell you who you are. are. ”

A person’s food preferences also reveal and reveal secrets, behavioral and psychological characteristics, depending on the connection of preferred types of spices and cooking method, with personal qualities related to the degree of courage, creativity, adventure or adherence to traditions, and love of loneliness and other. .

food engineering

Some went further in careful personality analysis, to judge the person as lustful, bossy, weak-willed, distinguished, or ordinary. Just as good architecture leads to good human communication, so does good food.

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Architecture is defined as “the art or practice of designing and constructing structures.” It applies aesthetic criteria and serves a specific function, depending on its location and the purpose for which it is intended. The design rules of a modern skyscraper in a global finance center differ from those of designing a modest library in the small town.

Similarly, food engineering can be defined as “the art of designing and producing food.” The food is also designed within the framework of achieving a certain aesthetic and function and varies according to the quantity required and the place in which it will be served. and both architects and chefs must consider the aesthetics, costs, schedules, and condition within a given context, the safety, prevention, and properties of the materials available.

While architects use brick, wood, metal, cement, and glass to design and build structures with specific requirements, and need to know the properties of each of these materials and their performance in different environments, chefs also use building blocks, in the form of simple food ingredients or pre-prepared materials, with full knowledge of How to group them into specific structures, how they interact and the forces that hold them together.

Architectural formations and 3D printing

Modern formations appear, especially in confectionery molds, because of their basic concept which depends first on the plinth, then the construction of shapes in the form of layers of equal proportions or gradient in some way, covering the base with layers of liquid and finally using some supports. additives, which was applied by the chef, for the first time the Ukrainian Dinara Kasko, who initially studied architecture, but chose to invest what she learned in confectionery.

Dinara has produced a series of cake models, based on 3D printing to help build silicone molds, using it as a base or structure for forming cake molds, and uses the mathematical principles of the Voronoi diagram in the art of confectionery, such as and biomimetic or imitation of natural patterns.

The work begins by drawing a digital model in a 3D design program, such as 3Ds Max or AutoCAD, then printing the mold that prepares the prototype, to cast silicone on it, and after waiting for several hours, the mold is ready to be filled. with different nutrients on which the recipe is based Cakes are placed inside the mold according to a pre-prepared design. After freezing begins the final stage, which involves covering and molding the mold, in a process similar to the exterior coating of buildings.

Dinara created a cake she called “group cake”, on which she relied on the Voronoi scheme, so she divided the square shape into a set of random boxes that resembled the effect of a stone or crack created by a fracture, thus obtaining a set of pieces of various shapes and sizes, and cutting some of them, I obtained a cake mold Extensions and stone formations.

Finally, this art relies on most of its stages on the principle of gradation, proportion, proportionality, symmetry, chromatic tabs, and variation, and on what is called in design science hierarchy, alignment, and unity, and other basic concepts in design. .

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