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The technique of molecular gastronomy is not commonly heard in daily life. In the teaching activities at vocational schools and colleges, the application of molecular gastronomy techniques is relatively limited. At SMKN 60 Jakarta, the teaching of molecular gastronomy still using conventional method with limited learning resources and inadequate school equipment for practice and further study of this material. Based on previous research by Hayati (2018) that developed educational videos for the molecular gastronomy spherification technique, this study aims to examine whether the use of this educational videos can improve the knowledge of 3rd grade students at SMKN 60 Jakarta. This study was conducted using a quantitative approach with a pre-experimental method and a one-group pre-test post-test design. Data collection results showed an average post-test score of 58.86, with the lowest score being 40 and the highest score being 75. For the post-test data, the average score was 75.86, with the lowest score being 55 and the highest score being 90. Based on the hypothesis testing using a paired sample t-test at a 5% significance level or 0.05 with 34 degrees of freedom, the results were tvalue = 15.902 and ttable = 2.032 with a significance level of 0.000. This means that tvalue > ttable and sig. 0.000 < 0.05, resulting in the rejection of H0 and acceptance of H1. Thus, it can be concluded that there is an increase in the average learning outcomes after the implementation of educational videos on molecular gastronomy spherification technique. [ABSTRACT FROM AUTHOR]

The act of eating is an act that has been necessary for the survival of humanity. If we look at the adventure of food from the past to the present, this act, which was simply to fill the stomach at the beginning of human history, has now become a source of pleasure and attraction. The richness of gastronomy has increased over time, thanks to different cultures. As diversity has increased, so has intercultural interaction, making it attractive for food lovers to travel to discover new, exotic flavors. The development of technology has made life easier for people. But it has also brought innovation to gastronomy. New techniques were used to prepare food. Culinary culture expanded. These new techniques have contributed to the development of gastronomy and paved the way for the creation of new culinary trends. These trends include Refined Cuisine, Nouvelle Cuisine, Fusion Cuisine, Molecular Gastronomy, Slow Food and NbN Cuisine. Each trend has its dynamic. These trends are specialized based on techniques and ingredients used in food preparation and cooking. This review aims to analyze the main culinary trends in future gastronomy.

This research aims to: 1) Develop audio-visual learning media on molecular gastronomy topics, 2) Determine the feasibility of audio-visual learning media on molecular gastronomy topics. This study is a research and development (R&D) study through the 4D development model consisting of define, design, develop, and disseminate. The results of the development of audio-visual learning media on molecular gastronomy topics can be described as follows: a) The media has a duration of 12 minutes and 15 seconds, b) The learning media format is in the form of an mp4 video sized at 420.1 MB, c) The sections of the media are divided into the opening stage, aperception material, core material containing explanations about the definition of molecular gastronomy, techniques in molecular gastronomy, practice of making imitation caviar using gelification techniques, evaluation quizzes, and conclusion, d) The media dissemination is done by uploading it through the YouTube platform on the BOGA UNY channel with the URL https://youtu.be/61-ZqZIXkSA. The results of the feasibility assessment of audio-visual learning media on molecular gastronomy topics by subject matter experts received an average score of 100%, which falls into the highly feasible category. Evaluation by media experts resulted in an average score of 95.19%, also classified as highly feasible. The assessment by students yielded an average score of 84.29% on a small scale and 89.71% on a large scale, both falling into the highly feasible category. Based on the feasibility test results, the audio visual learning media on molecular gastronomy topics is declared highly suitable for use as a learning medium. [ABSTRACT FROM AUTHOR]

This study unravels the consumer value components of science-based cooking and examines how science-based cooked foods should be marketed in line with this value constructivism. A qualitative study approach was adopted based on the data from 22 semi-structured interviews with executive chefs in Turkey. Five interrelated consumer value components of science-based cooking were identified, namely functional, emotional, social, artistic, and epistemic. By highlighting the consumer value components of science-based cooking in the marketing context, the study contributes to the food-marketing literature and provides various suggestions for restaurant marketers. [ABSTRACT FROM AUTHOR]

We examine the physical conditions required for the formation of H2 in the solar neighborhood by comparing H i emission and absorption spectra toward 58 lines of sight at b < −5∘ to CO(1–0) and dust data. Our analysis of CO-associated cold and warm neutral medium (CNM and WNM) shows that the formation of CO-traced molecular gas is favored in regions with high column densities where the CNM becomes colder and more abundant. In addition, our comparison to the one-dimensional steady-state H i-to-H2 transition model of Bialy et al. (2016) suggests that only a small fraction of the clumpy CNM participates in the formation of CO-traced molecular gas. Another possible interpretation would be that missing physical and chemical processes in the model could play an important role in H2 formation. [ABSTRACT FROM AUTHOR]

At least half of the local galaxies reside in galaxy groups, which indicates that the group is the common environment where galaxies evolve. Therefore, it is important to probe how significantly galaxies are affected by group environmental processes, in order to obtain a better understanding of galaxy evolution. We carried out a new CO imaging survey for 31 galaxies in the IC 1459 and NGC 4636 groups, using the Atacama Compact Array, to study the effect of the group environment on the molecular gas properties and the star formation activity. With our resolved CO data, combined with high-resolution H i images, we find asymmetric CO and H i distributions in the group galaxies. Compared to isolated galaxies, group members have relatively low molecular gas fraction and low star formation rate. These results suggest that the group environment can change the properties of cold gas components and star formation in group galaxies. [ABSTRACT FROM AUTHOR]

Green valley galaxies (by selection) exhibit lower specific star formation rates and are thought to be in the transition from the active star-forming phase to the quiescent state. Physical mechanisms responsible for the depleted star formation in green valley galaxies, however, are still under debate. Using the ALMA-MaNGA Quenching and STar formation (ALMaQUEST) CO observations, we study the so-called 'resolved star formation scaling relations', which describe relationships among surface densities of star formation rate, stellar mass, and molecular gas mass. By comparing the kpc-scale scaling relations between the main sequence and green valley galaxies, we are able to quantify if the deficit of star formation in green valley galaxies is driven by depleted molecular gas or inefficient star formation. And finally, we present our recent ALMA dense gas (HCN and HCO+) observations for a set of selected ALMaQUEST galaxies to discuss whether the green valley galaxies lack dense molecular gas or not. [ABSTRACT FROM AUTHOR]

The CO-to-H2 conversion factor (αCO) is crucial for accurate estimation of the amount and properties of molecular gas. However, αCO is known to vary with environmental conditions, and previous kpc-scale studies have revealed lower αCO in the centers of some barred galaxies, including NGC 3351, 3627, and 4321. We present ALMA Band 3, 6, and 7 observations toward the inner ∼2 kpc of these galaxies tracing 12CO, 13CO, and C18O lines at ∼100 pc resolution. We show that dynamical effects resulting from turbulence/shear can lead to substantially lower αCO in the bar-driven inflows of NGC 3351 due to lower optical depth. A clear, positive correlation between αCO and 12CO optical depth is seen in all three galaxy centers. We also find that the CO/13CO(2–1) ratio mainly traces the 12CO optical depth, and thus it may be a useful observable in predicting αCO variation in galaxy centers. [ABSTRACT FROM AUTHOR]

The Atacama Large Millimetre/Sub-millimetre Array (ALMA) is obtaining the deepest observations of early galaxies ever achieved at (sub-)millimetre wavelengths, and detecting the dust emission of young galaxies in the first billion years of cosmic history, well in the epoch of reionization. Here I review some of the latest results from these observations, with special focus on the REBELS large programme, which targets a sample of 40 star-forming galaxies at z ⋍ 7. ALMA detects significant amounts of dust in very young galaxies, and this dust might have different properties to dust in lower-redshift galaxies. I describe the evidence for this, and discuss theoretical/modelling efforts to explain the dust properties of these young galaxies. Finally, I describe two additional surprising results to come out of the REBELS survey: (i) a new population of completely dust-obscured galaxies at z ⋍ 7, and (ii) the prevalence of spatial offsets between the ultraviolet and infrared emission of UV-bright, high-redshift star-forming galaxies. [ABSTRACT FROM AUTHOR]

We employ the Feedback In Realistic Environments (FIRE-2) physics model to study how the properties of giant molecular clouds (GMCs) evolve during galaxy mergers. Due to the rarity of mergers in the local Universe, samples of nearby merging galaxies suitable for studies of individual GMCs are limited. Idealized simulations provide us with a new window to study GMC evolution during a merger, and assist in interpreting observations. We conduct a pixel-by-pixel analysis of the simulated molecular gas properties in both undisturbed control galaxies and galaxy mergers. The simulated GMC-pixels follow a similar trend in a diagram of velocity dispersion (σ v ) versus gas surface density (Σmol) as observed in normal spiral galaxies in the Physics at High Angular resolution in Nearby GalaxieS (PHANGS) survey. For simulated mergers, we see a significant increase in both the Σmol and σ v for GMC-pixels by a factor of 5 – 10, which put these pixels to be above the trend of PHANGS galaxies in the σ v vs Σmol diagram. This deviation indicates that GMCs in the simulated merger are more gravitationally unbound and have higher virial parameter (α vir) of 10 – 100, which is much larger than that of simulated control galaxies. Furthermore, we find that the increase in α vir generally happens at the same time as the increase in global star formation rate (SFR), which suggests feedback is playing a role in dispersing the gas. The correspondence between high α vir and SFR also suggests some other physical mechanisms besides self-gravity are helping the GMCs in starburst mergers to collapse and form stars. [ABSTRACT FROM AUTHOR]

Remarkable progress has been made in the last few years in understanding the global properties of galaxies and how they evolve through cosmic time. Major focus has been given to studies of how the availability of molecular gas regulates star-forming activity and galaxy growth, the eventual quenching of star formation, and how these mechanisms evolve through cosmic time. Most of these advances have been made thanks to ALMA and the upgraded capabilities of NOEMA. In this contribution, I briey review the latest constraints on the molecular gas content based on dierent tracers of the interstellar medium (ISM; dust continuum and CO, [CI] and [CII] line emission), including recent determinations of the molecular gas fraction, gas depletion timescales, and molecular gas cosmic density provided by the recent ALMA programs out to z ∼ 7. Finally, I concentrate on recent and ongoing studies aiming to spatially and kinematically resolve the cold ISM and star formation activity down to kpc scales in galaxies out to z ∼ 6 – 7, which represent an unprecedented view of the galaxy assembly and feedback processes in the early universe. [ABSTRACT FROM AUTHOR]

Star-formation is one of the main processes that shape galaxies, defining its stellar population and metallicity production and enrichment. It is nowadays known that this process is ruled by a set of relations that connect three parameters: the molecular gas mass, the stellar mass and the star-formation rate itself. These relations are fulfilled at a wide range of scales in galaxies, from galaxy wide to kpc-scales. At which scales they are broken, and how universal they are (i.e., if they change at different scales or for different galaxy types) it is still an open question. We explore here how those relations compare at different scales using as proxy the new analysis done using Integral Field Spectroscopy data and CO observations data from the EDGE-CALIFA survey and the AMUSSING++ compilation. [ABSTRACT FROM AUTHOR]

Star formation, from cold giant molecular clouds to diverse population of stars, is a complex process involving a wide variety of physical processes. In this work, we constrain the link between the gas-star formation cycle and several secular and environmental probe of galaxies. Specifically, we quantify the spatial correlation between molecular gas and star-forming regions for 49 nearby galaxies using the ALMA and narrowband-Hα imaging from the PHANGS survey. At the resolution (150 pc) at which the individual molecular clouds and star-forming regions can be identified, we find that molecular clouds and star-forming regions do not necessarily coexist. The decoupled molecular clouds and star-forming regions are a signature of evolutionary cycling and feedback of the star formation process. Therefore, the impact of galactic-scale conditions and environments must be considered for a complete understanding of how stars form in galaxies and how this process influences the evolution of the host galaxies. [ABSTRACT FROM AUTHOR]

When the borderline cases of art occur in non-art categories, the debate of artistic status arises not only with regard to the individual cases but also with regard to the category to which they belong. The identity of the individual case tends to be defined in connection to the category it belongs to. It tends to formulate that, if the individual case is art, then the entire category is also art, and if the category is not art, then the individual case is also not art. Such a view inevitably hampers the artistic status of works arising from the non-art categories. This article argues that the individual cases and their belonging categories need not be strictly interlocking and that they could possess multiple identities depending on the context that they are present. Thus the point shifts from whether the case is or is not art in its absolute sense to 'when' is it art. [ABSTRACT FROM AUTHOR]

This paper reports on four of the sources observed in the KAGONMA (KAgoshima Galactic Object survey with the Nobeyama 45-m telescope by Mapping in Ammonia lines) project for which mapping observations have been completed (KAG35, KAG45, KAG64, and KAG71). In this study, we compiled the analysis results of four sources for which mapping observations were completed in the KAGONMA project and statistically investigated the range to which star formation activity affects the molecular gas. In order to investigate the affected range, we analyzed the heating range by focusing on the temperature distribution of the molecular cloud and found that it is within about 3 pc. This suggests that direct star formation feedback in molecular clouds is very spatially limited. [ABSTRACT FROM AUTHOR]

Whether the star formation efficiency (SFE) in the bar region is lower than those in the other regions in a barred galaxy has recently been debated. We statistically investigate the SFEs along the bars in nearby gas-rich massive star-forming barred galaxies by distinguishing the center, bar-end, and bar regions for the first time. The molecular gas surface density is derived from archival CO(1–0) and/or CO(2–1) data and the star formation rate surface density is derived from a linear combination of far-ultraviolet and mid-infrared intensities. To distinguish the three regions, we targeted 18 galaxies with a large apparent bar length (≥ 75"). The resulting SFE in the bars is about 0.6 – 0.8 times lower than that in the disks, which suggests the star formation in the bars tends to be systematically suppressed. [ABSTRACT FROM AUTHOR]

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.

In this paper I argue that dispositionalism is the metaphysical theory that can best contribute to the construction of a metaphysical model for Molecular Gastronomy. Molecular Gastronomy is better explained if physical and chemical theories, which lie at the heart of Molecular Gastronomy, and cooking phenomena in general are described in terms of dispositions. This is the reason why trying to construct a metaphysical model for Molecular Gastronomy by using a dispositional metaphysics is a challenge worth taking on. I will thus explore what happens when we bring dispositions in the kitchen, and so the intersection between food, science and metaphysics. The main aim of the paper is then to pave the way toward the development of a metaphysical model for the physical and the chemical aspects behind Molecular Gastronomy. In the first section, I will briefly reconstruct the history of Molecular Gastronomy, give a definition of it and outline its program. In the second section, I will describe the version of dispositionalism that I adopt in this paper. In the third section, I will sketch a dispositional model for Molecular Gastronomy by relying on two case studies. In the fourth and final section I will draw my conclusions and raise some issues deserving further investigation.

Many innovative teaching and learning methods are used in higher level education including project-based learning (PBL). Since 2012 a PBL assignment project has been undertaken by master students of the Advanced Molecular Gastronomy module at Technological University Dublin (TU Dublin). The aim is to stimulate student learning and creativity by using Note by Note cooking in a PBL assignment while at the same time complying with the requirements of the annual International Note by Note contest which is held in Paris, France. Direct and indirect assessment methods were used to assign individual grades and to gather student feedback about the module. The direct methods were both formative and summative. The indirect method used was a student feedback questionnaire. Results to date (2012-2019) showed that 92% of learners successfully passed the module. However, further evaluation of individual assessment results revealed that most students achieved higher scores for finding and using resources, asking further questions and developing their own answers than for analysing, synthesising and evaluating information (P≤0.01). Overall students were happy with the module content and said that they learnt about Note by Note cooking, chemical compounds, researching, independent-thinking and perseverance. In future students should carry out a more in-depth analysis, synthesis and evaluation of information.

Many innovative teaching and learning methods are used in higher level education including project-based learning (PBL). Since 2012 a PBL assignment project has been undertaken by master students of the Advanced Molecular Gastronomy module at Technological University Dublin (TU Dublin). The aim is to stimulate student learning and creativity by using Note by Note cooking in a PBL assignment while at the same time complying with the requirements of the annual International Note by Note contest which is held in Paris, France. Direct and indirect assessment methods were used to assign individual grades and to gather student feedback about the module. The direct methods were both formative and summative. The indirect method used was a student feedback questionnaire. Results to date (2012-2019) showed that 92% of learners successfully passed the module. However, further evaluation of individual assessment results revealed that most students achieved higher scores for finding and using resources, asking further questions and developing their own answers than for analysing, synthesising and evaluating information (P ≤ 0.01). Overall students were happy with the module content and said that they learnt about Note by Note cooking, chemical compounds, researching, independent-thinking and perseverance. In future students should carry out a more in-depth analysis, synthesis and evaluation of information. [ABSTRACT FROM AUTHOR]

Molecular Gastronomy is a perfect blend of techniques and infusion of Science with food to make it more interesting. In the modern era of culinary spectacles, this technique has gained popularity not only because of the wow factor but also for giving a new dimension to the art of presenting food. Although, this science was confined to the western world, it has gained ground in Asian cuisines. Predominantly, in the Indian cuisine. This study aims at studying the various facets of Molecular Gastronomy when implemented in Indian cuisine. The findings of his research suggests areas like “Food garnish" and “plate presentation" will be maximum effective. The maximum effects of molecular gastronomy is on visual impact and appeal of the food served. The techniques of foams and sous vied (slow cooking) would be the most preferred, followed by use of pearls / spheres. The major challenge faced would be of availability of chefs with molecular skills. [ABSTRACT FROM AUTHOR]

Abstract There is widespread agreement that what some of the most innovative chefs have been doing over the last quarter century or so in the west deserves a name that highlights how things have moved on in the kitchens and dining rooms from the nouvelle cuisine movement. However, what no one can seem to agree on is what name should be given to this movement. The scientists and press have been keen to label it as the science of 'molecular gastronomy'. However, many of the top chefs, after in some cases initially embracing the idea, have distanced themselves from that moniker. In their pronouncements and interviews, the latter have been keen to stress that while they are interested in the findings of scientific research, what they do is better conceptualized as the art and craft of cooking. Many of the top chefs have been inspired by the results of the scientific research much as they are inspired by what is happening in many other fields of endeavour, from painting to jazz etc. Given that it is mostly not what the chefs do, it becomes increasingly unclear whether 'molecular gastronomy' is itself anything more than a 'glorified' sub-discipline of food science. We believe, along with several other commentators, that the most appropriate name for what distinguishes contemporary culinary practice is what can be labelled 'experimental cooking'. It is defined as much by its innovativeness, its novelty, its creativity, and by the way in which it engages with the diner's intellect and emotions (with the diner's brain in other words), as with their gut. [ABSTRACT FROM AUTHOR]

We present an investigation of the relationship between giant molecular cloud (GMC) properties and the associated stellar clusters in the nearby flocculent galaxy NGC 7793. We combine the star cluster catalogue from the HST LEGUS (Legacy ExtraGalactic UV Survey) programme with the 15 pc resolution ALMA CO(2–1) observations. We find a strong spatial correlation between young star clusters and GMCs such that all clusters still associated with a GMC are younger than 11 Myr and display a median age of 2 Myr. The age distribution increases gradually as the cluster–GMC distance increases, with star clusters that are spatially unassociated with molecular gas exhibiting a median age of 7 Myr. Thus, star clusters are able to emerge from their natal clouds long before the time-scale required for clouds to disperse. To investigate if the hierarchy observed in the stellar components is inherited from the GMCs, we quantify the amount of clustering in the spatial distributions of the components and find that the star clusters have a fractal dimension slope of −0.35 ± 0.03, significantly more clustered than the molecular cloud hierarchy with slope of −0.18 ± 0.04 over the range 40–800 pc. We find, however, that the spatial clustering becomes comparable in strength for GMCs and star clusters with slopes of −0.44 ± 0.03 and −0.45 ± 0.06, respectively, when we compare massive (>105 M⊙) GMCs to massive and young star clusters. This shows that massive star clusters trace the same hierarchy as their parent GMCs, under the assumption that the star formation efficiency is a few per cent. [ABSTRACT FROM AUTHOR]

Emission spectra of apokamp discharge plasma jets in CO2, Ar, Kr, N2, and their mixtures have been studied. It has been shown that the emission spectra of the Kr-N2 mixture contain N2 and N2+ bands, as well as Kr lines. The spectrum of the Ar-CO2 mixture is presented by bands of the Fox-Duffendack-Barker system and lines of the exited argon atom. In all gas media under study, the reduction of the molecular gas quantity leads to the transition from an apokampic discharge in the form of a diffusion jet developing from the current channel to a volume discharge with a strong transverse glowing. The experimental apparatus described in this work is proposed for use in laboratory investigations of spectral characteristics of transient luminous events observed in atmospheres of planets of the Solar System. [ABSTRACT FROM AUTHOR]

Gastronomy is a science studied many centuries ago by several researchers who seek to know this field beyond the cooking principles. It is important to highlight that several equipment, utensils and culinary processes arose from the curiosity of these scholars. However, this field is still relatively unknown in the scientific environment that is dedicated to research the nutrition. Although it has already been included in the curriculum of Nutrition courses, the perspective of the gastronomy is still under the point of view of cooking. Therefore, this field of knowledge, which is directly related to the collective dietstudy, could be better explored in universities, more specifically in the academic research. This would favor the learning process of recentgraduates, both in gastronomy and molecular gastronomy, since the collective diet labor market is growing and has a high rate of employability. Based on these considerations, I present in this paperan experience report as a nutritionist. I also highlight here the possibilities that have arisen during my learning about gastronomy; and, in addition to that, I note the difficulties encountered as a professor to carry out technical visits for pedagogical purposes to the food industry. [ABSTRACT FROM AUTHOR]