Complexity on the Menu and in the Meal
Abstract
:1. Introduction
2. Complexity in the Making/Preparation
2.1. Complexity on the Menu
2.2. Complexity in the Making/Process
2.3. Complexity in the Meal/Dish
2.4. Complexity in Terms of the Structure of the Meal
2.5. Complexity in the Mixing
3. Complexity in the Meal
3.1. Molecular Complexity
3.2. Complexity in the Mixture
3.3. Complexity in the Moment
3.4. Complexity in the Mouthful
4. Conclusions
Funding
Acknowledgments
Conflicts of Interest
References
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Filet Mignon |
Low Complexity |
10 oz. grilled, mushroom sauce, and served with a choice of potato or vegetable. |
High Complexity |
10 oz. grilled tenderloin served with a sweet garlic and thyme crust, sliced vine ripe marinated tomato, and smoked mozzarella cheese with a sherry vinegar demi glace. |
Stuffed Breast of Chicken |
Low Complexity |
An oven-roasted, stuffed, boneless, skinless chicken breast.Served with wild rice and vegetables. |
High Complexity |
Cirrus marinated chicken breast stuffed under the skin with shrimp and crabmeat, grilled over a hickory fire, then served with a sweet and spicy Georgia peach sauce, saffron wild rice, and fresh vegetables. |
Pasta |
Low Complexity |
Flat egg pasta with smoked chicken, mushromm, a cream sauce, and parmigiano. |
High Complexity |
Wide flat egg pasta, aauteed with garlic, olive oil, grilled chicken breast, mixed wild mushroom, pancetta(Milan cured bacon), and artichoke hearts in a Pinot Grigio cream sauce, finished with white truffle oil. |
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Spence, C. Complexity on the Menu and in the Meal. Foods 2018, 7, 158. https://doi.org/10.3390/foods7100158
Spence C. Complexity on the Menu and in the Meal. Foods. 2018; 7(10):158. https://doi.org/10.3390/foods7100158
Chicago/Turabian StyleSpence, Charles. 2018. "Complexity on the Menu and in the Meal" Foods 7, no. 10: 158. https://doi.org/10.3390/foods7100158