Which gastronomy branch evaluates new production methods like sous-vide?
Answer
Technical Gastronomy
Technical Gastronomy addresses the systematic evaluation and application of processes within the culinary field, balancing the artistic demands of small-scale preparation with the necessary efficiencies of mass production. This category involves the rigorous assessment of various elements, including scrutinizing new production methodologies such as the *sous-vide* technique, determining the suitability and efficiency of specific cooking equipment, and ensuring overall food system safety and effectiveness. Personnel such as research and development technicians typically operate within this specific area of specialization.
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