Många förknippar en gastronomisk person med någon vars passion är att äta mat, att titta på den, lukta och smaka. Men själva begreppet kommer från grekiska gastros som betyder mage, och innebär en fascination för tillagningen tav maten och inte bara att äta den. Världen över konkurrerar kockar för att tillaga de mest exklusiva och fantasifulla maträtterna. Det sänds oändligt många tv-program om just matlagning och lika många som handlar om bara mat och hälsa. Den bereste kan garantera att varje land har sin egen matkultur. Med de tillvägagångssätt som idag finns i form av tåg, flygplan och alla möjliga resesätt har också maten tagit sig över landsgränserna. De olika matkulturerna fyller spisplattor från andra sidan världen än där de ursprungligen kommit ifrån. Speciellt kryddor från indien och afrika är populära i västkulturen.

Kreativa maträtter

Matlagningstävlingar på tv har blivit ett vardagsfenomen. Tävlingarna går ut till största del ut på att olika kockar, amatörer eller professionella, tävlar om att skapa så kreativa maträtter som möjligt. Själva innebörden av en “kreativ maträtt” hämtas av att kockarna kommunicerar med varandra och hämtar inspiration från olika discipliner. Kockarna visar sin kunskap inom gastronomi, matlagning och råvaror. Den som lyckas imponera mest på domarna vinner. I slutändan handlar det aldrig om hur maträtten smakar – tävlingen syftar på att kockarna ska få visa att de besitter kunskapen om gastronomi – det som gör matens konsistens och färg till det smakfullaste, om än för ögat. Maten ska också smaka bra men fokuset ligger främst på utseendet.

Tacón de Marlín

För den amatörmässiga kocken som vill imponera hemma finns en rad recept att hämta. Idag räcker det med att googla på vilken råvara som helst, lägg till “recept” i sökrutan och tusentals tips dyker upp. Det finns enklare och svårare men för den som vill vara kreativ bör utseendet och presentationen spela stor roll. Enligt professionella kockar skapas kreativitet av ironi och provokation. Ett klassiskt recept är tacon. Receptet kommer från mexiko men förtärs ursprungligen inte på det sätt västerlänningar gör idag. Tacon går att experimentera med och är en populär favorit på matbordet. Varför inte byta ut köttfärsen mot fisk eller hommus, eller byta ut brödet mot salladsblad eller kål. Det är bara fantasin som sätter gränser, och så klart, smaklökarna. Bra tips från professionella kockar är att alltid veta om sina gästers gastronomikunskaper och intresse för smak.

Utbildning i kreativitet

Utbildning i kreativitet

För den som vill avancera som kock och utöka sin gastronomikunskap finns utbildningar att gå. En kockutbildningen erbjuder kunskaper om råvaror och matlagningen och man bestämmer själv på vilken nivå man vill lägga sig. För att arbeta hos centrala restauranger och avancera inom yrket bör kreativiteten och utforskandet vara främsta fokus hos den intresserade. En kreativ kock måste våga testa sig fram och vara öppen för nya intryck. Kemin som uppstår när maten frodas och tillagas är viktig att förstå och vissa hävdar att det krävs ett sjätte sinne för att tillaga den perfekta maten. Andra hävdar dock att det är en lärbar kunskap och att gastronomi handlar om att lära sig perfektionen mellan mat och kultur.

5 207 Replies to “Gastronomi – läran om mat”

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