In accordance with the basic concept of Belgrade Market, but also with natural and deeply entrenched love for gastronomy, within the program in our new space, we are organizing thematic Food Markets: salty and sweet, sour and spicy, for “go” and for drink! The best cooks, gastronomes, food and beverage producers, from our country and region, will be represented through: sales exhibitions, gastronomic workshops, expert lectures and short courses of cuisine, within the Food Markets. Our goal is to point out to the local and foreign guests the quality and diversity of the local gastronomic offer, and provide the visitors the opportunity to enjoy with all senses.

My precious garlic!

In the large number of gastronomic festivals in the world, it’s hard to choose the most interesting… If you are in search for interesting events, and the road take you to northern California, do not miss the opportunity to visit the town of Gilroy.

You may be surprised (and scare) by the opiate odor of the garlic, but this town is a self-styled “world capital” of this aromatic grocery. In addition to the traditionally growing of garlic in Gilroy, every year in mid-summer, there is a festival of garlic! At the festival you can taste the best specialties of garlic, with garlic and look like garlic. The biggest attraction of this festival is ice cream with garlic! Although many people find this specialty kind of repulsive, gastronomic experts are clamming that this is the real refreshment in the world of desserts.

If you are interested in visiting such an attractive festival, you do not have to travel to America – in the village of Šupljak, near Subotica in Serbia, every year there is a Garlic Festival. The people of Šupljak claim that their land is most suitable for growing garlic and are especially proud of the quality of this plant, which is considered as food and medicine in the same time. During the festive events the big market is open and, of course, there you can buy quality homegrown garlic.

Still, if you want to try garlic Ice cream you will have to travel, or try to make it yourself with some help from internet recipes…

Molecular gastronomy

Combination of physics, chemistry, design and culinary art, create a very interesting discipline on the edge of science, art and gastronomy – molecular cuisine or molecular gastronomy.

It is the gastronomic discipline that uses the help of biochemical and physicochemical processes for food and drink preparation. The goal of molecular cuisine is to increase the pleasure in preparing and consuming food and drinks.

When it comes to chemistry, it is sufficient to say that the molecular cuisine except usual kitchen utensils and foodstuffs, uses almost unthinkable aids and elements like: bath, liquid nitrogen, tubes, micro scales, etc. In molecular kitchen, it is quite common to use laser, vacuum or compressor – anything that can in some way change, improve or make ordinary food products or recipes quite unusual.

In addition to knowing physics and chemistry (and gastronomy of course), the bearers of this movement must also be top designers, because the dish they make must be unusual, but also delicious and specially designed. They are less interested in cooking process but it is highly important for customer to feel euphoria, surprise and curiosity when the ordered meal is placed on the table – those are the senses which we rarely meet in classical gastronomy.

Molecular cuisine is experimentally using techniques from chemical and physical laboratories and industrial food production, so it could produce food and dishes  with completely new features, such as: foam and jellies from vegetables, hot ice cream, olive oil candies or melon caviar. With surprising combinations of aromas, sweet and salty, temperature and texture, the molecular cuisine dishes are “the school for smells and tastes”, which approaches the methods of creating modern art.

Molecular gastronomy is best defined by the pioneer of the movement – Erva Tisa: “It is absurd to know more about the temperature in the interior of the Sun, than about the temperature inside of a souffle.”