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CHAPTER 7

TOWARDS AN UNDERSTANDING OF ELABORATED PRODUCTS AND THEIR FUNCTION IN COCKTAIL MAKING

In this chapter we focus on elaborated products, which we term using the acronym EP. First of all, we contextualise this concept in order to understand what EPs are: Elaborations made by the food and drink industry. Then we compare them to those elaborations made by a bartender in a cocktail bar.

 

Subsequently, after a brief overview of their origin and evolution, we undertake a study of the main criteria for classifying EPs from the perspective of the cocktail bar, thereby analysing their value for bartenders who use them in the preparation or creation of their recipes.

 

Finally, we establish a taxonomy allowing us to correctly structure all EPs according to essential criteria that place them into various basic groupings. This leads to a better understanding of their characteristics; exploring their state of matter, their normal use as a beverage or foodstuff, and their level of alcoholic content. We also examine the main EP from which they originate and the defining production technique applied.

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