Snail is a common name which is applied to most of the members of the molluscan class Gastropoda that have coiled shells in the adult stage. When the word is used in its most general sense, it includes sea snails, land snails and freshwater snails. The word snail without any qualifier is however more often applied to land snails than to those from the sea or freshwater. Snail-like animals that naturally lack a shell, or have only an internal shell, are often called slugs, and land species that have only a very small shell (that they cannot retract into) are called semislugs.

Overview[link]

Snails that respire using a lung belong to the group Pulmonata, while those with gills form a paraphyletic group; in other words, snails with gills are divided into a number of taxonomic groups that are not very closely related. Snails with lungs and with gills have diversified widely enough over geological time that a few species with gills can be found on land, numerous species with a lung can be found in freshwater, and a few species with a lung can be found in the sea.

Snails can be found in a very wide range of environments including ditches, deserts, and the abyssal depths of the sea. Although many people are familiar with terrestrial snails, land snails are in the minority. Marine snails constitute the majority of snail species, and have much greater diversity and a greater biomass. Numerous kinds of snail can also be found in fresh waters. Most snails have thousands of microscopic tooth-like structures located on a ribbon-like tongue called a radula. The radula works like a file, ripping the food into small pieces. Many snails are herbivorous, eating plants or rasping algae from surfaces with the radula, though a few land species and many marine species are omnivores or predatory carnivores.

Several species of the genus ''Achatina'' and related genera are known as Giant African land snails; some grow to from snout to tail, and weigh . The largest living species of sea snail is ''Syrinx aruanus'' which has a shell that can measure up to in length, and the whole animal with the shell can weigh up to .

Types of snails by habitat [link]

Slugs[link]

Gastropod species which lack a conspicuous shell are commonly called slugs rather than snails, although, other than having a reduced shell or no shell at all, there are really no appreciable differences between a slug and a snail except in habitat and behavior. A shell-less animal is much more maneuverable and compressible, and thus even quite large land slugs can take advantage of habitats or retreats with very little space, squeezing themselves into places that would be inaccessible to a similar-sized snail, such as under loose bark on trees or under stone slabs, logs or wooden boards lying on the ground.

Taxonomic families of land slugs and sea slugs occur within numerous larger taxonomic groups of shelled species. In other words, the reduction or loss of the shell has evolved many times independently within several very different lineages of gastropods, thus the various families of slugs are very often not closely related to one another.

Snails in cuisine[link]

Apart from being relished as gourmet food, several species of land snails provide an easily harvested source of protein to many people in poor communities around the world. Many land snails are valuable because they can feed on a wide range of agricultural wastes such as shed leaves in banana plantations. In some countries Giant African Land Snails are produced commercially for food. Land snails, freshwater snails and sea snails are all eaten in a number of countries (principally Spain, Philippines, Morocco, Nigeria, Algeria, France, Sicily, Portugal, Greece, Belgium, Vietnam, Laos, Cambodia, Cyprus, Ghana, Malta, Terai of Nepal, several regions of India, southwestern China and parts of the U.S.A.). In certain parts of the world snails are fried. For example, in Bali they are fried as satay, a dish known as sate kakul. The eggs of certain snail species are eaten in a fashion similar to the way caviar is eaten.

Apart from snails and slugs appearing in cuisine as luxuries, they have occasionally been used as famine food in historical times. Variants of the following event have occurred in Europe from time to time: :In a popular publication quoted below occurs the following notice of a well-known land mollusk, in connection with a traditionary story of the plague, which has long had general currency in Scotland: ‘In the woodlands, the more formidable black nude slug, the Anon or Limax den, will also be often encountered. It is a huge voracious creature, herbivorous, feeding, to Barbara’s astonishment, on tender plants; fruits, as strawberries, apples; and even turnips and mushrooms; appearing morning and evening, or after rain; suffering severely in its concealment in long droughts, and remaining torpid in winter. The gray field slug (Limax agrestis) is actually recommended to be swallowed by consumptive patients! In the town of Dundee there exists a strange traditionary story of the plague, connected with the conversion, from dire necessity of the Arionaten, or black slug, to a use similar to that which the luxurious Romans are said to have made of the great apple-snail. Two young and blooming maidens lived together at that dread time, like Bessie Bell and Mary Gray, in a remote cottage on the steep (indeed almost perpendicular) ascent of the Bonnetmaker’s Hill. Deprived of friends or support by the pestilence that walked at noonday, they still retained their good looks and healthful aspect, even when the famine had succeeded to the plague. The jaundiced eyes of the famine-wasted wretches around them were instantly turned towards the poor girls, who appeared to thrive so well whilst others were famishing. They were unhesitatingly accused of witchcraft, and had nearly fallen a prey to that terrible charge; for betwixt themselves they had sworn never to tell in words by what means they were supported, ashamed as they felt of the resource to which they had been driven; and resolved, if possible, to escape the anticipated derision of their neighbours on its disclosure. It was only when about to be dragged before their stern inquisitors, that one of the girls, drawing aside the covering of a great barrel which stood in a corner of their domicile, discovered, without violating her oath, that the youthful pair had been driven to the desperate necessity of collecting and preserving for food large quantities of these Limacinoe, which they ultimately acknowledged to have proved to them generous and even agreeable sustenance. To the credit of the times of George Wishart—a glimpse of pre-reforming enlightenment—the explanation sufficed; the young women escaped with their lives, and were even applauded for their prudence.

Agriculture [link]

In addition to the farming of edible snails, they also impact agriculture as a pest. Snails and slugs destroy crops by eating roots, leaves, stems and fruits. They are able to abrade and consume a large variety of plants with the abrasive radula. Metaldehyde-containing baits are frequently used for snail control, though they should be used with caution as they are toxic to dogs and cats.

Cultural depictions[link]

Due to its slowness, the snail has traditionally been seen as a symbol of laziness. In Christian culture, it has been used as a symbol of the deadly sin of sloth. Psalms uses snail slime as a metaphorical punishment.

Snails were widely noted and used in divination. The Greek poet Hesiod wrote that snails signified the time to harvest by climbing the stalks, while the Aztec moon god Tecciztecatl bore a snail shell on his back. This symbolised rebirth; the snail's penchant for appearing and disappearing was analogised with the moon.

Professor Ronald Chase of McGill University in Montreal has suggested that the ancient myth of Cupid's arrows might be based on early observations of the love dart behavior of the land snail species ''Helix aspersa''.

In contemporary speech, the expression "a snail's pace" is often used to describe a slow, inefficient process. The phrase "snail mail" is used to mean regular postal service delivery of paper messages as opposed to the delivery of e-mail or electronic mail, which can be virtually instantaneous.

See also[link]

Escargot de Quimper

Gastropod shell

Pasilalinic-sympathetic compass

References[link]

Category:Gastropods Category:Pet molluscs Category:Edible molluscs

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name	Heston BlumenthalOBE
birth date	May 27, 1966
birth place	London, England, United Kingdom
style http://www.guardian.co.uk/lifeandstyle/wordofmouth/2008/nov/28/heston-blumenthal-little-chef-menupoph	Molecular Gastronomy
education	Self-taught
ratings	Michelin stars
restaurants	The Fat Duck The Hind's Head Dinner by Heston Blumenthal The Crown at Bray
television	Kitchen ChemistryIn Search of PerfectionBig Chef Takes on Little ChefHeston's FeastsHow To Cook Like Heston
website	http://www.thefatduck.co.uk/ }}

Heston Marc Blumenthal, OBE (; born 27 May 1966 in London, raised in Buckinghamshire) is an English chef and owner of The Fat Duck, a three-Michelin-starred restaurant in Bray, Berkshire which has been voted Best Restaurant in the UK and received a perfect score of 10/10 every year since 2007 by The Good Food Guide. Additionally, it was voted best restaurant in the world in 2005 by ''Restaurant'' magazine. Since that date, it was awarded 2nd place in 2006, 2007, 2008 and 2009, 3rd in 2010 and 5th in 2011.

Biography[link]

Heston Blumenthal attended the Latymer Upper School in London for one year before transferring to Lacey Green Church of England School until 12. Blumenthal completed his studies at age 18 at John Hampden Grammar School, High Wycombe.

Blumenthal is entirely self-taught. His first paid job as a chef was when he opened his own restaurant, The Fat Duck. Prior to this, his only experience in a professional kitchen was a one week long work experience at Marco Pierre White's restaurant and 10 days' unpaid experience in Raymond Blanc's kitchen.

According to an interview with ''The Observer'' in 2004, he has been cooking "seriously" since the mid-1990s. In 1992, three years before opening The Fat Duck, he created his first ever dish, the now famous and often imitated, triple cooked chips. In 2002 he invested in the Riverside Brasserie with former Arsenal FC footballer Lee Dixon and Alfie Hitchcock, but two years later he sold his shares in the business to his former head chef, Garrey Dawson.

In 2004, The Fat Duck was awarded its third Michelin star. Blumenthal is only one of three British chefs to receive 3 Michelin stars.

Restaurants[link]

The Fat Duck

The Fat Duck is Blumenthal’s first restaurant which he opened in 1995 in Bray, Berkshire. It has won many awards and has consistently been rated as one of the top restaurants in the world. Blumenthal is a proponent of multi-sensory dining, which is evident in many of his dishes at The Fat Duck.

Dinner by Heston Blumenthal

Heston’s first restaurant outside of Bray, opened at the Mandarin Oriental Hyde Park in London in January 2011 to great accolades from critics and diners alike. The Times food critic, Giles Coren, called it the “best restaurant in the whole wide world”. Blumenthal and his team worked with historians to develop the restaurant’s dishes which are inspired by historic British recipes.

Hinds Head

The Hinds Head is in Bray, a short distance from The Fat Duck. Blumenthal acquired the Hinds Head in 2004. It is located in a 15th century former tavern and serves traditional seasonal cuisine and historic British dishes. It has received many awards for its food. In 2011, it was named the Michelin Pub Guide’s “Pub of the Year”.

The Crown at Bray

The Crown at Bray is a Blumenthal’s version of a British village pub. Blumenthal acquired it in June 2010. It is located in a 16th century former inn and serves traditional pub food.

Books[link]

Blumenthal has had numerous books published. His first book was ''Family Food: A new approach to cooking'' in 2000. His second book was ''Heston Blumenthal: In Search of Perfection'' in 2006 (in which he attempts to find the best way of preparing classic dishes, including fish and chips and Black Forest gateau). ''Heston Blumenthal: Further Adventures In Search of Perfection'' was published in 2007 and ''The Big Fat Duck Cook Book'' in 2008 published by Bloomsbury. "Heston Blumenthal at Home" was published in late 2011 and is currently in the top 10 in the food and drink category on Amazon's bestseller's list.

''The Big Fat Duck Cookbook'' is a 532 page cookbook written by Blumenthal and published in 2008 . The book is divided into 3 parts. The first part contains an essay by Blumenthal recounting his history and that of The Fat Duck. The story is interspersed with semi-abstract illustrations by artist Dave McKean, relating to the story. The second part contains recipes, all of which were at one point on the menu at The Fat Duck, as well as a short story explaining the inspiration behind each dish. The third part is devoted to the science of cooking, with essays contributed by his collaborators.

Writing[link]

Blumenthal has written columns for The Guardian, T2, The Times and GQ. Along with the scientists on the faculty of Reading University, he co-wrote an academic paper on the taste and flavour of tomatoes called “Differences in Glutamic Acid and 5'-Ribonucleotide Contents between Flesh and Pulp of Tomatoes and the Relationship with Umami Taste”

Television shows[link]

In 2005 he produced a series of six half-hour television programmes called ''Kitchen Chemistry with Heston Blumenthal'' which were transmitted on Discovery Science along with a book ''Kitchen Chemistry'', published by the Royal Society of Chemistry and distributed to six thousand schools in the UK and Ireland. To date, it is the most successful book ever produced by the Society. He was ranked third chef by caterersearch.com in that year.

This was followed by two BBC series called ''Heston Blumenthal: In Search of Perfection'' and ''Heston Blumenthal: Further Adventures In Search of Perfection''. These series had higher production values, and followed Blumenthal's research and varied re-creation of classics of British cuisine and World Cuisine. The first series had seven episodes and included bangers and mash, fish and chips and spaghetti Bolognese; the second ran to eight episodes, and featured chicken tikka masala, hamburgers and Peking duck.

In the "Chili Con Carne" episode of the series ''In Search of Perfection'' he said that he was unable to participate in the MRI study of chili's effect on the brain as he had a metal plate inserted in his back after hurting it falling off a roof at the age of ten.

In the Christmas special of the second series of In Search of Perfection, Blumenthal milked a reindeer in Siberia to make ice cream and harvested Frankincense in Oman.

Blumenthal signed a two-year deal with Channel 4 in March 2008, joining the channel's roster of celebrity chefs which already included Jamie Oliver, Hugh Fearnley-Whittingstall and Gordon Ramsay. In January 2009 a three-part series of television programmes on Channel 4 covered his efforts to revamp the menu at a Little Chef motorway restaurant on the A303 road at Popham in the hope that his recipe ideas would be introduced in all 193 outlets. A follow-up programme was broadcast in October 2009. Following Blumenthal's revamp of the menu, the Popham Little Chef earned and entry in the Good Food Guide. The Little Chef group extended Blumenthal's menu to 12 branches and are now planning a major expansion across the sites.

In March 2009 Blumenthal began a short series of hour long programmes, called ''Heston's Feasts'', showing Victorian, Medieval, Tudor, Christmas (including dormouse and venison) and Roman themed dinner banquets with various celebrities as guests. A second series of this was commissioned and began a few days after Easter 2010. In this series he created, among others, a ''Charlie and The Chocolate Factory''-style feast, a Fairytale feast and an Edwardian style feast based on the last meal eaten on the Titanic.

From 22 February 2011, Channel 4 began airing Heston's new show, titled ''Heston's Mission Impossible'', in which Heston targets lackluster food served in various industries and aims to update the food to things people enjoy to eat. So far broadcast are Alder Hey Children's Hospital, Cineworld, British Airways and The Royal Navy (aboard the HMS ''Turbulent'').

Blumenthal has appeared on two episodes of ''Masterchef Australia'', in series 2 and in series 3 called (Pressure Test 4)—Craig, Michael, Shannon and Rachel faced a Heston Blumenthal creation: a seemingly simple burger with chips and milkshake.

On 4 January 2012, Blumenthal's new television program, ''How To Cook Like Heston'', premiered on Channel 4. The programme is aimed at home cooks, and features some of the more approachable techniques employed by Blumenthal.

Cooking methods[link]

Blumenthal is a proponent of modern cooking; he opened his own research and development kitchen in early 2004. It could be said that he is a molecular gastronomist, though he dislikes the term, believing it makes the practice sound "complicated" and "elitist." He holds multiple honorary degrees in recognition of his scientific approach to cooking.

One of his signature techniques is the use of a vacuum jar to increase expansion of bubbles during food preparation. This is used in such dishes as an aerated chocolate soufflé–like dessert. The reduction in air pressure inside the jar causes bubbles to grow to a larger size. He has experimented with amplification to enhance the sounds, such as the crunch, created while eating various foods.

Blumenthal is a proponent of low temperature, ultra–slow cooking, whereby a joint of meat is cooked for up to 24 hours so as to contain the fat content while preventing collagen molecules from re-forming within the meat. In his ''In Search of Perfection'' series, he cooks a Bresse chicken at 60 degrees Celsius (140 degrees Fahrenheit). Ultra-slow cooking does not melt the fat or release many juices, making the creation of gravy impossible, but Blumenthal says that gravy is unnecessary as the meat itself is sufficiently moist.

Blumenthal is also a proponent of the sous-vide cooking technique. Sous-vide, which means ''under vacuum'' in French, is a technique that entails cooking something that has been vacuum sealed in a plastic bag. The sealed bag is placed in a thermostatically controlled water bath and held at a relatively low temperature for long periods of time. In the case of beef steak cooked using the sous-vide method, the steak is held at around for a minimum of thirty minutes. The steak is then removed from the bag and is then seared in a very hot pan. Searing the outside of the steak not only improves the flavour and texture of the meat, it also kills the harmful bacteria on the outside of the steak that survived the water bath.

Signature Dishes[link]

Blumenthal's signature dishes include snail porridge, bacon and egg ice cream and parsnip cereal, liquid nitrogen, mock turtle soup (which combines a multi-sensory experience with historical references), Meat Fruit and his Sweet Shop petit fours.

He has pioneered the use of sound as part of the dining experience with his Sound of the Sea dish where diners listen to a recording of the seaside - crashing waves with occasional sounds of distant seagulls, children's laughter and the horn of a ship, while they eat a dish of king fish, konbu cured halibut, balloting of mackerel with 5 different seaweeds, sea jelly beans and monks beard served on "sand" made from tapioca starch, toasted Japanese breadcrumbs, miso paste and dried seaweeds.

Blumenthal is also known for his use of scented dry ice.

Blumenthal and his restaurant "The Fat Duck" have been credited as instigators of the bacon dessert "craze". He was preparing sweet and savoury bacon-and-egg ice cream as early as 2004, and news "about the intriguingly odd confection quickly spread through the food world."

Historic influences[link]

Blumenthal is known for using British history in his dishes, television work, and books. He first became interested in British culinary history in 2000 when he was writing his book “Family Food”. The first dish he created based on a historic recipe was Quaking Pudding, which is on the menu at the Hinds Head.

British culinary history formed the basis for Blumenthal’s Feast Series. One of Blumenthal’s signature dishes at his restaurant, Dinner by Heston Blumenthal, is Meat Fruit which he first developed for the Feast Medieval episode. Blumenthal said in the programme,” When I first started looking at historic recipes, particularly recipes from medieval times, there was one dish that really attracted my attention, just because it was completely mad: Meat fruit. Literally, you took some meat and literally turned it into fruit. People in the Middle Ages believed raw fruit and vegetable were considered to have diseases unless cooked. With a typically wicked sense of humor, medieval chefs played on this fear by forming and painting meat to look like raw fruit. It was all about pushing the limits and that is something I love to do.”

Blumenthal has worked extensively with historian Ivan Day and then those at Hampton Court Palace to research British culinary history.

Blumenthal is writing and researching a book based entirely on historic recipes.

Collaborations[link]

Blumenthal has collaborated with scientists, including:

Professor Peter Barham, Professorial Teaching Fellow in Physics at Bristol University and author of the book ''The Science of Cooking''

Professor Charles Spence, an experimental psychologist at the University of Oxford, with whom he collaborated in experiments with the use of headphones during eating

Professor Andy Taylor at the University of Nottingham with whom Blumenthal has sponsored a PhD studentship

Professors Don Mottram and Margot Gosney of the University of Reading, which in 2006 awarded Blumenthal an honorary degree.

Heston is also a mentor for the British Airways Great Britons Programme, and will mentor an up and coming chef to produce a dish served on board flights in the run up to the London 2012 Games.

Honorary Degrees and Recognition[link]

Blumenthal holds multiple honorary degrees in recognition of his scientific approach to cooking.

In January 2006, he was awarded an OBE by Her Majesty The Queen in the New Years Honours List for his services to British Gastronomy.

In July 2006, Blumenthal was presented with an honorary Doctor of Science degree by Reading University in recognition of his unique scientific approach to food and long-standing relationship with the University’s School of Food Biosciences. Also in July 2006, Blumenthal was the first chef to be awarded an Honorary Fellowship by the Royal Society of Chemistry. Blumenthal received an honorary Master of Science from Bristol University in 2007.

Blumenthal is the first ever professional chef in the United Kingdom to be offered a Coat of Arms.[citation needed]

Awards[link]

Personal awards[link]

GQ Chef of the Year - GQ Man of the Year Awards 2010, 2011

Trophy Gourmand - Austria 2010

GQ Personality of the year - GQ Glenfiddich Awards 2007

Chefs Chef - San Pellegrino Worlds 50 Best Restaurant Awards April 2007

Honorary Royal Society of Chemistry Fellowship for “… distinguished person whose activities have been of significant development to the chemical community..” - July 2006

Honorary Doctor of Science degree awarded by Reading University for recognition for his unique scientific approach to food and long-standing relationship with the University’s School of Food Biosciences.

Summer graduation ceremony - July 2006

Order of the British Empire by Her Majesty the Queen - January 2006 New Years Honours List

GQ Magazine Chef of the Year - GQ Magazine Man of the Year awards 2004

Chef of the Year - Good Food Guide, 2001

Catey Awards Restaurateur of the year Award - Caterer & Hotelkeeper Magazine 2003

Best Restaurant of the Year Award - Decanter Magazine, 1998

Food & Wine Personality of the Year Award - GQ Magazine, Glenfiddich Awards 2004

AA Guide chef’s chef of the year Award - AA Guide Publications 2002

Television and book awards[link]

BAFTA nomination in the Features category for "FEAST" - British Academy Television Awards 2010

The Features and Lifestyle Award for Heston's Victorian Feast - The Royal Television Society Awards 2009

Food Book of the Year for The Big Fat Duck Cookbook - Guild of Food Writers Awards 2009

Winner of Design and Production Award for The Big Fat Duck Cookbook - British Book Industry Awards 2009

Winner of Photography Award for The Big Fat Duck Cookbook - James Beard Foundation Awards 2009

Winner of Design Award for The Big Fat Duck Cookbook - International Association of Culinary Professionals Awards 2009

BAFTA nomination in the Features category for “Heston Blumenthal: In Search of Perfection”- British Academy Television Awards 2008

Best Cookbook of the year Worldwide for Family Food “a new approach to cooking” - Gourmand World Cookbook Awards 2004

Best Children Cookbook for Family Food “a new approach to cooking” - Gourmand World Cookbook Awards 2004

Best Production “Heston Blumenthal – In Search of Perfection” BBC2 - GQ Glenfiddich Awards 2007

Restaurant awards[link]

Third Best Restaurant in the World - San Pellegrino Worlds 50 Best Restaurant Awards 2010

Second Best Restaurant in the World - San Pellegrino Worlds 50 Best Restaurant Awards 2009,2008,2007,2006

Best Restaurant in the UK and 10/10 score - Good Food Guide 2008, 2009,2010,2011, 2012

Conde Nast Traveller Innovation Award for “Chocolate Wine” 2008

Best Overall Service - Restaurant Magazine Front of House Awards 2007

Best Restaurant in the UK - Good Food Guide 2007

Grand Prix de L’Art de la Cuisine - International Academy of Gastronomy 2007

Gault Millau, 19/20 rating

Gault Millau Guide January 2005

3 Michelin Stars - Michelin Travel Publications 2004

Square Meal/BMW Best out of Town Restaurant - Square Meal Magazine, BMW Awards 2004

Tatler Magazine Best Out of Town Restaurant - Tatler Magazine Awards 2004

Catey Awards Chef of the Year - Catering & Hotelkeeper Magazine 2004

Second Best restaurant in the World Award - Restaurant Magazine Worlds 50 Best Restaurant awards 2004

Restaurant Magazine Best European Restaurant Award - Worlds 50 Best Restaurants Awards 2004

Restaurant Magazine highest New Entry Award - Worlds Best 50 Restaurants Awards 2004

Best Restaurant Award - Observer Food Monthly Awards 2004

Good Food Guide accreditation 9/10 - 2004

2 Michelin Stars - Michelin Travel Publications 2001

5 AA rosettes - AA Publications 2001, 2002, 2003, 2004

AA wine list of the year - AA Publications 2002

AA Sherry List of the year - AA Sherry Publications 2002

AA Restaurant of Year Award - AA Publications 2001

Best of the year in Modern European category - Hotel and Restaurant Magazine, 2000

1 Michelin Star - Michelin Travel Publications 1998

Bibliography[link]

''Family Food: A New Approach to Cooking'' (2002)

''In Search of Perfection'' (2006)

''Further Adventures in Search of Perfection'' (2007)

''The Fat Duck Cookbook'' (2008)

''Total Perfection:In Search of Total Perfection'' (2009)

''Heston's Fantastical Feasts'' (2010)

''Heston Blumenthal At Home'' (2011)

References[link]

External links[link]

Official website of the Fat Duck restaurant

Blumenthal's biography

Heston Blumenthal's column in The Times

Heston Blumenthal recipes at www.bbc.co.uk

Category:1966 births Category:Living people Category:People from High Wycombe Category:People from Bray, Berkshire Category:English chefs Category:English food writers Category:English Jews Category:British Jews Category:Officers of the Order of the British Empire Category:Michelin Guide starred chefs Category:Molecular gastronomy Category:People educated at Latymer Upper School Category:English television chefs Category:People educated at John Hampden Grammar School Category:GQ Award winners

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