Note-by-note cooking
Subtitle: the future of food
By: Hervé This ; translated by M.B. DeBevoise
Series: Arts and traditions of the table : perspectives on culinary history; Arts and traditions of the table
Publisher: Columbia University Press
Published: 2014
Language: eng
Number of pages: 255
ISBN-13: 9780231164863
Subjects: Artificial foods; Food additives
Work titles: Cuisine note à note
Description: A landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. These substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors. Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking.
Notes: Translation of:  La cuisine note à note.

Includes bibliographical references and index.
Table of contents: title: Shape; title: Consistency; title: Taste; title: Odor; title: Color; title: Artistic choice and culinary nomenclature; title: Nutrition, toxicology, market dynamics, public interest.