Note-By-Note Cooking

The Future of Food
Erscheinungsjahr 2014
ISBN: 978-0-231-16486-3
Verlag: Columbia University Press

Buch, Englisch, 272 Seiten, Format (B × H): 159 mm x 211 mm, Gewicht: 471 g

Reihe: Arts and Traditions of the Table: Perspectives on Culinary History

Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese these and many other substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds.

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. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. Hervé This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obvious and inevitable extension of his earlier pioneering work in molecular gastronomy. An appendix contains a representative selection of recipes, vividly illustrated in color.

Autoren/Hrsg.

This, Hervé

Weitere Mitwirkende

Debevoise, Malcolm

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)

Inhaltsverzeichnis

A Note on the TranslationTables, Figures, and Color PlatesIntroduction: Why the Need for Note-by-Note Cooking Should Be Obvious1. Shape Polyhedrons Nonpolyhedral Solids The Fable of the Man with the Golden Brain2. Consistency A Woeful Misunderstanding The Relation Between Consistency and Flavor Not Everything Has to Be Soft Thinking in Physical Terms Additives Contrasting Consistencies3. Taste Misdirection and Misperception The Impossible Description of Unknown Tastes Sapid Compounds Mineral Salts Organic and Mineral Acids Amino Acids and Their Derivatives Sugars Alcohols and Polyols Intense Sweeteners Flavoring Agents Bitterants Matrix Effects A New Basic Taste4. Odor Manipulating Odorant Compounds Methods of Extraction and Processing Natural, Same as Natural, Artificial Volatility, Threshold Perception, Toxic Risk A Lexicon of Basic Culinary Odors Odorant Compounds On the Properties of Odorigenic Extracts and Compositions Trigeminal Sensations5. Color The Eye Precedes the Palate Legally Approved Coloring Agents Natural Versus Artificial Redux6. Artistic Choice and Culinary Nomenclature Substance and Form The Construction of Flavors Naming Dishes The First Generation of Note-by-Note Menus7. Nutrition, Toxicology, Market Dynamics, Public Interest The Mixed Blessings of Abundance A World of Plenty, Filled with Danger Selection and Supply of Compounds Political ConsiderationsAppendix: A Few RecipesIndex

Leseproben

Read an excerpt from the introduction, "Why the Need for Note-by-Note Cooking Should be Obvious":

Über Autor(innen)

Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris and scientific director of the Fondation Science & Culture Alimentaire at the Académie des Sciences. His translated works include The Science of the Oven; Building a Meal: From Molecular Gastronomy to Culinary Constructivism; Kitchen Mysteries: Revealing the Science of Cooking; and Molecular Gastronomy: Exploring the Science of Flavor, all published by Columbia University Press.



M. B. DeBevoise has translated more than thirty works from French and Italian in every branch of scholarship.