Note-by-Note Cooking: The Future of Food (Arts and Traditions of the Table: Perspectives on Culinary History)

Note-by-Note Cooking: The Future of Food (Arts and Traditions of the Table: Perspectives on Culinary History)

Hervé This


Note-by-Note Cooking is a landmark within the annals of gastronomy, releasing chefs from the restrictions of conventional parts and techniques by using natural molecular compounds. 1-Octen-3-ol, which has a smell of untamed mushrooms; limonene, a drab liquid hydrocarbon that has the scent of citrus; sotolon, whose perfume at excessive concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless yet flavorful amino acid found in cheese―these and plenty of different elements, a few happening in nature, a few synthesized within the laboratory, give the opportunity to create novel tastes and flavors within the comparable means that simple sound waves will be mixed to create new sounds.

Note-by-note cooking grants so as to add unadulterated dietary price to dishes of every kind, really bettering upon the health and wellbeing advantages of so-called average meals. Cooking with molecular compounds might be way more strength effective and environmentally sustainable than conventional ideas of cooking. This new frame of mind approximately meals heralds a part of culinary evolution on which the long term survival of a transforming into human inhabitants relies. Hervé This basically explains the houses of clearly happening and synthesized compounds, dispels a number of misconceptions concerning the position of chemistry in cooking, and indicates why note-by-note cooking is an obvious―and inevitable―extension of his past pioneering paintings in molecular gastronomy. An appendix incorporates a consultant choice of recipes, vividly illustrated in color.

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