Note-by-note cooking [electronic resource] : the future of food / Hervé This ; translated by M. B. DeBevoise.

ISBN:

9780231538237

Title:

Author:

This, Hervé.

Personal Author:

This, Hervé.

Publication Information:

New York : Columbia University Press, 2014.

Physical Description:

1 online resource (287 p.)

Series:

Arts and Traditions of the Table: Perspectives on Culinary History

General Note:

Description based upon print version of record.

Contents:

Table of Contents; A Note on the Translation; List of Tables, Figures, and Color Plates; Introduction: Why the Need for Note-by-Note Cooking Should Be Obvious; 1. Shape; Polyhedrons; Nonpolyhedral Solids; The Fable of the Man with the Golden Brain; 2. Consistency; A Woeful Misunderstanding; The Relation Between Consistency and Flavor; Not Everything Has to Be Soft; Thinking in Physical Terms; Additives; Contrasting Consistencies; 3. Taste; Color Plates; 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 Taste; 4. 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 Sensations; 5. Color; The Eye Precedes the Palate; Legally Approved Coloring Agents; Natural Versus Artificial Redux; 6. Artistic Choice and Culinary Nomenclature

Substance and FormThe Construction of Flavors; Naming Dishes; The First Generation of Note-by-Note Menus; 7. Nutrition, Toxicology, Market Dynamics, Public Interest; The Mixed Blessings of Abundance; A World of Plenty, Filled with Danger; Selection and Supply of Compounds; Political Considerations; Appendix: A Few Recipes; Index

Subject Term:

Artificial food

Food additives.

Added Author:

DeBevoise, M.B.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2014

Publication Information:

New York : Columbia University Press, 2014.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.308 THI	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

The visionary food chemist surveys a vast new world of flavor.

Author Notes

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.