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

ISBN:

9780231538237

Titre:

Auteur:

This, Hervé.

Auteur personnel:

This, Hervé.

Informations de publication:

New York : Columbia University Press, 2014.

Description physique:

1 online resource (287 p.)

Série:

Arts and Traditions of the Table: Perspectives on Culinary History

Note générale:

Description based upon print version of record.

Contenu:

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

Terme sujet:

Artificial food

Food additives.

Auteur ajouté:

DeBevoise, M.B.

Format:

Ressources électroniques

Accès électronique:

Click here to view book

Date de publication:

2014

WAIT_PUBINFO:

New York : Columbia University Press, 2014.

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Résumé

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

Notes de l'auteur

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.