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Note-by-Note Cooking : The Future of Food /
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York, NY :
Columbia University Press,
[2014]
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| Colección: | Arts and Traditions of the Table: Perspectives on Culinary History
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| Temas: | |
| Acceso en línea: | Texto completo Texto completo |
MARC
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| 100 | 1 | |a This, Hervé, |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 245 | 1 | 0 | |a Note-by-Note Cooking : |b The Future of Food / |c Hervé This. |
| 264 | 1 | |a New York, NY : |b Columbia University Press, |c [2014] | |
| 264 | 4 | |c ©2014 | |
| 300 | |a 1 online resource (272 p.) : |b 20 color illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
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| 490 | 0 | |a Arts and Traditions of the Table: Perspectives on Culinary History | |
| 505 | 0 | 0 | |t Frontmatter -- |t Contents -- |t A Note on the Translation -- |t Tables, Figures, and Color Plates -- |t Introduction: Why the Need for Note-By-Note Cooking Should Be Obvious -- |t 1. Shape -- |t 2. Consistency -- |t 3. Taste -- |t 4. Odor -- |t 5. Color -- |t 6. Artistic Choice + Culinary Nomenclature -- |t 7. Nutrition, Toxicology, Market Dynamics, Public Interest -- |t Appendix: A Few Recipes -- |t Index -- |t Backmatter |
| 506 | 0 | |a restricted access |u http://purl.org/coar/access_right/c_16ec |f online access with authorization |2 star | |
| 520 | |a 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. | ||
| 538 | |a Mode of access: Internet via World Wide Web. | ||
| 546 | |a In English. | ||
| 588 | 0 | |a Description based on online resource; title from PDF title page (publisher's Web site, viewed 02. Mrz 2022) | |
| 650 | 0 | |a Artificial foods. | |
| 650 | 0 | |a Cooking |x General. | |
| 650 | 0 | |a Food additives. | |
| 650 | 7 | |a SCIENCE / Chemistry / General. |2 bisacsh | |
| 700 | 1 | |a DeBevoise, Malcolm. | |
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