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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: This, Hervé (Autor)
Otros Autores: DeBevoise, M. B. (Traductor)
Formato: Electrónico eBook
Idioma:Inglés
Francés
Publicado: New York : Columbia University Press, [2014]
Colección:Arts and traditions of the table.
Temas:
Food additives.
Artificial foods.
Food Additives
Aliments > Additifs.
Aliments artificiels.
COOKING > General.
TECHNOLOGY & ENGINEERING > Food Science.
Artificial foods
Food additives
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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 Form
  • The 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.

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