Coverart for item
The Resource Note-by-note cooking : the future of food, Hervé This ; translated by M.B. DeBevoise

Note-by-note cooking : the future of food, Hervé This ; translated by M.B. DeBevoise

Label
Note-by-note cooking : the future of food
Title
Note-by-note cooking
Title remainder
the future of food
Statement of responsibility
Hervé This ; translated by M.B. DeBevoise
Creator
Contributor
Translator
Subject
Genre
Language
  • eng
  • fre
  • eng
Summary
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
Member of
Cataloging source
YDXCP
http://library.link/vocab/creatorName
This, Hervé
Index
index present
Language note
In English
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
DeBevoise, M. B.
Series statement
Arts and traditions of the table
http://library.link/vocab/subjectName
  • Food additives
  • Artificial foods
  • COOKING
  • TECHNOLOGY & ENGINEERING
  • Artificial foods
  • Food additives
  • Artificial foods
  • Food additives
  • General Interest
  • Hauswirtschaft und Familienleben
  • various
Label
Note-by-note cooking : the future of food, Hervé This ; translated by M.B. DeBevoise
Instantiates
Publication
Note
Translation of: La cuisine note à note
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • 1. Shape -- 2. Consistency -- 3. Taste -- 4. Odor -- 5. Color -- 6. Artistic Choice and Culinary Nomenclature -- 7. Nutrition, Toxicology, Market Dynamics, Public Interest
  • 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
  • 1.
  • Sapid Compounds
  • Mineral Salts
  • Organic and Mineral Acids
  • Amino Acids and Their Derivatives
  • Sugars
  • Alcohols and Polyols
  • Intense Sweeteners
  • Flavoring Agents
  • Bitterants
  • Matrix Effects
  • Shape
  • 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
  • Polyhedrons
  • 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
  • Nonpolyhedral Solids
  • 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
  • The Fable of the Man with the Golden Brain
  • 2.
  • Consistency
  • A Woeful Misunderstanding
Control code
ocn892040791
Dimensions
unknown
Extent
1 online resource
Form of item
online
Isbn
9780231538237
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
JSTOR
Other control number
10.7312/this16486
http://library.link/vocab/ext/overdrive/overdriveId
  • f3fa5609-455e-4efa-89af-0804054e939c
  • 22573/ctt14827h4
Specific material designation
remote
System control number
(OCoLC)892040791
Label
Note-by-note cooking : the future of food, Hervé This ; translated by M.B. DeBevoise
Publication
Note
Translation of: La cuisine note à note
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • 1. Shape -- 2. Consistency -- 3. Taste -- 4. Odor -- 5. Color -- 6. Artistic Choice and Culinary Nomenclature -- 7. Nutrition, Toxicology, Market Dynamics, Public Interest
  • 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
  • 1.
  • Sapid Compounds
  • Mineral Salts
  • Organic and Mineral Acids
  • Amino Acids and Their Derivatives
  • Sugars
  • Alcohols and Polyols
  • Intense Sweeteners
  • Flavoring Agents
  • Bitterants
  • Matrix Effects
  • Shape
  • 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
  • Polyhedrons
  • 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
  • Nonpolyhedral Solids
  • 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
  • The Fable of the Man with the Golden Brain
  • 2.
  • Consistency
  • A Woeful Misunderstanding
Control code
ocn892040791
Dimensions
unknown
Extent
1 online resource
Form of item
online
Isbn
9780231538237
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
JSTOR
Other control number
10.7312/this16486
http://library.link/vocab/ext/overdrive/overdriveId
  • f3fa5609-455e-4efa-89af-0804054e939c
  • 22573/ctt14827h4
Specific material designation
remote
System control number
(OCoLC)892040791

Library Locations

    • Copley LibraryBorrow it
      5998 Alcalá Park, San Diego, CA, 92110-2492, US
      32.771354 -117.193327
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