Note-by-Note Cooking : : The Future of Food / / Hervé This.
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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Superior document: | Title is part of eBook package: De Gruyter Columbia University Press Complete eBook-Package 2014-2015 |
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Place / Publishing House: | New York, NY : : Columbia University Press, , [2014] ©2014 |
Year of Publication: | 2014 |
Language: | English |
Series: | Arts and Traditions of the Table: Perspectives on Culinary History
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Physical Description: | 1 online resource (272 p.) :; 20 color illustrations |
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This, Hervé, author. aut http://id.loc.gov/vocabulary/relators/aut Note-by-Note Cooking : The Future of Food / Hervé This. New York, NY : Columbia University Press, [2014] ©2014 1 online resource (272 p.) : 20 color illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Arts and Traditions of the Table: Perspectives on Culinary History Frontmatter -- Contents -- A Note on the Translation -- Tables, Figures, and Color Plates -- Introduction: Why the Need for Note-By-Note Cooking Should Be Obvious -- 1. Shape -- 2. Consistency -- 3. Taste -- 4. Odor -- 5. Color -- 6. Artistic Choice + Culinary Nomenclature -- 7. Nutrition, Toxicology, Market Dynamics, Public Interest -- Appendix: A Few Recipes -- Index -- Backmatter restricted access http://purl.org/coar/access_right/c_16ec online access with authorization star 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. Issued also in print. Mode of access: Internet via World Wide Web. In English. Description based on online resource; title from PDF title page (publisher's Web site, viewed 02. Mrz 2022) Artificial foods. Cooking General. Food additives. SCIENCE / Chemistry / General. bisacsh DeBevoise, Malcolm. Title is part of eBook package: De Gruyter Columbia University Press Complete eBook-Package 2014-2015 9783110665864 print 9780231164863 https://doi.org/10.7312/this16486 https://www.degruyter.com/isbn/9780231538237 Cover https://www.degruyter.com/document/cover/isbn/9780231538237/original |
language |
English |
format |
eBook |
author |
This, Hervé, This, Hervé, |
spellingShingle |
This, Hervé, This, Hervé, Note-by-Note Cooking : The Future of Food / Arts and Traditions of the Table: Perspectives on Culinary History Frontmatter -- Contents -- A Note on the Translation -- Tables, Figures, and Color Plates -- Introduction: Why the Need for Note-By-Note Cooking Should Be Obvious -- 1. Shape -- 2. Consistency -- 3. Taste -- 4. Odor -- 5. Color -- 6. Artistic Choice + Culinary Nomenclature -- 7. Nutrition, Toxicology, Market Dynamics, Public Interest -- Appendix: A Few Recipes -- Index -- Backmatter |
author_facet |
This, Hervé, This, Hervé, DeBevoise, Malcolm. |
author_variant |
h t ht h t ht |
author_role |
VerfasserIn VerfasserIn |
author2 |
DeBevoise, Malcolm. |
author2_variant |
m d md |
author2_role |
TeilnehmendeR |
author_sort |
This, Hervé, |
title |
Note-by-Note Cooking : The Future of Food / |
title_sub |
The Future of Food / |
title_full |
Note-by-Note Cooking : The Future of Food / Hervé This. |
title_fullStr |
Note-by-Note Cooking : The Future of Food / Hervé This. |
title_full_unstemmed |
Note-by-Note Cooking : The Future of Food / Hervé This. |
title_auth |
Note-by-Note Cooking : The Future of Food / |
title_alt |
Frontmatter -- Contents -- A Note on the Translation -- Tables, Figures, and Color Plates -- Introduction: Why the Need for Note-By-Note Cooking Should Be Obvious -- 1. Shape -- 2. Consistency -- 3. Taste -- 4. Odor -- 5. Color -- 6. Artistic Choice + Culinary Nomenclature -- 7. Nutrition, Toxicology, Market Dynamics, Public Interest -- Appendix: A Few Recipes -- Index -- Backmatter |
title_new |
Note-by-Note Cooking : |
title_sort |
note-by-note cooking : the future of food / |
series |
Arts and Traditions of the Table: Perspectives on Culinary History |
series2 |
Arts and Traditions of the Table: Perspectives on Culinary History |
publisher |
Columbia University Press, |
publishDate |
2014 |
physical |
1 online resource (272 p.) : 20 color illustrations Issued also in print. |
contents |
Frontmatter -- Contents -- A Note on the Translation -- Tables, Figures, and Color Plates -- Introduction: Why the Need for Note-By-Note Cooking Should Be Obvious -- 1. Shape -- 2. Consistency -- 3. Taste -- 4. Odor -- 5. Color -- 6. Artistic Choice + Culinary Nomenclature -- 7. Nutrition, Toxicology, Market Dynamics, Public Interest -- Appendix: A Few Recipes -- Index -- Backmatter |
isbn |
9780231538237 9783110665864 9780231164863 |
callnumber-first |
T - Technology |
callnumber-subject |
TX - Home Economics |
callnumber-label |
TX553 |
callnumber-sort |
TX 3553 A3 T4613 42014 |
url |
https://doi.org/10.7312/this16486 https://www.degruyter.com/isbn/9780231538237 https://www.degruyter.com/document/cover/isbn/9780231538237/original |
illustrated |
Not Illustrated |
dewey-hundreds |
600 - Technology |
dewey-tens |
640 - Home & family management |
dewey-ones |
641 - Food & drink |
dewey-full |
641.308 |
dewey-sort |
3641.308 |
dewey-raw |
641.308 |
dewey-search |
641.308 |
doi_str_mv |
10.7312/this16486 |
oclc_num |
892040791 |
work_keys_str_mv |
AT thisherve notebynotecookingthefutureoffood AT debevoisemalcolm notebynotecookingthefutureoffood |
status_str |
n |
ids_txt_mv |
(DE-B1597)458526 (OCoLC)892040791 |
carrierType_str_mv |
cr |
hierarchy_parent_title |
Title is part of eBook package: De Gruyter Columbia University Press Complete eBook-Package 2014-2015 |
is_hierarchy_title |
Note-by-Note Cooking : The Future of Food / |
container_title |
Title is part of eBook package: De Gruyter Columbia University Press Complete eBook-Package 2014-2015 |
author2_original_writing_str_mv |
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