ENGLISH

Note-by-note cooking: the future of food

By Herve , Debevoise , Malcolm B.;This

Book information

Publisher
Columbia University Press
ISBN
9780231538237, 9780231164863, 0231538235
Language
english
Format
EPUB
Filesize
13 MB (13617159 bytes)
Series
Arts and traditions of the table
Pages
illustrations (black and white, and colour)\0
Time added
2020-07-26 19:24:52
Artificial foods;Food additives

Description

This title 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 colourless 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 flavourful amino acid present in cheese - these and many other substances, some occuring in nature, some synthesized in the laboratory, make it possible to creave novel tastes and flavours 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.

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