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Author This, Hervé.

Uniform Title Cuisine note ŕ note. English
Title Note-by-note cooking : the future of food / Hervé This ; translated by M.B. DeBevoise.

Publication Info. New York : Columbia University Press, [2014]


Location Call No. OPAC Message Status
 Axe 2nd Floor Stacks  641.308 T349n 2014    ---  Available
1 copy being processed for Axe Acquisitions Order.
Description xii, 255 pages illustrations, ( some color) ; 21 cm
text rdacontent
unmediated rdamedia
volume rdacarrier
Series Arts and traditions of the table
Arts and traditions of the table.
Note Translation of: La cuisine note ŕ note.
Bibliography Includes bibliographical references and index.
Contents Shape -- Consistency -- Taste -- Odor -- Color -- Artistic choice and culinary nomenclature -- Nutrition, toxicology, market dynamics, public interest.
Summary A landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. These substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors. 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.
Subject Food additives.
Artificial foods.
Artificial foods. (OCoLC)fst00817216
Food additives. (OCoLC)fst00930654
ISBN 9780231164863 (cloth : alk. paper)
0231164866 (cloth : alk. paper)
9780231538237 (ebook)

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