Why the Need for Note-by-Note Cooking should be Obvious
Why the Need for Note-by-Note Cooking should be Obvious
This introductory chapter compares the technical aspects of cooking with that of chemistry. Culinary activity physically entails a series of operations such as cutting, heating, grinding, filtering, evaporating, assembling, melting, and mixing, which have comparable activities in chemistry. But this observation is almost an incidental detail. Chemistry, though it involves technique, is not merely a matter of doing, whereas cooking involves an artistic aspect. This book liberates cooks from the constraints of traditional ingredients and methods through the use of molecular compounds. For instance, much of the flavor of vanilla in its processed form is due to the compound vanillin, but the richness of the flavor, its mellowness, results from the presence of many other compounds as well.
Keywords: cooking, chemistry, culinary activity, chemical activity, molecular compounds
Columbia Scholarship Online requires a subscription or purchase to access the full text of books within the service. Public users can however freely search the site and view the abstracts and keywords for each book and chapter.
Please, subscribe or login to access full text content.
If you think you should have access to this title, please contact your librarian.
To troubleshoot, please check our FAQs, and if you can't find the answer there, please contact us .
