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Note-by-Note CookingThe Future of Food$
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Hervé This

Print publication date: 2014

Print ISBN-13: 9780231164863

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231164863.001.0001

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PRINTED FROM COLUMBIA SCHOLARSHIP ONLINE (www.columbia.universitypressscholarship.com). (c) Copyright University of Minnesota Press, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in CUPSO for personal use.date: 28 September 2021



(p.37) One Shape
Note-by-Note Cooking

Hervé This

, M.B. DeBevoise
Columbia University Press

This chapter discusses the importance of the good presentation of dishes. Cooking could be partly a matter of structure—a cook whose ambition goes beyond executing a series of familiar procedures or recipe must use his own imagination to give certain structure or shape to his dish. However, shapes arise for the most part from the ingredients themselves, and even if the cook slightly alters them by cutting and chopping, he is generally limited to assembling a series of shapes given in advance. Nevertheless, the cook who insists on creating novel forms offers proof of his affection for his guests. For instance, cutting food into squares shows his willingness to sacrifice a part of the ingredients and his passion to the task of pleasing those who dine at his table.

Keywords:   cook, shape, structure, dish, presentation

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