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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.150) Four Odor
Note-by-Note Cooking

Hervé This

, M.B. DeBevoise
Columbia University Press

This chapter describes the nature of the odor of foods. The concept of odor is comparable the image we have of the shape of a tent. The way in which poles of different heights are placed to support the tent fabric is what gives the tent its shape. If the number or the position or the height of the poles change, another shape will be formed. In the same way, if a little orange blossom water is added to a strawberry, a new smell will be produced. Sensory physiology provides a wealth of evidence to suggest that this phenomenon is responsible for the discovery of many classic combinations in cooking: chestnut and fennel, carrot and orange, and so on.

Keywords:   odor, sensory physiology, foods, cooking, smell

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