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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: 19 September 2021

Artistic Choice + Culinary Nomenclature

Artistic Choice + Culinary Nomenclature

(p.185) Six Artistic Choice + Culinary Nomenclature
Note-by-Note Cooking

Hervé This

, M.B. DeBevoise
Columbia University Press

This chapter proposes how cooks who perform molecular cooking should respond to criticisms that their technique deconstructs traditional cooking. Molecular cooking artificially recreates traditional dishes by making artificial wines, artificial cheeses, and so on. Some people openly welcome this new way of cooking while others find it unacceptable. In cooking, it sometimes happens that people find new combinations of perfectly traditional ingredients shocking just because of their unfamiliarity. Culinary artists performing molecular cooking who grow weary of repeating what has already been done thousands of times before can take heart in knowing that all kinds of art, even ones that were jarring at first, will be accepted in the end.

Keywords:   molecular cooking, culinary artists, traditional dishes, artificial wines, artificial cheeses

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