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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: 16 June 2021

Nutrition, Toxicology, Market Dynamics, Public Interest

Nutrition, Toxicology, Market Dynamics, Public Interest

Chapter:
(p.202) Seven Nutrition, Toxicology, Market Dynamics, Public Interest
Source:
Note-by-Note Cooking
Author(s):

Hervé This

, M.B. DeBevoise
Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231164863.003.0007

This concluding chapter discusses findings on the nutritional value of compounds in note-by-note cooking, its level of toxicological risk, and the selection of suitable compounds. An enormous amount of research will be required to develop note-by-note dishes that have the same nutritive value as regular foods. Even if note-by-note dishes are not nutritionally balanced to begin with, their dietary value will steadily increase as scientific research gathers pace. Further studies will also inform note-by-note cooks about the toxicity posed by various compounds and compositions. However, with regard to the selection of compounds, the list of compounds categorized by their molecular characteristics and warnings of precautions are not yet available. Thus, cooks tempted to experiment with note-by-note cooking need accurate information for practical guidance.

Keywords:   compounds, note-by-note cooking, toxicity, note-by-note dishes, molecular characteristics

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