Jump to ContentJump to Main Navigation
Note-by-Note CookingThe Future of Food$
Users without a subscription are not able to see the full content.

Hervé This

Print publication date: 2014

Print ISBN-13: 9780231164863

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231164863.001.0001

Show Summary Details
Page of

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: 21 September 2021

Why the Need for Note-by-Note Cooking should be Obvious

Why the Need for Note-by-Note Cooking should be Obvious

Chapter:
(p.1) Introduction Why the Need for Note-by-Note Cooking should be Obvious
Source:
Note-by-Note Cooking
Author(s):

Hervé This

, M.B. DeBevoise
Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231164863.003.0008

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 .