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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: 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

(p.1) Introduction Why the Need for Note-by-Note Cooking should be Obvious
Note-by-Note Cooking

Hervé This

, M.B. DeBevoise
Columbia University Press

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

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