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Note-by-Note Cooking – The Future of Food - Columbia Scholarship Online
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Note-by-Note Cooking: The Future of Food

Hervé This


This book liberates cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese—these and many other substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors in the same way that e ... More

Keywords: ingredients, pure molecular compounds, tastes, flavors, natural foods, cooking, chemistry

Bibliographic Information

Print publication date: 2014 Print ISBN-13: 9780231164863
Published to Columbia Scholarship Online: November 2015 DOI:10.7312/columbia/9780231164863.001.0001


Affiliations are at time of print publication.

Hervé This, author