TABLES, FIGURES, AND COLOR PLATES
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TABLES
TABLE 2.1    Variations of Density and Viscosity as a Function of Temperature
TABLE 2.2    Simple Dispersed Systems
TABLE 2.3    Selected Gelling Compounds
TABLE 2.4    Random Dispersion with Two Objects of Various Dimensions
TABLE 2.5    Inclusion with Two Objects of Various Dimensions
TABLE 2.6    Superposition of Two Objects of Various Dimensions
TABLE 2.7    Interpenetration of Two Objects of Various Dimensions
TABLE 6.1    How Should an Artist Go About Being an Artist?
FIGURES
The birth of note-by-note cooking
Paraethylphenol crystals
Natural
Artifical
Molecules
Empty plate
Polyhedrons
Platonic solids
Topological equivalence
Pectins
Marie-Antoine Carême
Hookean solid
Crystalline solid
A triglyceride
A dispersed system
A new note-by-note composition
Another new note-by-note composition
Food additives
Sapid compounds
Friedrich Wöhler
Louis Pasteur
Amino acids
Monosodium glutamate
Eugène-Melchior Péligot
Monosaccharides
Vanillin
Olfaction
Vegetable matter in food additives
Cochineal insect
COLOR PLATES
  1    Bubble Cocktail
  2    Bouchée Ultra
  3    Bouchée Tart
  4    Bouchée Nuage
  5    Le Cordon Bleu
  6    Note-by-Yolk
  7    Ardoise This
  8    IASG/Cordon Bleu Dinner
  9    Sp“ready” to M“eat”
10    Mousse-Note “Babybel”
11    Strawberry and Lemon Tart Revisited
12    Red Amuse-Bouche
13    Note-by-Note No. 1
14    Emulsion of September 20
15    Jambonnette
16    Orange Balls of Fire
17    Amylopectin Tarts
18    Chicken Pearls
19    Orange Conglomèle
20    Fibré