Note-By-Note Cooking · the Future of Food by Hervé This, Malcolm DeBevoise -- Read -- Imperial Library of Trantor

Index

Cover Series Page Title Page Copyright Dedication Contents A Note on the Translation List of Tables, Figures, and Color Plates Introduction: Why the Need for Note-by-Note Cooking Should Be Obvious 1. Shape

Polyhedrons Nonpolyhedral The Fable of the Man with the Golden Brain

2. Consistency

A Woeful Misunderstanding The Relation Between Consistency and Flavor Not Everything Has to Be Soft Thinking in Physical Terms Additive Contrasting Consistencies

3. Taste

Misdirection and Misperception The Impossible Description of Unknown Tastes Sapid Compounds Mineral Salts Organic and Mineral Acids Amino Acids and Their Derivatives Sugars Alcohols and Polyols Intense Sweeteners Flavoring Agents Bitterants Matrix Effects A New Basic Taste

4. Odor

Manipulating Odorant Compounds Methods of Extraction and Processing Natural, Same as Natural, Artificial Volatility, Threshold Perception, Toxic Risk A Lexicon of Basic Culinary Odors Odorant Compounds On the Proper use of Odorigenic Extracts and Compositions Trigeminal Sensations

5. Color

The Eye Precedes the Palate Legally Approved Coloring Agents Natural Versus Artificial Redux

6. Artistic Choice + Culinary Nomenclature

Substance and Form The Construction of Flavors Naming Dishes The First Generation of Note-By-Note Menus

7. Nutrition, Toxicology, Market Dynamics, Public Interest

The Mixed Blessings of Abundance A World of Plenty, Filled with Danger Selection and Supply of Compounds Political Considerations

Appendix: A Few Recipes Index Color Plates