Résumé :
Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book ex[...]
Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking.
Features:
Gives A-Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods).
Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available.
Contains a final section with unique recipes by famous chefs.
The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world.
The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.
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Table des matières :
Introduction to Molecular Gastronomy and Its Applications
Part I Scientific Foundations
Acids in Foods and Perception of Sourness - Christian Salles
Anthocyanins in Food - Véronique Cheynier
Alcoholic Beverages: Production, Trends, Innovations - Konstantin Bellut, Kieran M. Lynch and Elke K. Arendt
Ash in the Kitchen - Marta Ghebremedhin, Christine Schreiber, Bhagyashri L. Joshi, Andreas Rieger and Thomas A. Vilgis
Baking: Laminated Bakery Product[...]
Introduction to Molecular Gastronomy and Its Applications
Part I Scientific Foundations
Acids in Foods and Perception of Sourness - Christian Salles
Anthocyanins in Food - Véronique Cheynier
Alcoholic Beverages: Production, Trends, Innovations - Konstantin Bellut, Kieran M. Lynch and Elke K. Arendt
Ash in the Kitchen - Marta Ghebremedhin, Christine Schreiber, Bhagyashri L. Joshi, Andreas Rieger and Thomas A. Vilgis
Baking: Laminated Bakery Products - Roxane Detry, Christophe Blecker and Sabine Danthine
Baking: Chemical Leaveners - Linda A. Luck
Baking: Injera – the Multi-Eyed Flat Bread - Mahelet Girma, Sumaya M. Abdullahi and Benjamin L. Stottrup
Baking: Viennoiserie – Laminated Pastry Production - James A. Griffin
Baking: How Does Starch Gelatinization Influence Texture? - Anaïs Lavoisier
Baking: Sourdough Bread - Mark Traynor and Imran Ahmad
Barbecue: The Chemistry behind Cooking on a Barbecue - Florent Allais
Bioactivity and Its Measurement - Hervé This vo Kientza
Browning: The Glycation and Maillard Reactions – Major Non-Enzymatic Browning Reactions in Food - Frédéric J. Tessier
Canning: Appert and Food Canning - Jean‑Christophe Augustin
Capillarity in Action - Hervé This vo Kientza
Champagne Tasting from a Scientific Perspective - Gérard Liger‑Belair, Clara Cilindre, Daniel Cordier, Guillaume Polidori, Fabien Beaumont and Thomas Séon
Chantillys: The Cousins of Whipped Cream - Hervé This vo Kientza
Cheese: Hot Culinary Uses of Cheese - Sébastien Roustel and John A. Hannon
Chocolate: Chocolates from around the World, Simple Physics, Complex Flavour - Bhagyashri L. Joshi, Sarah Gindra and Thomas A. Vilgis
Chocolate: Oral Processing of Chocolate – Successive Interplay of Sensory and Physicochemical Parameters - Thomas A. Vilgis
Coffee Preparation – from Roasted Beans to Beverage - Laura Febvay and Hervé This vo Kientza
Colour: Natural Pigments in Foods and Their Technical Uses - Juan Valverde
Cooking - Hervé This vo Kientza
Cooking: Culinary Precisions and Robustness of Recipes - Hervé This vo Kientza
Cryogenics in the Kitchen - Peter Barham
Dairy: Milk Gels – a Gastrophysics View - Judith Hege, Marta Ghebremedhin, Bhagyashri L. Joshi, Christine Schreiber, H.‑C. Gill and Thomas A. Vilgis
Dairy: Culinary Uses of Milk, Butter and Ice Cream - Alan L. Kelly and David S. Waldron
Dairy: Ginger Milk Curd - Martin Lersch
Dehydration - José M. Aguilera
Dispersed System Formalism - Hervé This vo Kientza
Distillation: The Behaviour of Volatile Compounds during Distillation of Hydro-Alcoholic Solutions and during Hydro-Distillation - Martine Esteban‑Decloux
Eggs: Let Us Have an Egg - Hervé This vo Kientza
Emulsions: Emulsified Systems in Food - Markus Ketomäki, Trivikram Nallamilli, Christine Schreiber and Thomas A. Vilgis
Emulsions and Foams: Ostwald Ripening and Disproportionation in Practice - Hervé This vo Kientza
Emulsions: Lecithin - Elzbieta Kozakiewicz and Daniel Cossuta
Emulsions: Emulsions and Surfactants in the Kitchen - Hervé This vo Kientza
Essential Oils - Eric Angelini and Laure Dziuba
Essential Oils: How to Safely Use Essential Oils - Eric Angelini and Laure Dziuba
Evaporation - Hervé This vo Kientza
Expansion - Hervé This vo Kientza
Fats and Oils: Physicochemical Properties of Edible Oils and Fats - Sabine Danthine
Fats and Oils: From Fat Droplets in Plant Seeds to Novel Foods - Juan C. Zambrano, Behic Mert and Thomas A. Vilgis
Fats and Oils: Oxidation of Dietary Lipids - Luc Eveleigh
Fats and Oils: Extra Virgin Olive Oil in Cooking – Molecular Keys for Traditional and Modern Mediterranean Gastronomy - Raffaele Sacchi
Fermentation: Kimchi - Weon‑Sun Shin
Fermentation: Fermenting Flavours with Yeast - Angela M. Coral Medina and John P. Morrissey
Fermentation: A Short Scientific and Culinary Overview of Kefir - Christophe Lavelle and Jean‑ Baptiste Boulé
Filtration Membranes for Food Processing and Fractionation - Marie‑ Laure Lameloise
Food Matrices and the Matrix Effect in the Kitchen - José M. Aguilera and Hervé This vo Kientza
Food Pairing: Is It Really about Science? - Hervé This vo Kientza and Christophe Lavelle
Freeze- Drying - Yrjö H. Roos
Foams: Pickering Edible Oil Foam – Toward New Food Products - Anne‑Laure Fameau
Frying - Franco Pedreschi
Gastrophysics: A New Scientific Approach to Eating - Charles Spence
Gels - Hervé This vo Kientza
Heat Transfer in Culinary Sciences - Denis Flick
Hydrocolloid Usages as Gelling and Emulsifying Agents for Culinary and Industrial Applications - Rachel Edwards‑Stuart and Reine Barbar
Imaging Foodstuffs and Products of Culinary Transformations - Mathias Porsmose Clausen, Morten Christensen and Ole G. Mouritsen
Meat: Meat Tenderness and the Impact of Cooking - Jean‑ François Hocquette and Alain Kondjoyan
Meat: Heat Transfer in Meat - Douglas Baldwin
Meat: Reduction of Nitrate and Nitrite Salts in Meat Products – What Are the Consequences and Possible Solutions? - Régine Talon and Sabine Leroy
Microwave Heating and Modern Cuisine - Alan L. Kelly and Hervé This vo Kientza
Mineral Ions and Cooking - Christian Salles
Osmosis in the Kitchen - Hervé This vo Kientza
Pasta: Durum Wheat Proteins – a Key Macronutrient for Pasta Qualities - Coline Martin, Marie‑Hélène Morel and Bernard Cuq
Pasteurization in the Kitchen - Gabriela Precup and Dan‑Cristian Vodnar
Plating: The Science of Plating - Charles Spence
Proteins and Proteases - Linda A. Luck and Alan L. Kelly
Puddings: The Secret of the Rice Pudding - Martin Lersch
Roasting - Laura Febvay and Hervé This vo Kientza
Salt: When Should Salt Be Added to Meat Being Grilled? - Hervé This vo Kientza, Marie‑Paule Pardo and Rolande Ollitrault
Sauces - Hervé This vo Kientza
Sauces: Hollandaise Sauce - Guro Helgesdotter Rognså
Sauces and Purées: The Underside of Applesauce - Cassandre Leverrier
Seaweeds: Phycogastronomy – the Culinary Science of Seaweeds - Ole G. Mouritsen
Size Reduction - José M. Aguilera
Smoked Foods - Jane K. Parker and Alice Pontin
Sous Vide Cooking - Douglas Baldwin
Spherification - Linda A. Luck
Squid: Gastrophysics of Squid – from Gastronomy to Science and Back Again - Ole G. Mouritsen, Charlotte Vinther Schmidt, Peter Lionet Faxholm and Mathias Porsmose Clausen
Sugars: Soft Caramel and Sucre à la Crème – an Undergraduate Experiment about Sugar Crystallization- Irem Altan, Patrick Charbonneau and Justine de Valicourt
Sugars: Sugar (and Its Substitutes) in Pastries - Anne Cazor and Ramon Morató
Sugars: Erythritol– Sucrose Mixtures out of Equilibrium – Exciting Thermodynamics in the Mouth - Hannah M. Hartge, Birgitta I. Zielbauer and Thomas A. Vilgis
Sugars: Intramolecular Dehydration of Hexoses - Marie‑Charlotte Belhomme, Stéphanie Castex and Arnaud Haudrechy
Taste and Sound - Bruno A. Mesz
Temporal Domination of Sensation: When Building Dishes, Let’s Take Temporality into Account - Pascal Schlich
Texture: The Physics of Mouthfeel – Spreadable Food and Inulin Particle Gels - Thomas A. Vilgis
Texture: How Texture Makes Flavour - Ole G. Mouritsen
Texture: Tsukemono – the Art and Science of Preparing Crunchy Vegetables - Ole G. Mouritsen
Thickeners: Cellulose and Its Derivatives - Rachel Edwards‑Stuart
3D Printing of Food - Megan M. Ross, Róisín M. Burke and Alan L. Kelly
Umami: The Molecular Science of Umami Synergy - Ole G. Mouritsen
Part II Educational Practices
The Right Words for Improving Communication in Food Science, Food Technology, and between Food Science and Technology and a Broader Audience - Hervé This vo Kientza
Experimental Flavour Workshops - Hervé This vo Kientza
Teaching Argumentation and Inquiry through Culinary Claims - Erik Fooladi
Cooking and Science Workshops: The “Soft of the World”, Gelling Agents - Pere Castells
Culinary Sciences for the Enhancement of the Public Understanding of Science - Ole G. Mouritsen
“Science and Cooking Activities” for Secondary School Students - Marie-Claude Feore, Laure Fort, Marie‑ Blanche Mauhourat and Hervé This vo Kientza
How to Reduce Oil in French Fries: A Student Experiment - Hervé This vo Kientza
An Educational Satellite Project around the Scientific Elucidation of Culinary Precisions in Lebanon and in the Middle East - Reine Barbar, Jean‑Marie Malbec, Christophe Lavelle and Hervé This vo Kientza
Bon Appétit, Marie Curie! A Stanford University Introductory Science of Cooking Course - Markus W. Covert and Imanol Arrieta‑ Ibarra
Molecular Gastronomy in Science Education and Science Communication at the National University of Singapore - Linda Sellou and Lau Shi Yun
Molecular Gastronomy: A Universal Portal to the Molecular Sciences - Patricia B. O’Hara
Heat Transfer in the Kitchen – Exercises - Manuel Combes
Ionic Diffusion in Spherified Calcium Alginate Gels: A Laboratory Experiment - Lorenzo Soprani, Lara Querciagrossa, Silvia Cristofaro, Luca Muccioli, Silvia Orlandi, Elena Strocchi, Alberto Arcioni and Roberto Berardi
Simple Calculations Based on Cooking - Hervé This vo Kientza
Teaching and Cooking with Culinary Teachers - Christophe Lavelle
The Monthly INRAE-AgroParisTech Seminars on Molecular Gastronomy - Hervé This vo Kientza
Part III Culinary Applications
New Greek Cuisine - Georgianna Hiliadaki and Nikos Roussos
3D Printed Note by Note Recipe: Soya Lobster Prototype - Róisín M. Burke
Cooking (with) Olive Oil - Christophe Lavelle
Cooking for the Elderly - Christophe Lavelle
Culinary Constructivism and Note by Note Cooking - Pierre Gagnaire
Decantation - Hervé This vo Kientza
Note by Note Recipes for a Press Conference and Tasting Organized at ITHQ, 2012 - Erik Ayala‑Bribiesca and Ismael Osorio
Using Liquid Nitrogen to Prepare Ice Creams in the Restaurant - Christophe Lavelle and Hervé This vo Kientza with chefs André Daguin, Noël Gutrin and Philippe Labbé
A Note by Note Traditional Chinese Dinner Created and Served in Singapore - Kelly Lee, Aaron Goh, Tony Choo, Nicolas Vergnole, Gn Ying Wei and Tais Berenstein
Greek Diracs - Makis Kalossakas and Nicolas Nikolakopoulos
An Eclipse Dish - Hervé This vo Kientza
Modern Swiss Cooking - Denis Martin
How Do Eggs Coagulate? - Hervé This vo Kientza
Vegetable Salad - Jean Chauvel
Filtration - Hervé This vo Kientza
Waiter! There Is Garlic in My Meringue! - César Vega
Lobster and Juniper - David Toutain
Molecular Cooking - Róisín M. Burke and Pauline Danaher
Note by Note Cooking and Note by Note Cuisine - Hervé This vo Kientza and Róisín M. Burke
Spherification- Sasa Hasic
The Raspberry Pear Viennoiserie - James A. Griffin
Molecular Mixology: Welcome Coffee, a Cocktail with Ten Layers - Hervé This vo Kientza and Pierre Gagnaire
Cube of “Chicken- Carrot” with Chips of “Basil- Lemon” - Pasquale Altomonte and Dao Nguyen
Some of the Easiest Note by Note Recipes Served at Senses Restaurant - Andrea Camastra
The Forest Floor - Sophie Dalton
A Note by Note Macaron - Julien Binz
Note by Note Cooking - Michael Pontif
Note by Note Sushis - Guillaume Siegler
Slowly Cooked Lamb Neck with Fermented Flour Pancakes, Sunchoke Puree and Beer Glaze - Alex Tsionitis
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