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Modelling dishes and exploring culinary ‘precisions’: the two issues of molecular gastronomy

Published online by Cambridge University Press:  08 March 2007

Hervé This
Hervé This*
Affiliation:
INRA Group of Molecular Gastronomy, Laboratory for Chemistry of Molecular Interactions, Collège de France, 11 place Marcellin Berthelot, 75 005, Paris, France
*
*Corresponding author: Dr Hervé This, fax +33 1 44 27 13 56, email herve.this@college-de-france.fr
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Abstract

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The scientific strategy of molecular gastronomy includes modelling ‘culinary definitions’ and experimental explorations of ‘culinary precisions’. A formalism that describes complex dispersed systems leads to a physical classification of classical sauces, as well as to the invention of an infinite number of new dishes

Keywords

Soft matterColloidsDisperse systemFormalismFoodCooking

Information

Type
Research Article
Information
British Journal of Nutrition , Volume 93 , Issue S1 , April 2005 , pp. S139 - S146
Copyright
Copyright © The Nutrition Society 2005

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