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

  • Hervé This (a1)
  • DOI: http://dx.doi.org/10.1079/BJN20041352
  • Published online: 01 March 2007
Abstract

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

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Corresponding author
*Corresponding author: Dr Hervé This, fax +33 1 44 27 13 56, email herve.this@college-de-france.fr
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This list contains references from the content that can be linked to their source. For a full set of references and notes please see the PDF or HTML where available.

HD Belitz & W Grosch (1999) Food Chemistry, Heidelberg: Springer Verlag.

PG De Gennes (1997) Soft interfaces The 1994 Dirac Memorial Lecture, Cambridge: Cambridge University Press.

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DH Everett (1988) Basic Principles in Colloid Science. London: Royal Society of Chemistry.

A Gauthier-Jacques , K Bortlik & H Han (2001) Improved method to track chlorophyll degradation. J Agric Food Chem 49 11171122

M Grotte , F Duprat & D Loonis (2000) Aspects des meutrissures des pommes.. Science des aliments 20 575590.

JM Lehn (1995) La chimie supramoléculaire. Weinheim: VCH.

J Lyklema (1991) Fundamentals of Interface and Colloid Science. London: Academic Press.

B Simmen & CM Hladik (1998) Sweet and bitter taste discrimination in primates: scaling effects across species.. Folia Primatol 69, 251257.

H This (2002) Molecular gastronomy. Angew Chem Int Ed Engl 41, 8388.

H This (2003) La gastronomie moléculaire. Science des aliments 23, 187198.

DV Vadehra & KR Nath (1973) Eggs as a source of protein. CRC Crit Rev Food Sci Technol 4, 193309.

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British Journal of Nutrition
  • ISSN: 0007-1145
  • EISSN: 1475-2662
  • URL: /core/journals/british-journal-of-nutrition
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