Skip to main content
×
Home

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

  • Hervé This (a1)
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

    • Send article to Kindle

      To send this article to your Kindle, first ensure no-reply@cambridge.org is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about sending to your Kindle.

      Note you can select to send to either the @free.kindle.com or @kindle.com variations. ‘@free.kindle.com’ emails are free but can only be sent to your device when it is connected to wi-fi. ‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

      Find out more about the Kindle Personal Document Service.

      Modelling dishes and exploring culinary ‘precisions’: the two issues of molecular gastronomy
      Available formats
      ×
      Send article to Dropbox

      To send this article to your Dropbox account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your Dropbox account. Find out more about sending content to Dropbox.

      Modelling dishes and exploring culinary ‘precisions’: the two issues of molecular gastronomy
      Available formats
      ×
      Send article to Google Drive

      To send this article to your Google Drive account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your Google Drive account. Find out more about sending content to Google Drive.

      Modelling dishes and exploring culinary ‘precisions’: the two issues of molecular gastronomy
      Available formats
      ×
Copyright
Corresponding author
*Corresponding author: Dr Hervé This, fax +33 1 44 27 13 56, email herve.this@college-de-france.fr
References
Hide All
Académie des gastronomes Académie culinaire de France (1991) L'art des sauces. Paris: J. T. Lanore.
Anonymous (1905) Anonymous le livre de cuisine de Tante Colette. Paris: François Tedesco.
Atkins PW (1998) Physical Chemistry. New York: Freeman and Co.
Belitz HD & Grosch W (1999) Food Chemistry, Heidelberg: Springer Verlag.
Bernardi M, Viart M, Fouret M & Délan M (1853) Le cuisinier national de la ville et de la campagne (ex Cuisinier royal). augmenté de 200 articles nouveaux, p. 49. Paris: Gustave Barbu.
Blanc R, Kurti N & This H (1994) Blanc Mange. London: BBC Books.
Bloch O & Von Wartburg W (1975) Dictionnaire étymologique de la langue française, p.221. Paris: Presses universitaires de France.
Carême MA (1847) L'Art de la Grande Cuisine française t3, p.481. Paris: Kerangue et Pollies.
Cotterill OJ (1973) Egg Science and Technology. [Stadelman WJ and Cotterill OJ, editors]. Westport, CT: AVI Publishing.
Creighton TE (1983) Proteins. New York: WC Freeman and Co.
Darenne E & Duval E (1974) Traité de pâtisserie moderne, 5860. Paris: Flammarion.
De Gennes PG (1997) Soft interfaces The 1994 Dirac Memorial Lecture, Cambridge: Cambridge University Press.
De Gennes PG (1999) La matière molle La juste argile. [Daoud M and Williams C, editors]. Paris: EDP Sciences.
De Gennes PG, Brochard-Wyart F & Quéré D (2002) Gouttes, bulles, perles et ondes, pp.0. Paris: Belin.
Dickinson E (1994) Emulsions stability Food Hydrocolloids, Structure, Properties and Functions. [Nishinari K and Doi E, editors]. New York: Plenum Press.
Djabourov M (1988) Architecture of gelatine gels.. Contemp Phys 29 273297.
Everett DH (1988) Basic Principles in Colloid Science. London: Royal Society of Chemistry.
Galileo Galilei (1623) L'essayeur Galilée ou l'avenir de la science. pp.133134. [Fritsch W, editors]. Paris: Seghers.
Gauthier-Jacques A, Bortlik K & Han H (2001) Improved method to track chlorophyll degradation. J Agric Food Chem 49 11171122
Gouffé J (1867)(new edition 1988) Le livre de cuisine. Paris: Henri Veyrier.
Goupy P, Amiot MJ & Aubert S et al. (1995) Apple phenolic compounds and enzymatic oxidation in model solutions by apple polyphenoloxidases Polyphenols 94, 183184. Paris: Inra editions.
Gringoire L & Saulnier T (1901) Répertoire général de cuisine. Paris: Flammarion.
Grotte M, Duprat F & Loonis D et al. (2000) Aspects des meutrissures des pommes.. Science des aliments 20 575590.
Hiemnez PC (1986) Principles of Colloid and Surface Chemistry. New York: Marcel Dekker Inc.
Hunter RJ (1986) Foundations of Colloid Science. Oxford: Oxford University Press.
Largeault J (1988) Principes classiques d'interprétation de la nature 28 Paris Librairie philosophique Vrin/Institut interdisciplinaire d'études épistémologiques
(1988) Larousse Gastronomique Paris Larousse
Lavoisier AL (1782) Considérations générales sur la dissolution des métaux dans les acides, Mémoires de l'Académie des sciences Oeuvres complètes 509527
Lehn JM (1995) La chimie supramoléculaire. Weinheim: VCH.
Lopez C, Bourgaux C & Lesieur P, et al. (2002)Crystalline structures formed in cream and anhydrous milk fat at 4°C Lait 82, pp.317335
Lyklema J (1991) Fundamentals of Interface and Colloid Science. London: Academic Press.
Poincaré H (1900) La valeur de la science. Paris: Flammarion.
Saint Ange M (1925) La bonne cuisine de Madame Saint Ange Rappelons que, pour la manipulation des fruits rouges, l'emploi de tout ustensile étamé doit être écarté, pp.954. Paris: Larousse.
Simmen B & Hladik CM (1998) Sweet and bitter taste discrimination in primates: scaling effects across species.. Folia Primatol 69, 251257.
Sztehlo A (1994) Investigation of the structure of ice cream by light microscopy.. Eur Microsc Anal 5, 2731.
This H (1994) La cuisson: usages, tradition et science La cuisson des aliments 7e rencontres scientifiques et technologiques des industries alimentaires, Agoral 94 13 – 21.
This H (1995a)La gastronomie moléculaire et physique University Paris VI PhD Thesis.
This H (1995b) La gastronomie moléculaire. L'Actualité chimique 6, 4246.
This H (1996a) Can a cooked egg white be ‘uncooked’?. The Chemical Intelligencer 10, 88.
This H (1996b) Le chocolat Chantilly. Pour la Science 230, 20.
This H (1999) L'oeuf de 100 ans. Pour la Science 264, 8.
This H (2002) Molecular gastronomy. Angew Chem Int Ed Engl 41, 8388.
This H (2003) La gastronomie moléculaire. Science des aliments 23, 187198.
This H & Conticini C (1998) Toques à la loupe France 5 (formerly la Cinquième programme)
This H & & Gagnaire P (2003) http://www.pierre-gagnaire.com.
This H & Kurti N (1994) Physics and chemistry in the kitchen. Sci Am 270, 4450.
Vadehra DV & Nath KR (1973) Eggs as a source of protein. CRC Crit Rev Food Sci Technol 4, 193309.
Recommend this journal

Email your librarian or administrator to recommend adding this journal to your organisation's collection.

British Journal of Nutrition
  • ISSN: 0007-1145
  • EISSN: 1475-2662
  • URL: /core/journals/british-journal-of-nutrition
Please enter your name
Please enter a valid email address
Who would you like to send this to? *
×

Keywords:

Metrics

Altmetric attention score

Full text views

Total number of HTML views: 9
Total number of PDF views: 434 *
Loading metrics...

Abstract views

Total abstract views: 673 *
Loading metrics...

* Views captured on Cambridge Core between September 2016 - 24th November 2017. This data will be updated every 24 hours.