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4. Gathering details
The collection of culinary precisions in French-language works began on March 24, 1980 . The corpus collected is still being analyzed, but we can already distinguish several categories: sentences, sayings, adages, maxims, proverbs, tips, tricks, quantities (or proportions), practical indications, directions for use, explanations, on-dit, precepts, aphorisms, procedures, tricks of the trade...
In more detail, we analyze whether the details relate to ingredients (PRI) or operations (PRO). The analysis then reveals finer categories, represented in the table 1 .
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Bibliography
Websites
THIS Hervé, The works of Hervé This: https://sites.google.com/site/travauxdehervethis/
Molecular gastronomy" blog: http://gastronomie-moleculaire.blogspot.fr/
Vive la connaissance" blog:...
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Organizations – Federations – Associations (non-exhaustive list)
International center – for molecular gastronomy: http://www.agroparistech.fr/-Centre-international-de-.html
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Monthly molecular gastronomy seminars: every 3rd Monday...
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