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3. Cuisine note à note
In all of the above, proposed innovations were confined to the use of conventional food ingredients. Even if the use of gelling agents little used in Western countries has been proposed for "molecular cuisine" (various gelling agents or thickeners from the list of additives) , these products do not represent a real break with classic cuisine, especially since, for many of these gelling agents, culinary uses exist in Asian countries, for example.
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On the other hand, note-to-note cooking is a form of cuisine that breaks completely with previous forms of cooking, just as electroacoustic music broke with instrumental music. The analogy is not accidental: the idea is no longer to...
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Cuisine note à note
Conclusion
Bibliography
- DIEUDONNÉ (J.) - Pour l'honneur de l'esprit humain : les mathématiques aujourd'hui, Hachette, Paris (1987).
- - https://www.agroparistech.fr/IMG/pdf/ GOUT__fiches_corrigees_.pdf...
Websites
Works by Hervé THIS https://sites.google.com/site/travauxdehervethis/
Molecular gastronomy" blog http://gastronomie-moleculaire.blogspot.fr/
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Annual molecular gastronomy courses http://www.agroparistech.fr/Cours-de-gastronomie-moleculaire.html
Discussions at the International Center for Molecular Gastronomy :
International Workshops on Molecular Gastronomy N. Kurti
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International Center for Molecular Gastronomy http://www.agroparistech.fr/-Centre-international-de-.html
Documentation – Training – Seminars (non-exhaustive list)
Monthly molecular gastronomy seminars: every 3rd Monday...
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