The Resource Note-by-note cooking : the future of food, Hervé This ; translated by M. B. DeBevoise ; jacket design, book design, composition by Vin Dang

Note-by-note cooking : the future of food, Hervé This ; translated by M. B. DeBevoise ; jacket design, book design, composition by Vin Dang

Label
Note-by-note cooking : the future of food
Title
Note-by-note cooking
Title remainder
the future of food
Statement of responsibility
Hervé This ; translated by M. B. DeBevoise ; jacket design, book design, composition by Vin Dang
Creator
Contributor
Author
Book designer
Bookjacket designer
Translator
Subject
Genre
Language
  • eng
  • eng
Member of
Cataloging source
MiAaPQ
http://library.link/vocab/creatorName
This, Hervé
Dewey number
641.308
Illustrations
  • illustrations
  • photographs
Index
index present
Language note
English
LC call number
TX553.A3
LC item number
.T4613 2014
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • DeBevoise, M. B.
  • Dang, Vin
Series statement
Arts and Traditions of the Table: Perspectives on Culinary History
http://library.link/vocab/subjectName
  • Food additives
  • Artificial foods
Label
Note-by-note cooking : the future of food, Hervé This ; translated by M. B. DeBevoise ; jacket design, book design, composition by Vin Dang
Instantiates
Publication
Copyright
Note
Description based upon print version of record
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
Contents
  • Table of Contents; A Note on the Translation; List of Tables, Figures, and Color Plates; Introduction: Why the Need for Note-by-Note Cooking Should Be Obvious; 1. Shape; Polyhedrons; Nonpolyhedral Solids; The Fable of the Man with the Golden Brain; 2. Consistency; A Woeful Misunderstanding; The Relation Between Consistency and Flavor; Not Everything Has to Be Soft; Thinking in Physical Terms; Additives; Contrasting Consistencies; 3. Taste; Color Plates; Misdirection and Misperception; The Impossible Description of Unknown Tastes; Sapid Compounds; Mineral Salts; Organic and Mineral Acids
  • Amino Acids and Their DerivativesSugars; Alcohols and Polyols; Intense Sweeteners; Flavoring Agents; Bitterants; Matrix Effects; A New Basic Taste; 4. Odor; Manipulating Odorant Compounds; Methods of Extraction and Processing; Natural, Same as Natural, Artificial; Volatility, Threshold Perception, Toxic Risk; A Lexicon of Basic Culinary Odors; Odorant Compounds; On the Properties of Odorigenic Extracts and Compositions; Trigeminal Sensations; 5. Color; The Eye Precedes the Palate; Legally Approved Coloring Agents; Natural Versus Artificial Redux; 6. Artistic Choice and Culinary Nomenclature
  • Substance and FormThe Construction of Flavors; Naming Dishes; The First Generation of Note-by-Note Menus; 7. Nutrition, Toxicology, Market Dynamics, Public Interest; The Mixed Blessings of Abundance; A World of Plenty, Filled with Danger; Selection and Supply of Compounds; Political Considerations; Appendix: A Few Recipes; Index
Dimensions
unknown
Extent
1 online resource (287 p.)
Form of item
online
Isbn
9780231538237
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)3710000000250000
  • (EBL)1801716
  • (OCoLC)892040791
  • (SSID)ssj0001350448
  • (PQKBManifestationID)11754267
  • (PQKBTitleCode)TC0001350448
  • (PQKBWorkID)11294159
  • (PQKB)10519512
  • (StDuBDS)EDZ0001076025
  • (MiAaPQ)EBC1801716
  • (EXLCZ)993710000000250000
Label
Note-by-note cooking : the future of food, Hervé This ; translated by M. B. DeBevoise ; jacket design, book design, composition by Vin Dang
Publication
Copyright
Note
Description based upon print version of record
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
Contents
  • Table of Contents; A Note on the Translation; List of Tables, Figures, and Color Plates; Introduction: Why the Need for Note-by-Note Cooking Should Be Obvious; 1. Shape; Polyhedrons; Nonpolyhedral Solids; The Fable of the Man with the Golden Brain; 2. Consistency; A Woeful Misunderstanding; The Relation Between Consistency and Flavor; Not Everything Has to Be Soft; Thinking in Physical Terms; Additives; Contrasting Consistencies; 3. Taste; Color Plates; Misdirection and Misperception; The Impossible Description of Unknown Tastes; Sapid Compounds; Mineral Salts; Organic and Mineral Acids
  • Amino Acids and Their DerivativesSugars; Alcohols and Polyols; Intense Sweeteners; Flavoring Agents; Bitterants; Matrix Effects; A New Basic Taste; 4. Odor; Manipulating Odorant Compounds; Methods of Extraction and Processing; Natural, Same as Natural, Artificial; Volatility, Threshold Perception, Toxic Risk; A Lexicon of Basic Culinary Odors; Odorant Compounds; On the Properties of Odorigenic Extracts and Compositions; Trigeminal Sensations; 5. Color; The Eye Precedes the Palate; Legally Approved Coloring Agents; Natural Versus Artificial Redux; 6. Artistic Choice and Culinary Nomenclature
  • Substance and FormThe Construction of Flavors; Naming Dishes; The First Generation of Note-by-Note Menus; 7. Nutrition, Toxicology, Market Dynamics, Public Interest; The Mixed Blessings of Abundance; A World of Plenty, Filled with Danger; Selection and Supply of Compounds; Political Considerations; Appendix: A Few Recipes; Index
Dimensions
unknown
Extent
1 online resource (287 p.)
Form of item
online
Isbn
9780231538237
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)3710000000250000
  • (EBL)1801716
  • (OCoLC)892040791
  • (SSID)ssj0001350448
  • (PQKBManifestationID)11754267
  • (PQKBTitleCode)TC0001350448
  • (PQKBWorkID)11294159
  • (PQKB)10519512
  • (StDuBDS)EDZ0001076025
  • (MiAaPQ)EBC1801716
  • (EXLCZ)993710000000250000

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