Handbook of Molecular Gastronomy

Scientific Foundations, Educational Practices, and Culinary Applications

Róisín Burke, Alan Kelly, Christophe Lavelle, Hervé This vo Kientza (Herausgeber)

Buch | Hardcover

868 Seiten

2021
Crc Press Inc (Verlag)
978-1-4665-9478-4 (ISBN)

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Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking.

Features:

Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods).

Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available.

Contains a final section with unique recipes by famous chefs.

The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world.

The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.

Christophe Lavelle, Herve This, Alan L. Kelly, Roisin Burke

Introduction

Part I Scientific Foundations

Acids in Foods and Perception of Sourness

Anthocyanins in Food

Alcoholic Beverages: Production, Trends, Innovations

Ash in the Kitchen

Baking: Laminated Bakery Products

Baking: Chemical Leaveners

Baking: Injera – the Multi- Eyed Flat Bread

Baking: Viennoiserie – Laminated Pastry Production

Baking: How Does Starch Gelatinization Influence Texture?

Baking: Sourdough Bread

Barbecue: The Chemistry behind Cooking on a Barbecue

Bioactivity and Its Measurement

Browning: The Glycation and Maillard Reactions – Major Non- Enzymatic Browning Reactions in Food

Canning: Appert and Food Canning

Capillarity in Action

Champagne Tasting from a Scientific Perspective

Chantillys: The Cousins of Whipped Cream

Cheese: Hot Culinary Uses of Cheese

Chocolate: Chocolates from around the World, Simple Physics, Complex Flavour

Chocolate: Oral Processing of Chocolate – Successive Interplay of Sensory and Physicochemical Parameters

Coffee Preparation – from Roasted Beans to Beverage

Colour: Natural Pigments in Foods and Their Technical Uses

Cooking

Cooking: Culinary Precisions and Robustness of Recipes

Cryogenics in the Kitchen

Dairy: Milk Gels – a Gastrophysics View

Dairy: Culinary Uses of Milk, Butter and Ice Cream

Dairy: Ginger Milk Curd

Dehydration

Dispersed System Formalism

Distillation: The Behaviour of Volatile Compounds during Distillation of Hydro- Alcoholic Solutions and during Hydro- DistillationEggs: Let Us Have an Egg

Emulsions: Emulsified Systems in Food

Emulsions and Foams: Ostwald Ripening and Disproportionation in Practice

Emulsions: Lecithin

Emulsions: Emulsions and Surfactants in the Kitchen

Essential Oils

Essential Oils: How to Safely Use Essential Oils

Evaporation

Expansion

Fats and Oils: Physicochemical Properties of Edible Oils and Fats

Fats and Oils: From Fat Droplets in Plant Seeds to Novel Foods

Fats and Oils: Oxidation of Dietary Lipids

Fats and Oils: Extra Virgin Olive Oil in Cooking – Molecular Keys for Traditional and Modern Mediterranean Gastronomy

Fermentation: Kimchi

Fermentation: Fermenting Flavours with Yeast

Fermentation: A Short Scientific and Culinary Overview of Kefir

Filtration Membranes for Food Processing and Fractionation

Food Matrices and Matrix Effect in the Kitchen

Food Pairing: Is It Really about Science?

Freeze- Drying

Foams: Pickering Edible Oil Foam – Toward New Food Products

Frying

Gastrophysics: A New Scientific Approach to Eating

Gels

Heat Transfer in Culinary Sciences

Hydrocolloid Usages as Gelling and Emulsifying Agents for Culinary and Industrial Applications

Imaging Foodstuffs and Products of Culinary Transformations

Meat: Meat Tenderness and the Impact of Cooking

Meat: Heat Transfer in Meat

Meat: Reduction of Nitrate and Nitrite Salts in Meat Products – What Are the Consequences and Possible Solutions?

Microwave Heating and Modern Cuisine

Mineral Ions and Cooking

Osmosis in the Kitchen

Pasta: Durum Wheat Proteins – a Key Macronutrient for Pasta Qualities

Pasteurization in the Kitchen

Plating: The Science of Plating

Proteins and Proteases

Puddings: The Secret of the Rice Pudding

Roasting

Salt: When Should Salt Be Added to Meat Being Grilled?

Sauces

Sauces: Hollandaise Sauce

Sauces and Purées: The Underside of Applesauce

Seaweeds: Phycogastronomy – the Culinary Science of Seaweeds

Size Reduction

Smoked Foods

Sous Vide Cooking

Spherification

Squid: Gastrophysics of Squid – from Gastronomy to Science and back again

Sugars: Soft Caramel and Sucre à la Crème – an Undergraduate Experiment about Sugar Crystallization

Sugars: Sugar (and Its Substitutes) in Pastries

Sugars: Erythritol– Sucrose Mixtures out of Equilibrium – Exciting Thermodynamics in the Mouth

Sugars: Intramolecular Dehydration of Hexoses

Taste and Sound

Temporal Domination of Sensation: When Building Dishes, Let’s Take Temporality into Account

Texture: The Physics of Mouthfeel – Spreadable Food and Inulin Particle Gels

Texture: How Texture Makes Flavour

Texture: Tsukemono – the Art and Science of Preparing Crunchy Vegetables

Thickeners: Cellulose and Its Derivatives

3D Printing of Food

Umami: The Molecular Science of Umami Synergy

Part II Educational Practices

The Right Words for Improving Communication in Food Science, Food Technology, and between Food Science and Technology and a Broader Audience

Experimental Flavour Workshops

Teaching Argumentation and Inquiry through Culinary Claims

Cooking and Science Workshops: The "Soft of the World", Gelling Agents

Culinary Sciences for the Enhancement of the Public Understanding of Science

"Science and Cooking Activities" for Secondary School Students

How to Reduce Oil in French Fries: A Student Experiment

An Educational Satellite Project around the Scientific Elucidation of Culinary Precisions in Lebanon and in the Middle East

Bon Appétit, Marie Curie! A Stanford University Introductory Science of Cooking Course

Molecular Gastronomy in Science Education and Science Communication at the National University of Singapore

Molecular Gastronomy: A Universal Portal to the Molecular Sciences

Heat Transfer in the Kitchen – Exercises

Ionic Diffusion in Spherified Calcium Alginate Gels: A Laboratory Experiment

Simple Calculations Based on Cooking

Teaching and Cooking with Culinary Teachers

The Monthly INRAE- AgroParisTech Seminars on Molecular Gastronomy

Part III Culinary Applications

New Greek Cuisine

3D Printed Note by Note Recipe: Soya Lobster Prototype

Cooking (with) Olive Oil

Cooking for the Elderly

Culinary Constructivism and Note by Note Cooking

Decantation

Note by Note Recipes for a Press Conference and Tasting Organized at ITHQ, 2012

Using Liquid Nitrogen to Prepare Ice Creams in the Restaurant

A Note by Note Traditional Chinese Dinner Created and Served in Singapore

Greek Diracs

An Eclipse Dish

Modern Swiss Cooking

How Do Eggs Coagulate?

Vegetable Salad

Filtration

Waiter! There Is Garlic in My Meringue!

Lobster and Juniper

Molecular Cooking

Note by Note Cooking and Note by Note Cuisine

Spherification

The Raspberry Pear Viennoiserie

Molecular Mixology: Welcome Coffee, a Cocktail with Ten Layers

Cube of "Chicken- Carrot" with Chips of "Basil- Lemon"

Some of the Easiest Note by Note Recipes Served at Senses Restaurant

The Forest Floor

A Note by Note Macaron

Note by Note Cooking

Note by Note Sushis

Slowly Cooked Lamb Neck with Fermented Flour Pancakes, Sunchoke Puree and Beer Glaze

Erscheinungsdatum	10.06.2021
Zusatzinfo	71 Tables, black and white; 577 Halftones, color; 577 Illustrations, color
Verlagsort	Bosa Roca
Sprache	englisch
Maße	210 x 280 mm
Gewicht	1810 g
Themenwelt	Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
	Naturwissenschaften ► Biologie
	Naturwissenschaften ► Physik / Astronomie ► Angewandte Physik
ISBN-10	1-4665-9478-0 / 1466594780
ISBN-13	978-1-4665-9478-4 / 9781466594784
Zustand	Neuware