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

Published online by Cambridge University Press:  08 March 2007

Hervé This
Hervé This*
Affiliation:
INRA Group of Molecular Gastronomy, Laboratory for Chemistry of Molecular Interactions, Collège de France, 11 place Marcellin Berthelot, 75 005, Paris, France
*
*Corresponding author: Dr Hervé This, fax +33 1 44 27 13 56, email herve.this@college-de-france.fr
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Abstract

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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

Keywords

Soft matterColloidsDisperse systemFormalismFoodCooking
Type
Research Article
Information
British Journal of Nutrition , Volume 93 , Issue S1 , April 2005 , pp. S139 - S146
Copyright
Copyright © The Nutrition Society 2005

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