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      Handbook of Molecular Gastronomy
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      Book

      Handbook of Molecular Gastronomy

      DOI link for Handbook of Molecular Gastronomy

      Handbook of Molecular Gastronomy book

      Scientific Foundations, Educational Practices, and Culinary Applications

      Handbook of Molecular Gastronomy

      DOI link for Handbook of Molecular Gastronomy

      Handbook of Molecular Gastronomy book

      Scientific Foundations, Educational Practices, and Culinary Applications
      Edited ByRóisín M. Burke, Alan L. Kelly, Christophe Lavelle, Hervé This vo Kientza
      Edition 1st Edition
      First Published 2021
      eBook Published 9 June 2021
      Pub. Location New York
      Imprint CRC Press
      DOI https://doi.org/10.1201/9780429168703
      Pages 894
      eBook ISBN 9780429168703
      Subjects Bioscience, Physical Sciences
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      Get Citation

      Burke, R.M., Kelly, A.L., Lavelle, C., & Kientza, H.T.V. (Eds.). (2021). Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications (1st ed.). CRC Press. https://doi.org/10.1201/9780429168703

      ABSTRACT

      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.

      TABLE OF CONTENTS

      chapter |3 pages

      Introduction to Molecular Gastronomy and Its Applications

      ByHervé This vo Kientza, Christophe Lavelle, Róisín Burke, Alan Kelly

      part Part I|619 pages

      Scientific Foundations

      chapter |6 pages

      Acids in Foods and Perception of Sourness

      ByChristian Salles

      chapter |5 pages

      Anthocyanins in Food

      ByVéronique Cheynier

      chapter |6 pages

      Alcoholic Beverages: Production, Trends, Innovations

      ByKonstantin Bellut, Kieran M. Lynch, Elke K. Arendt

      chapter |10 pages

      Ash in the Kitchen

      ByMarta Ghebremedhin, Christine Schreiber, Bhagyashri L. Joshi, Andreas Rieger, Thomas A. Vilgis

      chapter |5 pages

      Baking: Laminated Bakery Products

      ByRoxane Detry, Christophe Blecker, Sabine Danthine

      chapter |2 pages

      Baking: Chemical Leaveners

      ByLinda A. Luck

      chapter |4 pages

      Baking: Injera – the Multi-Eyed Flat Bread

      ByMahelet Girma, Sumaya M. Abdullahi, Benjamin L. Stottrup

      chapter |5 pages

      Baking: Viennoiserie – Laminated Pastry Production

      ByJames A. Griffin

      chapter |4 pages

      Baking: How Does Starch Gelatinization Influence Texture?

      ByAnaïs Lavoisier

      chapter |5 pages

      Baking: Sourdough Bread

      ByMark Traynor, Imran Ahmad

      chapter |8 pages

      Barbecue: The Chemistry behind Cooking on a Barbecue

      ByFlorent Allais

      chapter |10 pages

      Bioactivity and Its Measurement

      ByHervé This vo Kientza

      chapter |6 pages

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

      ByFrédéric J. Tessier

      chapter |3 pages

      Canning: Appert and Food Canning

      ByJean-Christophe Augustin

      chapter |5 pages

      Capillarity in Action

      ByHervé This vo Kientza

      chapter |7 pages

      Champagne Tasting from a Scientific Perspective

      ByGérard Liger-Belair, Clara Cilindre, Daniel Cordier, Guillaume Polidori, Fabien Beaumont, Thomas Séon

      chapter |2 pages

      Chantillys: The Cousins of Whipped Cream

      ByHervé This vo Kientza

      chapter |14 pages

      Cheese: Hot Culinary Uses of Cheese

      BySébastien Roustel, John A. Hannon

      chapter |9 pages

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

      ByBhagyashri L. Joshi, Sarah Gindra, Thomas A. Vilgis

      chapter |9 pages

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

      ByThomas A. Vilgis

      chapter |12 pages

      Coffee Preparation – from Roasted Beans to Beverage

      ByLaura Febvay, Hervé This vo Kientza

      chapter |6 pages

      Colour: Natural Pigments in Foods and Their Technical Uses

      ByJuan Valverde

      chapter |5 pages

      Cooking

      ByHervé This vo Kientza

      chapter |7 pages

      Cooking: Culinary Precisions and Robustness of Recipes

      ByHervé This vo Kientza

      chapter |10 pages

      Cryogenics in the Kitchen

      ByPeter Barham

      chapter |10 pages

      Dairy: Milk Gels – a Gastrophysics View

      ByJudith Hege, Marta Ghebremedhin, Bhagyashri L. Joshi, Christine Schreiber, H.-C. Gill, Thomas A. Vilgis

      chapter |7 pages

      Dairy: Culinary Uses of Milk, Butter and Ice Cream

      ByAlan L. Kelly, David S. Waldron

      chapter |4 pages

      Dairy: Ginger Milk Curd

      ByMartin Lersch

      chapter |3 pages

      Dehydration

      ByJosé M. Aguilera

      chapter |6 pages

      Dispersed System Formalism

      ByHervé This vo Kientza

      chapter |8 pages

      Distillation: The Behaviour of Volatile Compounds during Distillation of Hydro-Alcoholic Solutions and during Hydro-Distillation

      ByMartine Esteban-Decloux

      chapter |5 pages

      Eggs: Let Us Have an Egg

      ByHervé This vo Kientza

      chapter |13 pages

      Emulsions: Emulsified Systems in Food

      ByMarkus Ketomäki, Trivikram Nallamilli, Christine Schreiber, Thomas A. Vilgis

      chapter |8 pages

      Emulsions and Foams: Ostwald Ripening and Disproportionation in Practice

      ByHervé This vo Kientza

      chapter |8 pages

      Emulsions: Lecithin

      ByElzbieta Kozakiewicz, Daniel Cossuta

      chapter |8 pages

      Emulsions: Emulsions and Surfactants in the Kitchen

      ByHervé This vo Kientza

      chapter |10 pages

      Essential Oils

      ByEric Angelini, Laure Dziuba

      chapter |5 pages

      Essential Oils: How to Safely Use Essential Oils

      ByEric Angelini, Laure Dziuba

      chapter |9 pages

      Evaporation

      ByHervé This vo Kientza

      chapter |4 pages

      Expansion

      ByHervé This vo Kientza

      chapter |3 pages

      Fats and Oils: Physicochemical Properties of Edible Oils and Fats

      BySabine Danthine

      chapter |6 pages

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

      ByJuan C. Zambrano, Behic Mert, Thomas A. Vilgis

      chapter |5 pages

      Fats and Oils: Oxidation of Dietary Lipids

      ByLuc Eveleigh

      chapter |9 pages

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

      ByRaffaele Sacchi

      chapter |5 pages

      Fermentation: Kimchi

      ByWeon-Sun Shin

      chapter |5 pages

      Fermentation: Fermenting Flavours with Yeast

      ByAngela M. Coral Medina, John P. Morrissey

      chapter |2 pages

      Fermentation: A Short Scientific and Culinary Overview of Kefir

      ByChristophe Lavelle, Jean-Baptiste Boulé

      chapter |7 pages

      Filtration Membranes for Food Processing and Fractionation

      ByMarie-Laure Lameloise

      chapter |4 pages

      Food Matrices and the Matrix Effect in the Kitchen

      ByJosé M. Aguilera, Hervé This vo Kientza

      chapter |2 pages

      Food Pairing: Is It Really about Science?

      ByHervé This vo Kientza, Christophe Lavelle

      chapter |8 pages

      Freeze-Drying

      ByYrjö H. Roos

      chapter |8 pages

      Foams: Pickering Edible Oil Foam – Toward New Food Products

      ByAnne-Laure Fameau

      chapter |5 pages

      Frying

      ByFranco Pedreschi

      chapter |3 pages

      Gastrophysics: A New Scientific Approach to Eating

      ByCharles Spence

      chapter |6 pages

      Gels

      ByHervé This vo Kientza

      chapter |4 pages

      Heat Transfer in Culinary Sciences

      ByDenis Flick

      chapter |24 pages

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

      ByRachel Edwards-Stuart, Reine Barbar

      chapter |5 pages

      Imaging Foodstuffs and Products of Culinary Transformations

      ByMathias Porsmose Clausen, Morten Christensen, Ole G. Mouritsen

      chapter |4 pages

      Meat: Meat Tenderness and the Impact of Cooking

      ByJean-François Hocquette, Alain Kondjoyan

      chapter |4 pages

      Meat: Heat Transfer in Meat

      ByDouglas Baldwin

      chapter |6 pages

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

      ByRégine Talon, Sabine Leroy

      chapter |4 pages

      Microwave Heating and Modern Cuisine

      ByAlan L. Kelly, Hervé This vo Kientza

      chapter |8 pages

      Mineral Ions and Cooking

      ByChristian Salles

      chapter |5 pages

      Osmosis in the Kitchen

      ByHervé This vo Kientza

      chapter |4 pages

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

      ByColine Martin, Marie-Hélène Morel, Bernard Cuq

      chapter |8 pages

      Pasteurization in the Kitchen

      ByGabriela Precup, Dan-Cristian Vodnar

      chapter |3 pages

      Plating: The Science of Plating

      ByCharles Spence

      chapter |8 pages

      Proteins and Proteases

      ByLinda A. Luck, Alan L. Kelly

      chapter |2 pages

      Puddings: The Secret of the Rice Pudding

      ByMartin Lersch

      chapter |17 pages

      Roasting

      ByLaura Febvay, Hervé This vo Kientza

      chapter |4 pages

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

      ByHervé This vo Kientza, Marie-Paule Pardo, Rolande Ollitrault

      chapter |3 pages

      Sauces

      ByHervé This vo Kientza

      chapter |6 pages

      Sauces: Hollandaise Sauce

      ByGuro Helgesdotter Rognså

      chapter |11 pages

      Sauces and Purées: The Underside of Applesauce

      ByCassandre Leverrier

      chapter |6 pages

      Seaweeds: Phycogastronomy – the Culinary Science of Seaweeds

      ByOle G. Mouritsen

      chapter |3 pages

      Size Reduction

      ByJosé M. Aguilera

      chapter |4 pages

      Smoked Foods

      ByJane K. Parker, Alice Pontin

      chapter |5 pages

      Sous Vide Cooking

      ByDouglas Baldwin

      chapter |4 pages

      Spherification

      ByLinda A. Luck

      chapter |4 pages

      Squid: Gastrophysics of Squid – from Gastronomy to Science and Back Again

      ByOle G. Mouritsen, Charlotte Vinther Schmidt, Peter Lionet Faxholm, Mathias Porsmose Clausen

      chapter |3 pages

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

      ByIrem Altan, Patrick Charbonneau, Justine de Valicourt

      chapter |7 pages

      Sugars: Sugar (and Its Substitutes) in Pastries

      ByAnne Cazor, Ramon Morató

      chapter |6 pages

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

      ByHannah M. Hartge, Birgitta I. Zielbauer, Thomas A. Vilgis

      chapter |6 pages

      Sugars: Intramolecular Dehydration of Hexoses

      ByMarie-Charlotte Belhomme, Stéphanie Castex, Arnaud Haudrechy

      chapter |6 pages

      Taste and Sound

      ByBruno A. Mesz

      chapter |6 pages

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

      ByPascal Schlich

      chapter |4 pages

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

      ByThomas A. Vilgis

      chapter |7 pages

      Texture: How Texture Makes Flavour

      ByOle G. Mouritsen

      chapter |6 pages

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

      ByOle G. Mouritsen

      chapter |6 pages

      Thickeners: Cellulose and Its Derivatives

      ByRachel Edwards-Stuart

      chapter |14 pages

      3D Printing of Food

      ByMegan M. Ross, Róisín M. Burke, Alan L. Kelly

      chapter |5 pages

      Umami: The Molecular Science of Umami Synergy

      ByOle G. Mouritsen

      part Part II|99 pages

      Educational Practices

      chapter |8 pages

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

      ByHervé This vo Kientza

      chapter |8 pages

      Experimental Flavour Workshops

      ByHervé This vo Kientza

      chapter |8 pages

      Teaching Argumentation and Inquiry through Culinary Claims

      ByErik Fooladi

      chapter |3 pages

      qCooking and Science Workshops: The “Soft of the World”, Gelling Agents

      ByPere Castells

      chapter |4 pages

      Culinary Sciences for the Enhancement of the Public Understanding of Science

      ByOle G. Mouritsen

      chapter |3 pages

      “Science and Cooking Activities” for Secondary School Students

      ByMarie-Claude Feore, Laure Fort, Marie-Blanche Mauhourat, Hervé This vo Kientza

      chapter |2 pages

      How to Reduce Oil in French Fries: A Student Experiment

      ByHervé This vo Kientza

      chapter |8 pages

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

      ByReine Barbar, Jean-Marie Malbec, Christophe Lavelle, Hervé This vo Kientza

      chapter |6 pages

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

      ByMarkus W. Covert, Imanol Arrieta-Ibarra

      chapter |4 pages

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

      ByLinda Sellou, Lau Shi Yun

      chapter |4 pages

      Molecular Gastronomy: A Universal Portal to the Molecular Sciences

      ByPatricia B. O’Hara

      chapter |2 pages

      Heat Transfer in the Kitchen – Exercises

      ByManuel Combes

      chapter |13 pages

      Ionic Diffusion in Spherified Calcium Alginate Gels: A Laboratory Experiment

      ByLorenzo Soprani, Lara Querciagrossa, Silvia Cristofaro, Luca Muccioli, Silvia Orlandi, Elena Strocchi, Alberto Arcioni, Roberto Berardi

      chapter |14 pages

      Simple Calculations Based on Cooking

      ByHervé This vo Kientza

      chapter |3 pages

      Teaching and Cooking with Culinary Teachers

      ByChristophe Lavelle

      chapter |3 pages

      The Monthly INRAE-AgroParisTech Seminars on Molecular Gastronomy

      ByHervé This vo Kientza

      part Part III|126 pages

      Culinary Applications

      chapter |7 pages

      New Greek Cuisine

      ByGeorgianna Hiliadaki, Nikos Roussos

      chapter |2 pages

      3D Printed Note by Note Recipe: Soya Lobster Prototype

      ByRóisín M. Burke

      chapter |3 pages

      Cooking (with) Olive Oil

      ByChristophe Lavelle

      chapter |2 pages

      Cooking for the Elderly

      ByChristophe Lavelle

      chapter |8 pages

      Culinary Constructivism and Note by Note Cooking

      ByPierre Gagnaire

      chapter |3 pages

      Decantation

      ByHervé This vo Kientza

      chapter |4 pages

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

      ByErik Ayala-Bribiesca, Ismael Osorio

      chapter |3 pages

      Using Liquid Nitrogen to Prepare Ice Creams in the Restaurant

      ByChristophe Lavelle, Hervé This vo Kientza

      chapter |8 pages

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

      ByKelly Lee, Aaron Goh, Tony Choo, Nicolas Vergnole, Gn Ying Wei, Tais Berenstein

      chapter |4 pages

      Greek Diracs

      ByMakis Kalossakas, Nicolas Nikolakopoulos

      chapter |1 pages

      An Eclipse Dish

      ByHervé This vo Kientza

      chapter |2 pages

      Modern Swiss Cooking

      ByDenis Martin

      chapter |5 pages

      How Do Eggs Coagulate?

      ByHervé This vo Kientza

      chapter |3 pages

      Vegetable Salad

      ByJean Chauvel

      chapter |3 pages

      Filtration

      ByHervé This vo Kientza

      chapter |3 pages

      Waiter! There Is Garlic in My Meringue!

      ByCésar Vega

      chapter |4 pages

      Lobster and Juniper

      ByDavid Toutain

      chapter |7 pages

      Molecular Cooking

      ByRóisín M. Burke, Pauline Danaher

      chapter |9 pages

      Note by Note Cooking and Note by Note Cuisine

      ByHervé This vo Kientza, Róisín M. Burke

      chapter |6 pages

      Spherification

      BySasa Hasic

      chapter |2 pages

      The Raspberry Pear Viennoiserie

      ByJames A. Griffin

      chapter |2 pages

      Molecular Mixology: Welcome Coffee, a Cocktail with Ten Layers

      ByHervé This vo Kientza, Pierre Gagnaire

      chapter |2 pages

      Cube of “Chicken-Carrot” with Chips of “Basil-Lemon”

      ByPasquale Altomonte, Dao Nguyen

      chapter |4 pages

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

      ByAndrea Camastra

      chapter |4 pages

      The Forest Floor

      BySophie Dalton

      chapter |2 pages

      A Note by Note Macaron

      ByJulien Binz

      chapter |3 pages

      Note by Note Cooking

      ByMichael Pontif

      chapter |2 pages

      Note by Note Sushis

      ByGuillaume Siegler

      chapter |2 pages

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

      ByAlex Tsionitis
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