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Handbook of Molecular Gastronomy
DOI link for Handbook of Molecular Gastronomy
Handbook of Molecular Gastronomy book
Handbook of Molecular Gastronomy
DOI link for Handbook of Molecular Gastronomy
Handbook of Molecular Gastronomy book
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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
part Part I|619 pages
Scientific Foundations
chapter |6 pages
Alcoholic Beverages: Production, Trends, Innovations
chapter |10 pages
Ash in the Kitchen
chapter |5 pages
Baking: Laminated Bakery Products
chapter |4 pages
Baking: Injera – the Multi-Eyed Flat Bread
chapter |6 pages
Browning: The Glycation and Maillard Reactions – Major Non-Enzymatic Browning Reactions in Food
chapter |7 pages
Champagne Tasting from a Scientific Perspective
chapter |9 pages
Chocolate: Chocolates from around the World, Simple Physics, Complex Flavour
chapter |9 pages
Chocolate: Oral Processing of Chocolate – Successive Interplay of Sensory and Physicochemical Parameters
chapter |12 pages
Coffee Preparation – from Roasted Beans to Beverage
chapter |10 pages
Dairy: Milk Gels – a Gastrophysics View
chapter |7 pages
Dairy: Culinary Uses of Milk, Butter and Ice Cream
chapter |8 pages
Distillation: The Behaviour of Volatile Compounds during Distillation of Hydro-Alcoholic Solutions and during Hydro-Distillation
chapter |13 pages
Emulsions: Emulsified Systems in Food
chapter |8 pages
Emulsions and Foams: Ostwald Ripening and Disproportionation in Practice
chapter |6 pages
Fats and Oils: From Fat Droplets in Plant Seeds to Novel Foods
chapter |9 pages
Fats and Oils: Extra Virgin Olive Oil in Cooking – Molecular Keys for Traditional and Modern Mediterranean Gastronomy
chapter |5 pages
Fermentation: Fermenting Flavours with Yeast
chapter |2 pages
Fermentation: A Short Scientific and Culinary Overview of Kefir
chapter |4 pages
Food Matrices and the Matrix Effect in the Kitchen
chapter |2 pages
Food Pairing: Is It Really about Science?
chapter |24 pages
Hydrocolloid Usages as Gelling and Emulsifying Agents for Culinary and Industrial Applications
chapter |5 pages
Imaging Foodstuffs and Products of Culinary Transformations
chapter |4 pages
Meat: Meat Tenderness and the Impact of Cooking
chapter |6 pages
Meat: Reduction of Nitrate and Nitrite Salts in Meat Products – What Are the Consequences and Possible Solutions?
chapter |4 pages
Pasta: Durum Wheat Proteins – a Key Macronutrient for Pasta Qualities
chapter |4 pages
Salt: When Should Salt Be Added to Meat Being Grilled?
chapter |4 pages
Squid: Gastrophysics of Squid – from Gastronomy to Science and Back Again
chapter |3 pages
Sugars: Soft Caramel and Sucre à la Crème – an Undergraduate Experiment about Sugar Crystallization
chapter |6 pages
Sugars: Erythritol–Sucrose Mixtures out of Equilibrium – Exciting Thermodynamics in the Mouth
chapter |6 pages
Sugars: Intramolecular Dehydration of Hexoses
chapter |6 pages
Temporal Domination of Sensation: When Building Dishes, Let’s Take Temporality into Account
chapter |4 pages
Texture: The Physics of Mouthfeel – Spreadable Food and Inulin Particle Gels
chapter |6 pages
Texture: Tsukemono – the Art and Science of Preparing Crunchy Vegetables
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
chapter |3 pages
qCooking and Science Workshops: The “Soft of the World”, Gelling Agents
chapter |4 pages
Culinary Sciences for the Enhancement of the Public Understanding of Science
chapter |3 pages
“Science and Cooking Activities” for Secondary School Students
chapter |8 pages
An Educational Satellite Project around the Scientific Elucidation of Culinary Precisions in Lebanon and in the Middle East
chapter |6 pages
Bon Appétit, Marie Curie! A Stanford University Introductory Science of Cooking Course
chapter |4 pages
Molecular Gastronomy in Science Education and Science Communication at the National University of Singapore
chapter |4 pages
Molecular Gastronomy: A Universal Portal to the Molecular Sciences
chapter |13 pages
Ionic Diffusion in Spherified Calcium Alginate Gels: A Laboratory Experiment
chapter |3 pages
The Monthly INRAE-AgroParisTech Seminars on Molecular Gastronomy
part Part III|126 pages
Culinary Applications