We Eat Only Disperse Systems: The Preparation of Dishes is Largely Based on the Control of the Microstructure of Food, I.E. Convalent and Non Convalent Forces Between Food Molecules

doi:10.1201/9781420037494-182

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We Eat Only Disperse Systems: The Preparation of Dishes is Largely Based on the Control of the Microstructure of Food, I.E. Convalent and Non Convalent Forces Between Food Molecules

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ABSTRACT

We eat only what physical chemists call disperse systems, formerly named colloids. Hence the scientific study of culinary processes, done by the discipline named Molecular Gastronomy, had to devise a way of describing transformations of disperse systems. Such modelization leads to the invention of an infinite number of new dishes.