Handbook of Molecular Gastronomy
Scientific Foundations, Educational Practices, and Culinary Applications
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Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications
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Book Description
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 for 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 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, 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; and 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 audience available (scientist and non-scientist). Such a 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
Part I – SCIENCE
Title
Authors
Acids. Acids in foods and perception of sourness
Christian Salles
Anthocyanins. Anthocyanins in food
Véronique Cheynier
Alcoholic Beverages: Production, Trends, Innovations
Konstantin Bellut, Kieran M. Lynch, Elke K. Arendt
Ash. Ash in the kitchen
Marta Ghebremedhin, Bhagyashri Joshi, Andreas Rieger, Christine Schreiber, Thomas A. Vilgis
Baking. Laminated bakery products
Roxane Detry, Christophe Blecker and Sabine Danthine
Baking. Chemical Leaveners
Linda A. Luck
Baking. Injera - The Multi-Eyed Flat Bread
Mahelet Girma, Sumaya M. Abdullahi, Benjamin L. Stottrup
Baking. Viennoiserie - Laminated pastry production
James A. Griffin
Baking. How does starch gelatinization influence texture?
Anaïs Lavoisier
Baking. Sourdough Bread
Mark Traynor
Barbecue. The chemistry behind cooking on a barbecue
Florent Allais
Bioactivity. Bioactivity and its measurement
Hervé This vo Kientza
Browning. The glycation and Maillard reactions: major non enzymatic browning reactions in food
Frederic J. Tessier
Canning. Appert and food canning
Jean-Christophe Augustin
Capillarity. Capillarity in action
Hervé This vo Kientza
Champagne. Champagne tasting from a scientific perspective
Gérard Liger-Belair, Clara Cilindre, Daniel Cordier, Guillaume Polidori, Fabien Beaumont, Thomas Séon
Chantillies. The cousins of whipped cream: "Chantillys"
Hervé This vo Kientza
Cheese. Hot culinary uses of cheese
Sébastien Roustel, John A. Hannon
Chocolate. Chocolates from the world, simple physics, complex flavour
Bhagyashri L Joshi, Sarah Gindra, Thomas A. Vilgis
Chocolate. Oral processing of chocolate: successive interplay of sensory and physicochemical parameters
Thomas Vilgis
Coffee. Coffee preparation: from roasted beans to beverage
Laura Febvay, Hervé This vo Kientza
Colour. Natural pigments in foods and their technical uses
Juan Valverde
Cooking. Cooking
Hervé This vo Kientza
Cooking. Culinary precisions and robustness of recipes
Hervé This vo Kientza
Cryogenics. Cryogenics in the kitchen
Peter Barham
Dairy. Milk gels – a gastrophysics view
Judith Hege, Marta Ghebremedhin, Bhagyashri Joshi, Christine Schreiber, H.-C. Gill, Thomas A. Vilgis
Dairy. Culinary uses of milk, butter and ice cream
Alan L. Kelly and David S. Waldron
Dairy. Ginger milk curd
Martin Lersch
Dehydration. Dehydration
José M. Aguilera
Dispersed Systems Formalism (DSF)
Hervé This vo Kientza
Distillation. The behaviour of volatile compounds during distillation of hydro-alcoholic solutions and during hydro-distillation
Martine Esteban-Decloux
Eggs. Let us have an egg
Hervé This vo Kientza
Emulsions. Emulsified systems in food
Markus Ketomäki, Trivikram Nallamilli, Christine Schreiber and Thomas A. Vilgis
Emulsions. Ostwald Ripening and disproportionation in practice
Hervé This vo Kientza
Emulsions. Lecithin
Elzbieta Kozakiewicz,
Daniel Cossuta
Emulsions. Emulsions and surfactants in the kitchen
Hervé This vo Kientza
Essential oils. Essential oils.
Eric Angelini, Laure Dziuba
Essential oils. How to safely use essential oils
Eric Angelini, Laure Dziuba
Evaporation
Hervé This vo Kientza
Expansion
Hervé This vo Kientza
Fats and oils. Physicochemical properties of edible oils and fats
S. Danthine
Fats and oils. From fat droplets in plant seeds to novel foods
Juan C. Zambrano, Behic Mert, Thomas A. Vilgis
Fats and oils. Oxidation of dietary lipids
Luc Eveleigh
Fats and oils. Extra virgin olive oil - molecular keys for traditional and modern Mediterranean gastronomy
Raffaele Sacchi.
Fermentation. Kimchi
Weon-Sun Shin
Fermentation. Fermenting Flavours with Yeast
Angela Coral Medina and John P. Morrissey
Fermentation. A short scientific and culinary introduction to kefir
Christophe Lavelle and Jean-Baptiste Boulé
Filtration. Filtration membranes for food processing and fractionation
Marie-Laure Lameloise
Food matrix. Food matrices and matrix effect in the kitchen
José Miguel Aguilera and Hervé This vo Kientza
Food pairing. "Food pairing" - is it really about science?
Hervé This vo Kientza and Christophe Lavelle
Freeze-Drying
Yrjö H. Roos
Foams. Pickering edible oil foam: toward new food products
A-L. Fameau
Frying
Franco Pedreschi
Gastrophysics. a new scientific approach to eating
Charles Spence
Gels
Hervé This vo Kientza
Heat transfer. Heat transfer in culinary sciences
Denis Flick
Hydrocolloids. Hydrocolloid usages as gelling and emulsifying agents for culinary and industrial applications
Rachel Edwards-Stuart and Reine Barbar
Imaging. Imaging foodstuff and products of culinary transformations
Mathias Porsmose Clausen, Morten Christensen, and Ole G. Mouritsen
Minerals. Mineral ions and cooking
Christian Salles
Meat. Meat tenderness and the impact of cooking
Jean-François Hocquette and Alain Kondjoyan
Meat. Heat Transfer in Meat
Douglas Baldwin
Microwaves. Microwave heating and modern cuisine
Alan L. Kelly and Hervé This vo Kientza
Meat. Reduction of nitrate and nitrite salts in meat products: What are the consequences and possible solutions?
Régine Talon, Sabine Leroy
Osmosis. Osmosis in the kitchen
Hervé This vo Kientza
Pasta. Durum wheat proteins: a key macronutrient for pasta qualities
Martin Coline, Morel Marie Hélène and Cuq Bernard
Pasteurisation. Pasteurization in the kitchen
Gabriela Precup, Dan-Cristian Vodnar
Plating. The science of plating
Charles Spence
Proteins. Proteins and proteases
Linda A. Luck, Alan L. Kelly
Puddings. The secret of the rice pudding
Martin Lersch
Roasting
Laura Febvay, Hervé This vo Kientza
Salt. When should salt be added to meat being grilled?
Hervé This vo Kientza, Marie-Paule Pardo, Rolande Ollitrault
Sauces
Hervé This vo Kientza
Sauces. Hollandaise sauce
Guro Helgesdotter Rognså
Sauces. The underside of applesauce
Cassandre Leverrier
Seaweeds. Phycogastronomy: the culinary science of seaweeds
Ole G. Mouritsen
Size reduction
José M. Aguilera
Smoked foods
Jane K. Parker, Alice Pontin
Sous Vide Cooking
Douglas Baldwin
Spherification
Linda A. Luck
Squid. Gastrophysics of squid: from gastronomy to science and back again
Ole G. Mouritsen, Charlotte Vinther Schmidt, Peter Lionet Faxholm, and Mathias Porsmose Clausen
Sugars. Soft caramel and sucre à la crème: an undergraduate experiment about sugar crystallization
Irem Altan
Sugars. Sugar (and its substitutes) in pastries
Anne Cazor
Sugars. Erythritol-Sucrose-Mixtures out of Equilibrium – Exciting Thermodynamics in the Mouth
Hannah M. Hartge, Birgitta Zielbauer, Thomas A. Vilgis
Sugars. Intramolecular dehydration of hexoses
Marie-Charlotte Belhomme, Stéphanie Castex and Arnaud Haudrechy
Taste. Taste and sound
Bruno A. Mesz
Temporal Domination of Sensation. When building dishes, let's take temporality into account
Pascal Schlich
Texture. The physics of mouthfeel: liver sausages and inulin particle gels
Thomas A. Vilgis
Texture. How texture makes flavour
Ole G. Mouritsen
Texture. Tsukemono: the art and science of preparing crunchy vegetables
Ole G. Mouritsen
Thickeners. Cellulose and its derivatives
Rachel Edwards-Stuart
3D printing of food
Megan Ross, Roisin Burke, and Alan L. Kelly
Umami. The molecular science of umami synergy
Ole G. Mouritsen
Part 2 – APPLICATION TO EDUCATION
Title
Authors
The right words for improving communication in food science, food technology and between food science and technology and a broader audience
Hervé This vo Kientza
Experimental flavour workshops
Hervé This vo Kientza
Teaching argumentation and inquiry through culinary claims.
Erik Fooladi
Cooking and science workshops: the soft of the world gelling agents
Pere Castells
Culinary sciences for the enhancement of the public understanding of science
Ole G. Mouritsen
"Science and cooking activities" for secondary school students
Marie-Claude Feore, Laure Fort, Marie-Blanche Mauhourat, Hervé This vo Kientza
How to reduce oil in French fries? A student experiment
Hervé This vo Kientza
An educational satellite project around the scientific elucidation of culinary precisions in Lebanon and in the Middle East
Reine Barbar, Jean-Marie Malbec, Christophe Lavelle and Hervé This
Bon Appétit, Marie Curie! A Stanford University Introductory Science of Cooking Course
Markus W. Covert and Imanol Arrieta-Ibarra
Molecular gastronomy in science education and science communication at the National University of Singapore
Linda Sellou and Lau Shi Yun
Molecular Gastronomy: A Universal Portal to the Molecular Sciences
Patricia B. O’Hara
Heat transfer in the kitchen – Exercises
Manuel Combes
Ionic diffusion in spherified calcium alginate gels: a laboratory experiment using molecular diffusion to show that gels are dispersed systems which at the same time behave both as liquids and solids
Lorenzo Soprani, Lara Querciagrossa, Silvia Cristofaro, Luca Muccioli, Silvia Orlandi, Elena Strocchi, Alberto Arcioni, Roberto Berardi
Simple calculations based on cooking
Hervé This vo Kientza
Teaching and cooking with culinary teachers
Christophe Lavelle
The monthly Inrae-AgroParisTech seminars on molecular gastronomy
Hervé This vo Kientza
Part 3 – APPLICATION TO CULINARY PRACTICE
Title
Authors
New Greek cuisine
Georgianna Hiliadaki et Nikos Roussos
3D Printed Note by Note recipe: soya lobster prototype
Róisín Burke
Cooking (with) olive oil
Christophe Lavelle
Cooking for the elderly
Christophe Lavelle
Culinary constructivism and note by note cooking
Pierre Gagnaire
Decantation
Hervé This vo Kientza
Note by note recipes for a press conference organized at ITHQ, 2012
Erik Ayala-Bribiesca, Ismael Osorio
Using liquid nitrogen to prepare ice creams in the restaurant
Christophe Lavelle and Hervé This vo Kientza with chefs André Daguin, Noël Gutrin and Philippe Labbé
A Note by Note traditional Chinese dinner created and served in Singapore
Kelly Lee, Aaron Wong, Tony Choo, Nicolas Vergnole, Gn Ying Wei, and Tais Berenstein
Greek Diracs
Makis Kalossakas and Nicolas Nikolakopoulos
An eclipse dish
Hervé This vo Kientza
Modern Swiss cooking
Denis Martin
How do eggs coagulate
Hervé This vo Kientza
Vegetable salad
Jean Chauvel
Filtration
Hervé This vo Kientza
Waiter! There is Garlic in my Meringue!
César Vega
Lobster and juniper
David Toutain
Molecular Cooking
Róisín Burke and Pauline Danaher
Note by note cooking and note by note cuisine
Hervé This vo Kientza, Roisin Burke
Spherification
Sasa Hasic
The Raspberry Pear Viennoiserie
James A. Griffin
Molecular Mixology: Welcome coffee, a cocktail with ten layers
Hervé This vo Kientza, Pierre Gagnaire
Cube of "chicken-carrot" with chips of "basil-lemon"
Pasquale Altomonte and Dao Nguyen
Some of the easiest Note by Note recipes served at Senses
Andrea Camastra
The Forest Floor
Sophie Dalton
A Note by Note Macaron
Julien Binz
Note by note cooking
Michael Pontif
Note by note sushis
Guillaume Siegler
Slowly cooked lamb neck with fermented flour pancakes, sunchoke puree and beer glaze
Alex Tsionitis
Editor(s)
Biography
Róisín Burke obtained her Ph.D. from University College Dublin and subsequently carried out postdoctoral research at the Agricultural University in Wageningen, The Netherlands. She is a Senior Lecturer in the Technological University, Dublin (TU Dublin), specialising in Culinary Science and Food Product Development. In the last fourteen years she has developed Molecular Gastronomy as a subject discipline in The School of Culinary Arts and Food Technology, TU Dublin. She supervised the first ever Ph.D. in Molecular Gastronomy in Ireland and is currently supervising a number of funded Ph.D. students. Róisín initiated and together with her TU Dublin colleagues developed a B.Sc. (Hons) in Culinary Science which was launched in 2016. She has published widely in international peer reviewed journals and has joined editorial teams. For many years, Róisín is lecturing to international students and is the TU Dublin co-ordinator of the Erasmus+ M.Sc. programme in Food Innovation and Product Design (FIPDes). She has given guest lectures in Ireland and abroad.
Alan L. Kelly is a professor in the School of Food and Nutritional Sciences at University College Cork in Ireland. His teaching interests include food processing and preservation, dairy product technology and new food product development, as well as regularly giving courses on effective scientific communication. He leads a research group interested in the chemistry and processing of milk and dairy products, has published over 250 research papers, review articles and book chapters, and has supervised over 40 MSc and PhD students to completion. He has been an editor of the International Dairy Journal since 2005 and has acted as an external examiner in universities and reviewed for journals and funding agencies around the world. In July 2009, he received the Danisco International Dairy Science award from the American Dairy Science Association for his contributions to research in dairy science and technology. In recent years, he has become very interested in the interface between the worlds of food and culinary sciences, and has organized several workshops and seminars on this topic and molecular gastronomy. In 2019, he published a book entitled Molecules, Microbes and Meals: The Surprising Science of Food (Oxford University Press), and in 2020 he published How Scientists Communicate: Dispatches from the Frontiers of Knowledge (Oxford University Press), both of which are aimed at a general audience.
Christophe Lavelle is a biophysicist at the CNRS (National Center for Scientific Research) in Paris, France, a principal investigator at the National Museum of Natural History in Paris, and co-head of the Nuclear Architecture and Dynamics research network. While his studies mostly concern epigenetics and the biophysical properties of cells, he also works on the relationship between science and gastronomy. He teaches biophysics molecular gastronomy in several universities. He teaches molecular gastronomy at the universities of Toulouse and Cergy-Pontoise. He is also the founder and president of the Science & Cooking Association and member of the International Chefs Association "Les Disciples d'Escoffier."Author of more than 30 scientific papers published in international journals and a book on medical physics, he is currently involved in several editorial projects related to food science.
Hervé This is a chemist at INRA (National Institute for Research in Agronomy) in Paris, France. He is also a professor at AgroParisTech and head of the Molecular Gastronomy Group, in the Laboratory of Chemistry of AgroParisTech also in Paris. He created the scientific discipline of Molecular Gastronomy in 1988 along with Nicholas Kurti (1908-1998). After his PhD on La gastronomie moléculaire et physique, he was invited by French Nobel Prize Jean-Marie Lehn to conduct his studies at the Laboratoire de Chimie des Interactions Moléculaires in the Collège de France. In 2006, while he was moving to AgroParisTech, the French Academy of Sciences asked him to create the Fondation Science & Culture Alimentaire, of which he was appointed scientific director. He writes regular columns and is the author of several books. Dr. This is also an honorary member of various culinary academies as well as the Académie dAgriculture de France. He has received many awards including the Franqui professorship (University of Liège) and the Grand Prix des Sciences de lAliment by the International Association of Gastronomy.