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Cours de gastronomie moléculaire n°1

Name: Cours de gastronomie moléculaire n°1
Brand: Éditions Quae
SKU: 9782759203895
Price: 19.8 EUR
Availability: InStock
ISBN: 978-2-7592-0389-5

Culinary Science, Technology and Technique - How Are they Linked?

by Hervé This (writer)

Collection: Racines du vivant

september 2009

Book [NR] format 160 pages In stock	19,80 €
eBook [PDF] [NR] format 260 pages Download after purchase	12,99 €

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Summary

Molecular gastronomy explores the mechanisms triggered by culinary preparations. Chocolate Chantilly, Kientzheim butter, foie gras Gibbs, exponential ham, wind crystals, abbé Nollet salads, egg at 67°C ... Just a few applications among hundreds suggested by Hervé This. This lesson in molecular gastronomy dated January 2008 states clearly what are science and technology in an attempt to reconcile both fields. The author suggests a practical, simple and effective way for staff involved in both activities to open a dialogue without losing their uniqueness. An astonishing work where epistemology blends with technology.

Chapitre 1
Le projet

Chapitre 2
La nature de la science

Chapitre 3
La gastronomie moléculaire : son histoire, ses travaux en cours, quelques résultats importants

Chapitre 4
Une méthode pour faciliter le transfert technologique :
comment organiser les relations entre science et technologie, entre laboratoires scientifiques et monde industriel ?

Chapitre 5
Examen de quelques propositions technologiques introduites dans le cadre de la collaboration avec le cuisinier Pierre Gagnaire

Chapitre 6
Recherche d'une méthode générale de transfert technologique

Chapitre 7
Est-ce suffisant ?

Chapitre 8
Au revoir

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Cours de gastronomie moléculaire n°1

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