Cours de gastronomie moléculaire n°1

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

by Hervé This (writer)
Collection: Racines du vivant
september 2009
eBook [PDF]
[NR] format 260 pages Download after purchase
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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.

Table of contents

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

Bibliographie

Index

Press

Reward

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Features

Language(s): French

Publisher: Éditions Quae

Edition: 1st edition

Collection: Racines du vivant

Published: 17 september 2009

Reference Book: 02136

Reference eBook [PDF]: 02136NUM

EAN13 Book: 9782759203895

EAN13 eBook [PDF]: 9782759203901

Interior: Two-colour

Format (in mm) Book: [NR]

Pages count Book: 160

Pages count eBook [PDF]: 260

Weight (in grammes): 315 (Book)

Size: 24 Mo (PDF)

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