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

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

Bibliographie

Index

Cours de gastronomie moléculaire n°2 Culinary Precisions

Book 19,80 €

Hervé This

La nourriture des Français From the mastery of fire to the 2030s

eBook 19,99 €

Pierre Feillet

Cours de gastronomie moléculaire n°2 Culinary Precisions

Book 19,80 €

Hervé This

Eating healthily and sustainably From our plate to the planet

Book 18,00 €

Denis Lairon

Manger en ville Quand les citadins composent leurs alimentations

Book 25,00 €

Consumption and digestion of plants The roles of microbiota and functions essential to biodiversity

Book 35,00 €

Gérard Fonty, Annick Bernalier-Donadille, Evelyne Forano, Pascale Mosoni

Biofilms The life of microbes in society

Book 16,00 €

Romain Briandet, Murielle Naïtali

Do bacteria look like cocktail sausages? Eighty insights to enhance our understanding of the world of bacteria

Book 19,00 €

Jean-Jacques Pernelle

From science to industry Embryonic stem cells and biotechnology in France

Book 35,00 €

Philippe Brunet

Is Seduction Reliant on Smelling Good? 120 keys to understanding smells

Book 20,00 €

Roland Salesse

Language(s): French

Publisher: Éditions Quae

Co-publisher: Belin

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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