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Listen to the audio pronunciation of Note-by-Note cuisine on pronouncekiwi. 0000286516 00000 n
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Hervé This, who, along with Nicholas Kurti in the late 1980s, created the scientific discipline known as molecular gastronomy (which studies the mechanisms of the phenomena produced when ingredients are transformed in cookery), has since taken his innovative cookery research further, developing the new concept of “note-by-note cuisine”, so called by analogy with musical composition.
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In this article he gives an account of note-by-note cookery, in which dishes are created from pure compounds that may (or may not) be produced by the de-structuring of basic foodstuffs, after the fashion of a musician working with pure frequency waves. 0000078741 00000 n
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molekylær gastronomi. 0000073887 00000 n
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Note by Note-cuisine. Note by Note-cuisine. 0000287001 00000 n
THIS Hervé Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. < 0000277923 00000 n
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This confusion has arisen because people ignore that the word gastronomy does not mean cuisine, it means knowledge about food. 0000070560 00000 n
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Though decried in its early days, that music eventually gained general acceptance and he hopes his cuisine will prosper in the same way.Be careful, articles in full text are available in French only.Principale revue de prospective en langue française, la revue Which knowledge is needed for « Note by Note Cuisine » ? xref
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The latter involves preparing dishes using pure compounds, or more practically mixture of compounds obtained by fractioning plant or animal tissues, instead of using these tissues themselves. 0000286067 00000 n
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Vis udskriftsvenlig side. 0000286858 00000 n
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and note by note cuisine is the next culinary trend Hervé This1,2 Abstract For the past two decades, there has been much confusion about molecular gastronomy.
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Hervé This, who, along with Nicholas Kurti in the late 1980s, created the scientific discipline known as molecular gastronomy (which studies the mechanisms of the phenomena produced when ingredients are transformed in cookery), has since taken his innovative cookery research further, developing the new concept of “note-by-note cuisine”, so called by analogy with musical composition. 0000280752 00000 n
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He calls the principle Note by Note cuisine and says it is like a painter using primary colours, or a musician composing note by note. One of the first was ‘molecular cuisine’ but since 1994, ‘note by note cuisine’ has also been promoted. 0000280860 00000 n
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He has now been promoting this new technique for almost 20 years, out of a concern both for sustainable cooking and as a way to expand the range of culinary options. %PDF-1.4
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This is a development in food technology which Hervé This compares to electro-acoustic (or synthesized) music.
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