Note by Note cuisine

Note by Note cuisine is a style of cooking based on molecular gastronomy, created by Hervé This. Dishes are made using pure compounds instead of using animal or plant tissues. Hervé This said the cuisine is like "a painter using primary colours, or a musician composing note by note".^[1]

History

Note by Note cuisine was created by Hervé This

According to Hervé This, Note by Note cuisine began in 1994.^[1] In the French edition of Scientific American, This wrote that he dreamt of the day when recipes gave advice like "add to your bouillon two drops of a 0.001 percent solution of benzylmercaptan in pure alcohol".^[2]^[1] This said promoting the cuisine was a struggle and he got no direct remuneration out of it.^[3] He teamed up with Pierre Gagnaire and they developed Note by Note dishes for between six months and a year.^[3] They presented the first Note by Note meal in Hong Kong in 2008.^[3] Pierre Gagnaire named the first dish Chick Corea, after the jazz pianist of the same name.^[3]

In 2012, This published La cuisine note à note, where the concept of Note by Note cuisine is discussed.^[3] Every year, This, with the chefs and students at Le Cordon Bleu prepare a note by note dinner.^[3]

Preparation

Ingredients used in Note by Note cuisine include water, ethanol, sucrose, amino acids and lipids.^[3] For example, in wine made by Note by Note cuisine, the following might be added: water, anthocyanins (for colour), sugars, ethanol, amino acids (for flavour), glycerol, phenols, quinones, and organic acids.^[3]

References

↑ 1.0 1.1 1.2 Gales, Alain (6 November 2013). "Is this what we'll eat in the future?". BBC News. Retrieved 9 November 2013.
↑ Kurti, Nicholas; This-Benckhard, Hervé (April 1994). "Chemistry and Physics in the Kitchen". Scientific American: 71.
↑ 3.0 3.1 3.2 3.3 3.4 3.5 3.6 3.7 Ashley, Steven (5 June 2013). "Synthetic Food: Better Cooking Through Chemistry". PBS. Retrieved 9 November 2013.

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Note by Note cuisine

History

Preparation

References

Further reading