Note by Note cuisine
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Note by Note cuisine is a style of cooking based on molecular gastronomy, created by French chemist Hervé This. Dishes are made using pure compounds instead of using animal or plant tissues. This said the cuisine is like "a painter using primary colours, or a musician composing electroacoustic music, wave by wave, using a computer".[1]
History
According to Hervé This, Note by Note cuisine began in 1994[1] and granted the style its name in 1997. This hoped for a future in which recipes gave advice such as "add to your bouillon two drops of a 0.001 percent solution of benzylmercaptan in pure alcohol".[1][2] He struggled in his attempts to promote the cuisine, and did not receive pay from it until 1999.[3]
After 2006, he convinced French chef Pierre Gagnaire to develop Note by Note; approximately one year later, Gagnaire served the first Note by Note dish in a restaurant.[3] On 26 April 2008, they presented the first Note by Note dish ("Note à note N°1") in Hong Kong.[3] After more work, Gagnaire named the second Note by Note dish "Chick Corea" after the jazz pianist of the same name.[3]
Preparation
Ingredients used in Note by Note cuisine are called compounds, which include water, ethanol, sucrose, protein, amino acids and lipids.[3] For example, in the "wölher sauce" 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
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- ^ a b c Page Module:Citation/CS1/styles.css has no content.Gales, Alain (6 November 2013). "Is this what we'll eat in the future?". BBC News. Retrieved 9 November 2013.
- ^ Page Module:Citation/CS1/styles.css has no content.Kurti, Nicholas; This-Benckhard, Hervé (April 1994). "Chemistry and Physics in the Kitchen". Scientific American. 270 (4): 71. Bibcode:1994SciAm.270d..66K. doi:10.1038/scientificamerican0494-66.
- ^ a b c d e f Page Module:Citation/CS1/styles.css has no content.Ashley, Steven (5 June 2013). "Synthetic Food: Better Cooking Through Chemistry". PBS. Retrieved 9 November 2013.
Further reading
- Page Module:Citation/CS1/styles.css has no content.This, Hervé (2012). La cuisine note à note. Belin. ISBN 9782701164199.
- Page Module:Citation/CS1/styles.css has no content.This, Hervé (2013). "Molecular gastronomy is a scientific discipline, and note by note cuisine is the next culinary trend". Flavour. 2. doi:10.1186/2044-7248-2-1.
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