دانلود کتاب Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications

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Cover Half Title Title Page Copyright Page Table of Contents About the Editors List of Contributors Foreword Introduction to Molecular Gastronomy and Its Applications Clarification of What Molecular Gastronomy Is Science and Cooking Applications in Schools, Colleges and Universities Applications to the Culinary Arts Part I Scientific Foundations Acids in Foods and Perception of Sourness Introduction Influence of Food Matrix Composition on Sourness Mechanisms Leading to Sour Perception The Acid Receptor The Role of Saliva in Sourness Perception Interactions of Sourness Perception with Other Perceptions Acceptability of Sourness Conclusion References Anthocyanins in Food Colour Versatility of Anthocyanins Colour Stabilization Through Interactions Anthocyanin Reactions Colour Changes Induced by Anthocyanin Reactions Pigment Diffusion and Changes During Cooking References Alcoholic Beverages: Production, Trends, Innovations Introduction Beer Production Method and Styles Home Brewing Craft Beer More Trends and Innovations Wine Production Method and Styles Trends and Innovations Distilled Drinks Principal Production Method and Styles Trends and Innovations Category Blurring References Ash in the Kitchen History Preparation Method of Leek Ash Characterization of Leek Ash “Labmade” Cheese Meat Maturation Recipe for Ash-Ripened Danish Duck (by Andreas Rieger) Ash-Ripened Danish Duck (144 Portions) Duck Cooking (Results in 8 Portions Per Double Breast/2–3 Portions Per Leg) Chest Haunch Acknowledgements References Baking: Laminated Bakery Products From Basic Ingredients to a Sophisticated Pastry Ingredient Functionality for Pastry Lift Pre-dough Roll-in Fat Conclusion References Baking: Chemical Leaveners References Baking: Injera – the Multi-Eyed Flat Bread Definitions (in Amharic) Conclusions Acknowledgments References Baking: Viennoiserie – Laminated Pastry Production A Brief History of the Croissant From the 17th Century Viennoiserie: A Modern Twist Production of Laminated Pastry Dough Stage Method Lamination Stage Dough Stage Lamination Sequencing 3 4 3 References Baking: How Does Starch Gelatinization Influence Texture? Starch and Starch Granules Starch Gelatinization Degree of Gelatinization Gelatinization and Texture: Example of a Protein Gel Modified by Starch References Baking: Sourdough Bread A Mixture With Many Names Protecting the Heritage of Sourdough Artisan Over Convenience Sourdough Fermentation – It Is All About the Microbes Lactic Acid Bacteria Yeasts Sourdough Fermentation Process Traditional Sourdough Fermentation with a Touch of Back-Slopping Stability of the Ecosystem Bringing the Dough Together References Barbecue: The Chemistry Behind Cooking on a Barbecue Composition of Wood, Charcoal and Meat Flavour From the Burning Wood Flavour From the Cooked Food Harmful Substances Created through Barbecuing Conclusion References Bioactivity and Its Measurement Compound Release (CR) In Situ Quantitative Nmr Classification of Bioactivities Modelling Saccharides References Browning: The Glycation and Maillard Reactions – Major Non-Enzymatic Browning Reactions in Food The Basic Chemical Pathways of the Maillard Reaction Initial Phase Propagation Phase Termination Phase Yield of Different Maillard Reaction Products What Is Behind the Browning of Butter? Acrylamide, the Dark Side of Glycation Concluding Remarks and Perspectives References Canning: Appert and Food Canning Appertization: The Art of Preserving Animal and Vegetal Substances The Botulinum Cook Thermobacteriology: Modelling the Thermal Processing of Foods References Capillarity in Action Diffusion Versus Capillarity Sometimes, There Is No Entrance; Sometimes, There Is One The Mathematics Behind the Phenomenon The Example of “Shitao” References Champagne Tasting From a Scientific Perspective Champagne Cork Popping Revisited What Is the Best Way to Pour Champagne? How Many Bubbles in Your Glass of Bubbly? Flute Versus Coupe: And the Winner Is … Flow Patterns in Champagne Glasses Increase the Perception of Aromas Unravelling Two-Dimensional Vortices at the Champagne Surface Bursting Bubbles Provide An Aromatic Boost to Champagne References Chantillys: The Cousins of Whipped Cream Chocolate Chantilly Other Chantillys References Cheese: Hot Culinary Uses of Cheese Cheese Using the Emulsifying Property of Cheeses: The Fondue Heated Cheese Physico-Chemical Mechanisms Within the Fondue Practical Considerations Non-Enzymatic Browning of Cheeses: the Gratin Physico-Chemical Mechanisms of Cheese Browning Practical Considerations The Spreadability of Cheeses Physico-Chemical Mechanisms of Cheese Spreading Practical Considerations Cheese Stretching: Pizzas and “Aligot” Physico-Chemical Mechanisms of Stretching Practical Considerations: Aligot Conclusions References Chocolate: Chocolates From Around the World, Simple Physics, complex Flavour Hierarchy of Chocolate Production The Science Behind Chocolate The Forced, Non- Equilibrium Phase β (V) Thermodynamics of Chocolate Differential Scanning Calorimetry of Chocolate Effect of Cocoa Percentage On Chocolate Effect of Sugar Replacers On Thermal Properties of Chocolate Salmiakki or “Salty Liquorice Chocolates” Conclusions Acknowledgements References Chocolate: Oral Processing of Chocolate – Successive Interplay of Sensory and Physicochemical Parameters Fatty Phase Taste: Bitter-Sweet Phenols: Bitterness, Astringency and Structure Formation Colloidal Precipitation in the Mouth Conclusions References Coffee Preparation – From Roasted Beans to Beverage Grinding Influence of Particle Size Different Grinding Methods Parameters Influencing the Grinding Process Extraction and Characteristics of the Resulting Beverage Chemical Composition of the Extract Impact of the Coffee Preparation Method Impact of the Brewing Method Impact of Coffee/water Ratio Organoleptic Properties of the Resulting Beverage Conclusions References Colour: Natural Pigments in Foods and Their Technical Uses Anthocyanins Betalains Carotenes and Carotenoids Chlorophylls and their Derivatives Neutralisation of Acids High-Temperature Short-Time Processing Enzymatic Conversion of Chlorophylls to Chlorophyllides Transformation of Chlorophylls Into More Stable Metallo-Complexes Conclusions References Cooking A Table for Innovation In More Depth: Some Chemistry of Cooking References Cooking: Culinary Precisions and Robustness of Recipes Testing Culinary Precisions Reasons for Culinary Precisions: The Robustness Assumption Comparative Molecular Gastronomy References Cryogenics in the Kitchen A Short History of How Cryogens Came into Restaurants How Do Cryogens Work? Why Are Cryogens Useful in Food Preparation? Industrial Use of Cryogens in Food processing Freezing Fresh Foods Producing Powders and Ground Spices Flavour Extraction in Wine and Oil Production (Cryomaceration) Ice Cream Use of Cryogens in Restaurants Cryo-Grinding (Cryo-Powders) Cryo-Grating Cryo-Slicing Cryo-Shattering Cryo-Searing Cryo-Shaping Cryo-Carbonation Cryo-Peeling Cryo-Freeze Drying On Show – in the Dining Room Cryo-Poaching Liquid Nitrogen Ice Creams Fogging Odours Liquid Nitrogen Cocktails Safely Storing, Handling and Using Cryogens Training Equipment Risk Assessment References Dairy: Milk Gels – a Gastrophysics View Introduction Native Milk, a Simplified Picture Yogurt and Its Production Yogurt From Raw and Boiled Milk Rheology Basics Rheological Measurements of Yogurts Colostrum, a Brief Insight Creaming of Colostrum Gel Formation From Colostrum Conclusions References Dairy: Culinary Uses of Milk, Butter and Ice Cream The Complexity of Milk The Production of Butter The Texture of Butter The Science of Ice Cream Structural Considerations for Butter and Ice Cream Conclusion References Dairy: Ginger Milk Curd Fool-Proof Ginger Milk Curd Mechanism of Gelling Ideas for Further Experimentation References Dehydration Introduction Moisture in Foods Moisture in Air Hygroscopicity of Foods The Engineering Approach Methods for Dehydrating Foods Dried Products References Dispersed System Formalism A Simple Case for Training: How to Describe a Raw Egg The Objects for the Formal Description Mixing Orders of Magnitude for An Overall Description Use of Dsf for Scientific Explorations and for Innovation Conclusions and Perspectives References Distillation: The Behaviour of Volatile Compounds during Distillation of Hydro-Alcoholic Solutions and during ... Characterization of Volatility Partial Pressures for the Liquid–vapour Equilibrium Absolute and Relative Volatility Distillation of a Hydro-Alcoholic Solution Distillation of Volatile Compounds in a Hydro-Alcoholic Solution Behaviour of Volatile Compounds in Boiling Water Conclusion References Eggs: Let Us Have an Egg A Code for Innovation Some Examples Conclusion References Emulsions: Emulsified Systems in Food Principles Behind Emulsions and Foams Types of Emulsifiers in Food Emulsions and Foams Examples of Emulsified Systems in Food Milk “Plant-Based Emulsions” (Non-Dairy) Butter and Margarine Spreads, Dips, Dressings and Sauces Sausages Anise-Flavoured Liquors and Spirits (Microemulsions) Beverages Foams in Food Systems Beer Foams Ice Creams Pacojet Ice Cream Conclusion References Emulsions and Foams: Ostwald Ripening and Disproportionation in Practice Emulsions and Foams Let Us Remember That Metastable Systems are Not Thermodynamically Stable Destabilization Mechanisms Changes in Emulsions Changes in Foams How Does This Apply? Application to Emulsions Application to Foams Conclusions and Perspectives References Emulsions: Lecithin Lecithin Composition of Lecithin Phospholipids Glycolipids Triglycerides Other Components Applications of Lecithin Emulsions – Types Labelling of Lecithin References Emulsions: Emulsions and Surfactants in the Kitchen Oil Does Not Mix With Water; Surface Tension Surfactants HLB Values Making Colloidal Systems Why Are Micelles Depicted As Spherical? Micellar Concentration Surfactants in Emulsions Conclusions References Essential Oils The Odour of Plants Is a Result of Their Metabolism How to Capture Smell? A Chronological Point of View From the Point of View of the Parameters Linked to/Depending Upon the Nature of Molecules: Partition Coefficients From the Point of View of the Manufacturing Processes Primary Extracts: Volatile Solvent Extraction and Essential Oils Essential Oil Production Plants Tinctures, Soluble Oils, Alcoholates Secondary (Re-Processed) Extracts Industrial Constraints Expected Yields As a Function of Time and Energy References Essential Oils: How to Safely Use Essential Oils Brief History of Safety Concerns North American Safety Approach by Congeneric Groups European Safety Approach by Substances With a Particular Concern Applications Conclusion References Evaporation Ordering Systems Food Liquids: O, S Hydrophobic Solutions: O Aqueous Solutions Aqueous Solutions at Room Temperatures or in the Mouth Aqueous Solutions Being Heated Stock and Reductions Steam Extraction More Complex Systems Having a Continuous Liquid Phase Water Activity Evaporation From Emulsions Flavour Release for More Complex Systems Crust Formation Water Vaporization and Frying Conclusion References Expansion Early Experiments Testing Culinary Precisions Other Expansions of This Kind One by One? References Fats and Oils: Physicochemical Properties of Edible Oils and Fats How Are Dietary Lipids Designed to Achieve a Certain Functionality? Hydrogenation Fractionation Interesterification References Fats and Oils: From Fat Droplets in Plant Seeds to Novel Foods Oleosomes Meet the Culinary World: Spreads and Sauces Fat Mayonnaise-Type Spread Mustard Spread Vinaigrette Béchamel Sauce Liquid Creamers References Fats and Oils: Oxidation of Dietary Lipids The Autoxidation Mechanism Final Oxidation Products How to Avoid Or Limit Oxidation Conclusion References Fats and Oils: Extra Virgin Olive Oil in Cooking – Molecular Keys for Traditional and Modern Mediterranean Gastronomy What Is Evoo? EVOO in ‘mediterranean Molecular Cuisine’ EVOO in Fish Canning and Cooking Tomato–EVOO Interactions Marinating Meat in Evoo Before Roasting Cooking in Evoo (Deep-Frying,-Pan-Frying, Sautéing, Sofrito) EVOO and Milk Proteins Conclusions Acknowledgements References Fermentation: Kimchi References Fermentation: Fermenting Flavours With Yeast Yeast Fermentation Flavour and Aroma Properties of Yeast Yeast in the Food and Beverage Industry References Fermentation: A Short Scientific and Culinary Overview of Kefir Introduction Origin, Production and Consumption Scientific Investigations Culinary Uses Acknowledgements References Filtration Membranes for Food Processing and Fractionation Introduction The Basics of Filtration Membranes From Frontal to Tangential Filtration Driving Force, Permeate Flux and Retention Intrinsic Limits and Challenges: Concentration Polarization and Fouling Applications Overview of the Interest in Filtration Membranes in Food Processing Purification Concentration/Extraction Integrated Separation Processes Wastewater Treatment and Valuation Conclusion References Food Matrices and the Matrix Effect in the Kitchen Introduction What Is a Food Matrix? Classifying Food Matrices by the Dispersed System Formalism Solid and Liquid Matrices (S) Emulsions (L1/L2) and Suspension (S/L) Matrices Gel Matrices (X/D3(S), XxD3(S)) Porous Matrices More Complex Matrices FM and Cooking Texture Flavour Release Nutrition Food Analysis Conclusions References Food Pairing: Is It Really About Science? Refutation of the Food Pairing Theory: A Critical Look at the Literature Conclusion References Freeze-Drying The Principle of Freeze-Drying Freeze-Drying Equipment Sublimation and Condensation in freeze-Drying Freezing of Water in Foods Raoult’s Law Ice Formation and Melting Freeze-Drying of Food Materials Heat and Mass Transfer Freeze-Drying Temperature Challenges Packaging Manufacturing Costs Freeze-Dried Foods Freeze-Dried Coffee Freeze-Dried Berries, Fruits and Vegetables Herbs and Spices Meat and Seafood Ready Meals Novelties Conclusions References Foams: Pickering Edible Oil Foam – Toward New Food Products Introduction Formation and Properties of Pickering Foams Foam Stabilization by Particles Instability Mechanisms in Pickering Foams Key Differences Between Aqueous Pickering Foams and Pickering Edible Oil Foams Formation and Properties of Pickering Edible Oil Foams Properties and Structure of the Crystalline Particles Strategy and Process to Produce Edible Oil Foams Foamability and Oil Foam Stability Structure and Rheological Properties of Edible Oil Foams Conclusion References Frying Introduction Oil Uptake Chemical, Physical and Microstructural Changes Conclusions Acknowledgements References Gastrophysics: A New Scientific Approach to Eating Introduction Molecular Gastronomy Neurogastronomy Gastrophysics Conclusions References Gels Using the Dispersed System Formalism for Describing Gels Simple Gels As Described Using Dsf Operators More Complex Gels More Than Two Phases: Dynagels/statgels References Heat Transfer in Culinary Sciences Introduction Heat Transfer Modes Internal Energy Variation Heat Balance Equations Basic Applications Refrigerating a Jelly Cooking Potatoes in Boiling Water Introduction to Coupled Phenomena Baking Bread Freezing Ice Cream References Hydrocolloid Usages As Gelling and Emulsifying Agents for Culinary and Industrial Applications Introduction Use of Hydrocolloids As Gelling Agents Agar-Agar Chemical Composition/Structure The Gelation of Agar-Agar External Effectors and Synergies Applications of Agar-Agar Carrageenans (Iota and Kappa) Chemical Composition/structure The Gelation of Carrageenans External Effectors and Synergies Applications of Carrageenan Gels Sodium Alginate Chemical Composition/structure Alginate Solutions The Gelation of Alginate External Effectors and Synergies Acidity Calcium Salt Applications of Alginate Gellan Gum Chemical Composition and Structure Hydration of Gellan Gum The Gelation of Gellan Gum Low Acyl High Acyl Gelling Mechanism External Effectors and Synergies Properties of Gellan Gum Gels Gellan Gum Fluid Gels Applications of Gellan Gums Hydrocolloids as Emulsifiers Exudate Gums Gum Arabic Chemical Composition/Structure Emulsifying Properties Gum Ghatti Chemical Composition/Structure Emulsifying Properties Other Polysaccharide Hydrocolloids (Modified) Starch Chemical Composition/structure Emulsifying Properties Cellulose Derivatives Chemical Composition/structure Emulsifying Properties Pectins Chemical Composition/structure Emulsifying Properties Protein Hydrocolloids and Their Interaction With Polysaccharides Physico-Chemical Parameters of Interaction Functional Properties References Imaging Foodstuffs and Products of Culinary Transformations Imaging of Emulsions: Mayonnaise, Butter, and Whipped Cream Imaging of Cheese Imaging of Dried Vegetables: Crunchy Japanese Tsukemono Imaging Squid Conclusion Acknowledgments References Meat: Meat Tenderness and the Impact of Cooking Muscle Structure and Transformation of Muscle Into Meat During Ageing Evolution of Meat Structure During Cooking Is It Possible to Totally Control the Tenderness of Cooked Meat? Conclusion References Meat: Heat Transfer in Meat Cooking Thawing and Freezing Browning References Meat: Reduction of Nitrate and Nitrite Salts in Meat Products – What Are the Consequences and Possible Solutions? Introduction Do Nitrate-Rich Plant Extracts Offer a Viable Alternative? Role of Nitrates/Nitrites in Colour Colour Formation Alternatives Addition of Natural Colourants Addition of Bacteria Role of Nitrates/Nitrites in Flavour Flavour Development, Antioxidant Role Alternatives to Nitrates and Nitrites Role of Nitrates/Nitrites in Microbiological qualities Growth, Survival and Activity of Starters Growth and Survival of Spoilage Bacteria Inhibition of Pathogenic Bacteria Clostridium Botulinum Salmonella Listeria Alternatives Plant Extracts Lactic Acid Bacteria Conclusion References Microwave Heating and Modern Cuisine Introduction Principle of Operation of a Microwave Oven Microwave Heating of Food References Mineral Ions and Cooking Involvement of Mineral Ions in Food in Taste Perception and Appreciation Dairy Products Meat Products Tomatoes Drinking Water Mineral Ions May Affect the Colour of Food Crude Food Products During Cooking Mineral Ions Affect the Texture and Structure of Food Vegetables Emulsions Conclusion References Osmosis in the Kitchen Osmosis and Semipermeable Membranes Where Are These Semipermeable Membranes? Other Culinary Processes With Osmosis Mechanisms Applications Conclusion References Pasta: Durum Wheat Proteins – a Key Macronutrient for Pasta Qualities Pasta Quality Is Driven by Both Raw Material and Process Durum Wheat Components Pasta-Making Process Pasta Qualities Gluten Proteins Control Pasta Qualities Protein Contribution to Quality Throughout pasta-Making Process Protein and Pasta Qualities Conclusion References Pasteurization in the Kitchen Introduction Pasteurization Processes Used in the food Industry Low-Temperature, Short-Time Pasteurization High-Temperature, Short-Time Pasteurization Steam Pasteurization Sous-Vide Cooking Pathogens of Concern for Thermal Pasteurization Physical-Chemical Modifications of Foods During Pasteurization Meat Protein Modifications Lipid Modification Fruits and Vegetables Saccharide Modification During Pasteurization Colour and Texture Antioxidant Activity Phenolic Compounds Carotenoids Vitamins Novel Pasteurization Methods References Plating: The Science of Plating Introduction Assessing Orientation Preferences for the Plating of Food Pointing Angularity Away From the Diner Ascending to the Right: Preferential Orientation for Linear Elements Orientation Preference for the Horizontal/Vertical Conclusions References Proteins and Proteases Introduction Amino Acids Protein Structure Tertiary Structure Quaternary Structure Protein Denaturation Proteases and Proteins Enzymes and Cheese Fruit Enzymes Marinades and Meat Conclusions References Puddings: The Secret of the Rice Pudding Rice Pudding Reference Roasting The Particular Example of Coffee Some Modifications of Coffee Seeds during Roasting Other Seeds Conclusions References Salt: When Should Salt Be Added to Meat Being Grilled? Juice Extraction by Salt How Much Salt Goes Into Meat During Grilling? References Sauces How to Use the New Classification? References Sauces: Hollandaise Sauce Hollandaise Sauce History Mother and Daughter Sauces A Warm Emulsion Mixing of the Immiscible Ratios The Art of Mixing Stabilizers and Emulsifiers The Droplets’ Life in Solitude Hollandaise Ingredients The Problematic Butter Hollandaise Preparation Summary of Success Points for Emulsions and Warm Butter Sauces Hollandaise Sauce Recipe Base: White Wine and Vinegar Reduction: Flavorings: References Sauces and Purées: The Underside of Applesauce Apple Fruit: An Organized Structure From Macroscopic to Microscopic Scale From Apple Fruit to Applesauce: thermo-Mechanical Treatment Applesauce: A Soft Plant Particle Suspension Which Parameters Influence the Texture of Apple Puree? Particle Concentration and Serum Viscosity Particle Morphology Intrinsic Parameters Variety and Cultivars Maturity/Loss of Adhesion Thermo-Mechanical Treatment Link Between Perceived Texture (Sensory) and Measured Texture (Instrumental) Conclusions and Perspectives References Seaweeds: Phycogastronomy – the Culinary Science of Seaweeds Sensory Perception of Seaweeds Visual Appearance and Aesthetics Auditory Sensation Aroma and Odour Texture (Mouthfeel) Taste Umami and Dashi Acknowledgements References Size Reduction Introduction Cutting Grinding Emulsions and Suspensions Processes and Equipment Measuring Particle Size Particle Size Distributions References Smoked Foods Introduction Smoking Methods Odorants in Smoke Different Smoking Materials Taste Texture Health Aspects Applications of Smoke References Sous Vide Cooking Packaging Cooking Sous Vide Meat, Poultry, and Fish Doneness, Appearance, and Texture Tender Cuts Tough Cuts Storing and Reheating Finishing for Service References Spherification Introduction The Science Behind the Technique The Future References Squid: Gastrophysics of Squid – From Gastronomy to Science and Back Again Introduction The Challenge of Tough Muscular Fibres Texture of Squid Umami Taste of Squid Some New Squid Products of Gastronomical value Acknowledgements References Sugars: Soft Caramel and Sucre à la Crème – an Undergraduate Experiment about Sugar Crystallization Introduction Historical and Cultural Background Physical Chemistry of the Confections Conclusion Acknowledgements References Sugars: Sugar (and Its Substitutes) in Pastries Sweet Taste Colour and Flavour Profile Texture Properties Preservation Experimentation References Sugars: Erythritol–sucrose Mixtures Out of Equilibrium – Exciting Thermodynamics in the Mouth Experimental Observation of Glass Transitions and Crystallization Glass Transitions Crystallization Melting Inspiration for the Kitchen Ice Blossoms Hot Syrup Conclusion References Sugars: Intramolecular Dehydration of Hexoses Arithmetic of Hexose Dehydration Inspection of Systematic Possibilities of Hexose Dehydration Most Commonly Observed Hexose Dehydration Products and Properties Conclusion References Taste and Sound Food-Intrinsic Sounds Food-Extrinsic Sounds Sonic Ingredients Technology for “sonic Seasoning” Crossmodal Correspondences Between Taste and Sound Multisensory Gastromusical Art Conclusion References Temporal Domination of Sensation: When Building Dishes, let’s Take Temporality Into Account Origin of Tds: From Intensity to Dominance Pairing Tds With Liking, Wanting and Satiation Temporal Dominance of Emotions (TDE) No Dominance and Dual-TDS Using TDS-Liking for Descriptive and Hedonic Evaluation of Food Pairing A Need for TDS Data Analysis Refinements Last But Not Least: What Is Dominance? References Texture: The Physics of Mouthfeel – Spreadable Food and Inulin Particle Gels Introduction Liver Sausages: The Role of Proteins and Fats Inulin: Selectively Crystallisable Molecules Fractal Particle Gels and “Simulated Melting” Conclusions References Texture: How Texture Makes Flavour Interplay Between Mouthfeel and Other Sensory Perceptions Taste → Touch Touch → Taste Temperature → Taste Taste → Irritation Irritation → Taste Smell → Touch Touch → Smell Smell → Temperature Temperature → Smell Smell → Irritation Irritation → Smell Touch → Temperature Temperature → Touch Touch → Astringency Temperature → Irritation Irritation → Temperature Texture Texture and Food Culture Texture and the Recognition of Food Food Complaints Often Relate to Mouthfeel Modifying Texture The Challenge in Designing Texture Acknowledgements References Texture: Tsukemono – the Art and Science of Preparing Crunchy Vegetables Preparation of Tsukemono Salt, Salts, and Texture Drying and Texture Flavour Aesthetics and Health Acknowledgements References Thickeners: Cellulose and Its Derivatives Carboxymethylcellulose Structure Solubility Viscosity Hydration Rheological Behaviour Compatibility With Other Ingredients Applications Methylcellulose and Hydoxypropylmethylcellulose Structure Dispersion/Solubility Rheological Behaviour Gelation Characteristics Effect of Other Ingredients On Gelling Temperatures Mechanism of Gelation Applications Hydroxypropylcellulose Ethylcellulose References 3D Printing of Food Introduction and History Principle of 3D Printing of Food Possible End-Use Scenarios Food Applications Chocolate Pasta Confectionery Meals Specialist Nutritional Foods Fruit Culinary Applications Bakeries Restaurants and Chefs Serving 3D-Printed Foods 3D Printing and Fine Dining Collaborative Projects and Applications Applications of Molecular Gastronomy Specialised Stores and Personalised Products Limitations Future Speculations Conclusions References Umami: The Molecular Science of Umami Synergy Molecular Mechanism of Umami Synergy Umami in the Kitchen Umami and Healthy Eating Acknowledgements References Part II Educational Practices The Right Words for Improving Communication in Food Science, Food Technology, and Between Food Science and Technology ... About Flavour (and Flavor) About Colloids Emulsions and Emulsified Systems Gels Foams and Aerated Systems About Chemistry in General Should We Speak of Maillard Reactions? Probably Not Conclusion References Experimental Flavour Workshops Developments Since 2000 in Primary Schools Departing From “instinct” Protocols and Their Instructional Support Instructional Efforts An Example Activity: The Whipped Egg White Contest The Instructional Objectives Experimental Sheet Material for a Class of 30 Children: Protocol Instructional Commentary Possible Extensions Conclusion References Teaching Argumentation and Inquiry Through Culinary Claims Introduction Background Argumentation, Inquiry and Socio-Scientific Issues in Education Toulmin’s Argumentation Pattern (tap) and Education The “kitchen Stories” Project Practical Approach in the “kitchen Stories” Project First Phase (2–3 Weeks’ Duration, Part-Time) Step 1 – Collect and Document Culinary Claims Step 2 – Analyse and Construct Plausible Arguments for a Few Selected Claims Second Phase (2–3 Weeks’ Duration, Part-Time) Step 3 – Test/Experiment Analysed Claims Step 4 – Record and Publish Results, Documentation of cultural Heritage Case Example: You Can’t Make Jelly Containing Fresh Kiwi First Phase (3 Weeks) Second Phase (3 Weeks) Results and Discussion Research Questions, Observations, Preliminary Results and Discussion Culinary Claims, Tap and Argumentation Instruction Promoting Minds-On As Well As Minds-On-Hands-On Practical Work Epistemic Status: Source Awareness, Sourcing Skills and Critical Thinking Kitchen Stories and Declarative Knowledge Conclusions Outlook References Cooking and Science Workshops: The “Soft of the World”, Gelling Agents Gelling Agents: Agar-Agar and Gelatine More Gelling Agents: Sodium Alginate References Culinary Sciences for the Enhancement of the Public Understanding of Science Science in Formal Educational Settings Science Outreach on Informal Platforms Some Examples Using the Science of Food and Taste in Outreach Activities Acknowledgments References “Science and Cooking Activities” for Secondary School Students Objectives and Methods Workshop 17: How Do We Use Sugar Syrup to Create Multilayered Cocktails? Workshop 19: Where Does the Color of Green Beans Come From After Cooking? References How to Reduce Oil in French Fries: A Student Experiment Protocol Results References An Educational Satellite Project Around the Scientific Elucidation of Culinary Precisions in Lebanon and in the Middle East Introduction Research Activities Social Outreach Teaching Structures School Level Bachelor Degree Level Master Degree Level Continuing Education and Knowledge Transfer Regional Expansion Conclusion Acknowledgements References Bon Appétit, Marie Curie! A Stanford University Introductory science of Cooking Course Introduction and Overview Details of the Class Sessions Session 1: Taste and Flavor Session 2: Why Cook Food? Section 3: The Chemistry of Cooking Session 4: Fermentation Session 5: Sauces as Complex Mixtures Session 6: Modernist Session 7: Chocolate Teaching the Course On Stanford Campus Teaching in Paris Teaching During a Global Pandemic Conclusions and Future Directions References Molecular Gastronomy in Science Education and Science Communication at the National University of Singapore The Project: Reaching Out With Molecular Gastronomy in Singapore Science Education and Science Communication An Example of a Typical Workshop People and Planning People Roles, Tasks and Teaching Material Choice of Topics Related to Molecular Gastronomy Benefits and Impacts Teaching Science to Workshop Attendees Empowering Undergraduates Plans for the Future Acknowledgements References Molecular Gastronomy: A Universal Portal to the Molecular Sciences Acids and Bases Oxidoreduction Glycation/Maillard Reaction Enzyme Kinetics Elasticity References Heat Transfer in the Kitchen – Exercises Cooking Pasta Freezing an Apple Sauce Refrigerating a Soup Tray Ionic Diffusion in Spherified Calcium Alginate Gels: A Laboratory Experiment Introduction Sources and Chemistry of Alginic Acid and sodium Alginate Uses of Sodium Alginate Medicine and Dentistry Innovative Materials Art Molecular Cooking Physical Properties of Calcium Alginate Experimental Protocol Preparation of Sodium Alginate Solution Jellification and Conservation Bath Preparation of Acidic Cacl2 Solutions and Measurements of Turning Times and Diameter of Spheres Results Digital Spectrophotometric Analysis Conclusions Supplementary Material Acknowledgements References Simple Calculations Based On Cooking For Some of Us, Calculation Is a Need That Can Become Fun After Realizing That It Is Easy Simple Knowledge How to Calculate Which Tool? A First Summary, a “Backbone” for Calculation The Quality of Calculation: Validation A First Example: How Many Bubbles Form in a Whipped Egg White? The Question Analysis of the Question The Data Are Introduced Qualitative Model Quantitative Model Solving Expressing the Results Finding Digital Data Introduction of Data Into the Formal Solution Discussion Conclusions and Perspectives A Second Example: Why Do Oil Droplets Cream in Mayonnaise Sauce? The Question: In Natural Language, With the Right Words, in a Concise and Simple Way (subject, Verb, Complement) Analysis of the Question The Data Are Introduced Qualitative Model Quantitative Model Solving Looking for a Solving Strategy Implementing the Strategy Validation Expressing the Results The Formal Result Found Is Written Down Again Finding Digital Values Introduction of Data in the Formal Solution Discussion Why Does Stokes Drag Relate to R and Not r2? Conclusions and Perspectives A List of Questions That Students Can Use For Developing Their Problem-Solving Skills About Gases About Liquids About Foams About Emulsions About Gels About Suspensions More Complex Systems Conclusions References Teaching and Cooking With Culinary Teachers The Monthly Inrae-Agroparistech Seminars On Molecular Gastronomy Many Questions In Practice References Part III Culinary Applications New Greek Cuisine Greek Salad (Granita) Cassoulet Dolmas Soft Boiled Egg Orange Explosion A Few Words by the Chef(s) What Is Your Professional Background? How Would You Define Your Cooking Style? The Recipe(s) You Are the Proudest Of? What Ingredients Inspire You More Particularly? How to Be Creative and Keep “fashion” in Cooking? What Do You Do Now That You Did Not Do Ten Years Ago? What Would You Like to Be Able to Do in 10 Years That You Are Not Able to Do Now? Do You Collaborate With Scientists? Other People (artists, Designers, Engineers, …)? What Is Your Strategy to Innovate/create new Dishes? 3D Printed Note by Note Recipe: Soya Lobster Prototype Recipe Cooking (with) Olive Oil Crunchy Evoo EVOO Powder Jellified Evoo Vinaigrette EVOO Cold Mousse EVOO Hot Mousse EVOO Encapsulation EVOO Ice Cream EVOO Sponge Cake Frozen Evoo Soufflé Cooking for the Elderly Culinary Constructivism and Note by Note Cooking Debyes Debye Raspberry/basil Debye Capers/anchovies Debye Chocolate/orange Diracs Dirac Compact Fibrous Dirac 1 Another Fibrous Dirac The “Chick Corea” The Whole Work First for Culinary Constructivism Culinary Precisions, Knowledge and Gourmandise Note by Note Cooking Conclusions and Perspectives Decantation An Old Process for Cooking and Alchemy The Old Dynamics Decanting in the Kitchen Other Applications of This System References Note by Note Recipes for a Press Conference and Tasting Organized at ITHQ, 2012 Bubbles Cloud Tart Flama Ultra Annex: Soaking the Surimi Using Liquid Nitrogen to Prepare Ice Creams in the Restaurant The Brandy Sorbet by André Daguin Fruit Sorbet by Noël Gutrin Crêpes Mademoiselle by Philippe Labbé A Note by Note Traditional Chinese Dinner Created and Served in Singapore The Note by Note Menu, With Comments From the Chefs First Dish: Do, Re, Mi Come Together in a Mini Dim Sum Bamboo Steamer Second Dish: Sea of Change Third Dish: Longevity Fourth Dish: Lioness Head Fifth Dish: Save the Shark Sixth Dish: Hidden Heart Seventh Dish: Last Kiss The Recipes Do – Pot Sticker, Note by Note Dough: Meat Base: Daikon Fibre: Marinade + Meat Base: Dumplings: Method, Dough: Method, “meat” Base: Filling Preparation: Method, Dumplings: Re-Salted Egg Crisp, Note by Note Dough: Salted Egg Seasoning: Method, Dough: Mi – Bao Char Siu, Note by Note Dough: “Meat” Base: Daikon Fibre: Char Siu Sauce: Base Meat + Sauce: Method, Dough: Method, “Meat” Base: Method, Char Siu Sauce: Method, Filling: Filling + Dough: Sea of Change – Oyster Pancake, Note by Note Batter: Oyster Seasoning: Chilli Sauce Note: Method, Batter: Method, Seasoning: Method, Sauce: Longevity – Noodle, Note by Note Dough: Chicken Jelly: Directions: Lioness Head, Carrot Cake, Note Leek, Note by Note “Meat” Base: Daikon Fibre: Note by Note Crumb: Meat Balls: Broth and Sauce: Daikon Cake: Note Leek: Method, “Meat” Base: Method, Crumb: Save the Shark, Note by Note Soup: Fin: Method, Soup: Method, Fin: Hidden Heart, Note by Note Coconut Agar Gel: Method: Last Kiss – Lollipop, Note by Note Filling: Method: Greek Diracs Introduction The Menu Amuse-Bouche Note by Note Entrée Note by Note First Course Sherbet Note by Note Main Course Dessert Note by Note Mignardise Note by Note The Recipes Evocation Sausage-Tempura, Evocation Sausage-Tempura,-Mustard-Wasabi Dirac Sausage-Tempura: Garlic Jelly: Dough for Frying: Note by Note Flour (portion): Note by Note Bread: Mustard Foam: Evocation Potato and Tomato Chips, Evocation Cucumber, French Bread and Garlic, Evocation Milk and Cheese Evocation Potato: Evocation Tomato: Evocation Milk and Cheese: Emulsion Cucumber: Evocation Mediterranean Seafoods Dirac Shrimp Bass: Sablé Dough (for the Shrimp): Feta Evocation: Tomato Sauce: Ravioli Evocation Earth Ravioli Dough: Beetroot Jelly: Cheese Foam: Garlic Transparent Gel: Foam Caramel – Mushroom – Beetroot: Beetroot, Mushroom and Caramel Juice: N-Fruit, Imaginary Fruit, Fruity and Sour, Kernel Evocation Caramel, Vanilla, Earth Evocation Coconut, Milk, Vanilla and Smoke N-Fruit Mousse: Meringue: Honey Caramel Caviar (14 G / Portion): Cigarette: N-fruit Skin: Vanilla Earth: Sponge Black: An Eclipse Dish Modern Swiss Cooking Sparkling Meringue / Double Cream of Gruyère Double Cream Mixture Spicy Cigar Sparkling Meringues Chocolate Sorbet Dressage Crisp Fondue “Vacherin Fribourgeois” Ingredients Recipe Finishing How Do Eggs Coagulate? Uncooking Eggs Using This Knowledge to Make New Eggs References Vegetable Salad Ingredients For the Broth For the Vegetables For the Dressing Methods For the Broth For the Vegetables For the Dressing Filtration Modern Techniques Future Developments? References Waiter! There Is Garlic in My Meringue! References Lobster and Juniper Lobster Juniper Gel Grapefruit Caramel Lobster Sabayon Juniper Oil Juniper Cream Molecular Cooking Tools Ingredients Methods and Techniques Centrifugation Cryo-Techniques Using Dry Ice and Liquid Nitrogen Distillation Drying Filtration Foaming Gelling Sous Vide Cooking Smoking Spherification Conclusion References Note by Note Cooking and Note by Note Cuisine What Is Note by Note Cooking? A Short Prehistory and a Birth Why Is Nbn Different From Molecular Cooking? Why Is It Important? A Short History A Comment On the Name First Lectures Hong Kong Pioneers Acceleration: Book and Courses International Contests Products Creating An Nbn Dish Recent Developments References Spherification Some Technical Information Sodium Alginate Instructions for Use The Role of Calcium General Principles Recipes Basic Spherification Recipe Reverse Frozen Spherification Cryogenic Cooking – Cryo-Diffusion for Making Frozen Spheres Which Are Then Gelled in a Sodium Alginate Bath A Recipe With Cranberries References The Raspberry Pear Viennoiserie The Four Stages of Materials Preparation Raspberry Pear Preparation The Crème Patissiere Stage # 2: Preparation and Cutting of the Pastry References Molecular Mixology: Welcome Coffee, a Cocktail With Ten Layers More Layers Than Usually Done: The Welcome Coffee A Cocktail for Restaurants Ingredients for Six People Preparation Recipe 1 – Gelled Strawberry Juice Recipe 2 – Foie Gras Cream Recipe 3 – Custard With Pistachio Recipe 4 – Olive Oil With Citrus Recipe 5 – Strawberry Mousse Finishing References Cube of “Chicken-Carrot” with Chips of “Chicken-Carrot”-“Basil-Lemon” Sphere of “Chicken-Carrot” Gelatine Cube “pork Stock” “Rind With Kiwi Seeds” Layer “Basil-Lemon” Chips “Tomato Granité” Juice Some of the Easiest Note by Note Recipes Served at Senses Restaurant Recipe 1. NbN “Cucumber” and Buttermilk Spheres (Figure 132.1) For the Coating Recipe 2. NbN “Nuts” Air Bubbles (Figure 132.2) Recipe 3. NbN “Goat Cheese” Frozen Pearls Recipe 4. NbN “Beetroot” and Nbn “Gorgonzola” Rocks Part 1 Part 2 Recipe 5. Nbn Bread Grissini (Figure 132.3) Recipe 6. Nbn “potato” Tuiles (Figure 132.4) Recipe 7. Smoked Bell Pepper Nbn Ketchup (Figure 132.5) Recipe 8. Orange Blossom Sorbet The Forest Floor Mushroom Meringue Recipe Bacon Soil Recipe Horseradish, Basil and Pea Sponge Recipe Basil and Matcha Tea Leaves Recipes A Note by Note Macaron Note by Note Cooking Can Teach a Lot The Recipe for the Macaron Note by Note Cooking Introduction The Base Chord The Middle Chord The Top Chord How to Work to Create Note by Note Flavours? References Note by Note Sushis Consistency of Rice “Note by Note” “Note by Note” Covering Sheet Slowly Cooked Lamb Neck With Fermented Flour Pancakes, Sunchoke Puree and Beer Glaze For the Lamb For the Sunchoke Puree For the Fermented Flour Pancake For the Confied Sunchokes For the Frosting of Black Beer A Few Words by the Chef What Is Your Professional Background? How Would You Define Your Cooking Style? The Recipe(s) You Are the Proudest Of? What Ingredients Inspire You More Particularly? How to Be Creative and Keep “fashion” in Cooking? Index