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Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and
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Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History) Hardcover - 2009

by This, Hervé

By showing that the creation of a meal is as satisfying as its consumption, This recalibrates the balance between food and the imagination. The result is a revolutionary perspective that tempts even the most casual cooks to greater flights of experimentation.


From the publisher

An internationally renowned chemist, popular television personality, and bestselling author, Herv This heads the first laboratory devoted to molecular gastronomy--the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Herv This unites the head with the hand in order to defend and transform culinary practice. With this new book, Herv This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites--hard-boiled egg with mayonnaise, simple consomm, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse--he isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal is as satisfying as its consumption, Herve This recalibrates the balance between food and our imaginations. The result is a revolutionary perspective that will tempt even the most casual cooks to greater flights of experimentation.

Details

  • Title Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History)
  • Author This, Hervé
  • Binding Hardcover
  • Edition First Edition; F
  • Pages 185
  • Language ENG
  • Publisher Columbia University Press, US
  • Date 2009-03
  • ISBN 9780231144667
  • Themes
    • Aspects (Academic): Science/Technology Aspects

Media reviews

Citations

  • Choice, 09/01/2009, Page 0

About the author

Herv This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Kitchen Mysteries: Revealing the Science of Cooking and Molecular Gastronomy: Exploring the Science of Flavor, among other books. M. B. DeBevoise has translated almost thirty works from French and Italian in every branch of scholarship, including Herv This's Molecular Gastronomy and The Columbia History of Twentieth-Century French Thought, edited by Lawrence D. Kritzman.
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Building a Meal: From Molecular Gastronomy to Culinary Constructivism
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Building a Meal: From Molecular Gastronomy to Culinary Constructivism

by This, Herve; Debevoise, Malcolm

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Building a Meal : From Molecular Gastronomy to Culinary Constructivism

Building a Meal : From Molecular Gastronomy to Culinary Constructivism

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Building a Meal : From Molecular Gastronomy to Culinary Constructivism
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Building a Meal : From Molecular Gastronomy to Culinary Constructivism

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Building a Meal : From Molecular Gastronomy to Culinary Constructivism

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Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History)

by Hervé This, Malcolm DeBevoise (Translator)

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Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History)

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Building a Meal – From Molecular Gastronomy to Culinary Constructivism
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Building a Meal – From Molecular Gastronomy to Culinary Constructivism

by This, Herve/ Debevoise, Malcolm (Translator)

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Building a Meal: From Molecular Gastronomy to Culinary Constructivism

Building a Meal: From Molecular Gastronomy to Culinary Constructivism

by Herve This

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Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the...
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Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History)

by This, Hervé; DeBevoise, Malcolm [Translator]

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ISBN 13
9780231144667
ISBN 10
0231144660
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