Note-by-note cooking : the future of food /

Note-by-note cooking : the future of food /

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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. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of...

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Bibliographic Details
Main Authors: This, Hervé (Author), This, Hervé (Author)
Corporate Author: De Gruyter
Other Authors: DeBevoise, M. B (Translator), DeBevoise, M. B. (Translator)
Format: Book
Language:English
French
Published: New York : Columbia University Press, [2014]
New York, NY : [2014]
Series:Arts and Traditions of the Table: Perspectives on Culinary History
Arts and traditions of the table
Subjects:
Artificial foods
Food additives
Food Additives
Aliments artificiels
Aliments > Additifs
COOKING > General
TECHNOLOGY & ENGINEERING > Food Science
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Dictionaries

Internet

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Stanford University

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Call Number: INTERNET RESOURCE

Duke University

Holdings details from Duke University
Call Number: ISIL:US-NCD

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