TABLE OF CONTENTS
Foreword
Introduction
About the Editors
Contributors
Part I SCIENCE
Acids. Acids in foods and perception of sourness
Christian Salles
Anthocyanins. Anthocyanins in food
Véronique Cheynier
Alcoholic Beverages : Production, Trends, Innovations
Konstantin Bellut, Kieran M. Lynch, Elke K. Arendt
Ash. Ash in the kitchen
Marta Ghebremedhin, Bhagyashri Joshi, Andreas Rieger, Christine Schreiber, Thomas A. Vilgis
Baking. Laminated bakery products
Roxane Detry, Christophe Blecker and Sabine Danthine
Baking. Chemical Leaveners
Linda A. Luck
Baking. Injera - The Multi-Eyed Flat Bread
Mahelet Girma, Sumaya M. Abdullahi, Benjamin L. Stottrup
Baking. Viennoiserie - Laminated pastry production
James A. Griffin
Baking. How does starch gelatinization influence texture ?
Anaïs Lavoisier
Baking. Sourdough Bread
Mark Traynor
Barbecue. The chemistry behind cooking on a barbecue
Florent Allais
Bioactivity. Bioactivity and its measurement
Hervé This vo Kientza
Browning. The glycation and Maillard reactions : major non enzymatic browning reactions in food
Frederic J. Tessier
Canning. Appert and food canning
Jean-Christophe Augustin
Capillarity. Capillarity in action
Hervé This vo Kientza
Champagne. Champagne tasting from a scientific perspective
Gérard Liger-Belair, Clara Cilindre, Daniel Cordier, Guillaume Polidori, Fabien Beaumont, Thomas Séon
Chantillies. The cousins of whipped cream : “Chantillys”
Hervé This vo Kientza
Cheese. Hot culinary uses of cheese
Sébastien Roustel, John A. Hannon
Chocolate. Chocolates from the world, simple physics, complex flavour
Bhagyashri L Joshi, Sarah Gindra, Thomas A. Vilgis
Chocolate. Oral processing of chocolate : successive interplay of sensory and physicochemical parameters
Thomas Vilgis
Coffee. Coffee preparation : from roasted beans to beverage
Laura Febvay, Hervé This vo Kientza
Colour. Natural pigments in foods and their technical uses
Juan Valverde
Cooking
Hervé This vo Kientza
Cooking. Culinary precisions and robustness of recipes
Hervé This vo Kientza
Cryogenics. Cryogenics in the kitchenPage 8 of 406
Peter Barham
Dairy. Milk gels – a gastrophysics view
Judith Hege, Marta Ghebremedhin, Bhagyashri Joshi, Christine Schreiber, H.-C. Gill, Thomas A. Vilgis
Dairy. Culinary uses of milk, butter and ice cream
Alan L. Kelly and David S. Waldron
Dairy. Ginger milk curd
Martin Lersch
Dehydration
José M. Aguilera
Dispersed Systems Formalism (DSF)
Hervé This vo Kientza
Distillation. The behaviour of volatile compounds during distillation of hydro-alcoholic solutions and during hydro-distillation
Martine Esteban-Decloux
Eggs. Let us have an egg
Hervé This vo Kientza
Emulsions. Emulsified systems in food
Markus Ketomäki, Trivikram Nallamilli, Christine Schreiber and Thomas A. Vilgis
Emulsions. Ostwald Ripening and disproportionation in practice
Hervé This vo Kientza
Emulsions. Lecithin
Elzbieta Kozakiewicz, Daniel Cossuta
Emulsions. Emulsions and surfactants in the kitchen
Hervé This vo Kientza
Essential oils. Essential oils.
Eric Angelini, Laure Dziuba
Essential oils. How to safely use essential oils
Eric Angelini, Laure Dziuba
Evaporation
Hervé This vo Kientza
Expansion
Hervé This vo Kientza
Fats and oils. Physicochemical properties of edible oils and fats
S. Danthine
Fats and oils. From fat droplets in plant seeds to novel foods
Juan C. Zambrano, Behic Mert, Thomas A. Vilgis
Fats and oils. Oxidation of dietary lipids
Luc Eveleigh
Fats and oils. Extra virgin olive oil - molecular keys for traditional and modern Mediterranean gastronomy
Raffaele Sacchi.
Fermentation. Kimchi
Weon-Sun Shin
Fermentation. Fermenting Flavours with Yeast
Angela Coral Medina and John P. Morrissey
Fermentation. A short scientific and culinary introduction to kefir
Christophe Lavelle and Jean-Baptiste Boulé
Filtration. Filtration membranes for food processing and fractionation
Marie-Laure Lameloise
Food matrix. Food matrices and matrix effect in the kitchen
José Miguel Aguilera and Hervé This vo Kientza
Food pairing. “Food pairing” - is it really about science ?
Hervé This vo Kientza and Christophe Lavelle
Freeze-Drying
Yrjö H. Roos
Foams. Pickering edible oil foam : toward new food products
A-L. Fameau
Frying
Franco Pedreschi
Gastrophysics. a new scientific approach to eating
Charles Spence
Gels
Hervé This vo Kientza
Heat transfer. Heat transfer in culinary sciences
Denis Flick
Hydrocolloids. Hydrocolloid usages as gelling and emulsifying agents for culinary and industrial applications
Rachel Edwards-Stuart and Reine Barbar
Imaging. Imaging foodstuff and products of culinary transformations
Mathias Porsmose Clausen, Morten Christensen, and Ole G. Mouritsen
Minerals. Mineral ions and cooking
Christian Salles
Meat. Meat tenderness and the impact of cooking
Jean-François Hocquette and Alain Kondjoyan
Meat. Heat Transfer in Meat
Douglas Baldwin
Microwaves. Microwave heating and modern cuisine
Alan L. Kelly and Hervé This vo Kientza
Meat. Reduction of nitrate and nitrite salts in meat products : What are the
consequences and possible solutions ?
Régine Talon, Sabine Leroy
Osmosis. Osmosis in the kitchen
Hervé This vo Kientza
Pasta. Durum wheat proteins : a key macronutrient for pasta qualities
Martin Coline, Morel Marie Hélène and Cuq Bernard
Pasteurisation. Pasteurization in the kitchen
Gabriela Precup, Dan-Cristian Vodnar
Plating. The science of plating
Charles Spence
Proteins. Proteins and proteases
Linda A. Luck, Alan L. Kelly
Puddings. The secret of the rice pudding
Martin Lersch
Roasting
Laura Febvay, Hervé This vo Kientza
Salt. When should salt be added to meat being grilled ?
Hervé This vo Kientza, Marie-Paule Pardo, Rolande Ollitrault
Sauces
Hervé This vo Kientza
Sauces. Hollandaise sauce
Guro Helgesdotter Rognså
Sauces. The underside of applesauce
Cassandre Leverrier
Seaweeds. Phycogastronomy : the culinary science of seaweeds
Ole G. Mouritsen
Size reduction
José M. Aguilera
Smoked foods
Jane K. Parker, Alice Pontin
Sous Vide Cooking
Douglas Baldwin
Spherification
Linda A. Luck
Squid. Gastrophysics of squid : from gastronomy to science and back again
Ole G. Mouritsen, Charlotte Vinther Schmidt, Peter Lionet Faxholm, and Mathias Porsmose Clausen
Sugars. Soft caramel and sucre à la crème : an undergraduate experiment about sugar crystallization
Irem Altan
Sugars. Sugar (and its substitutes) in pastries
Anne Cazor
Sugars. Erythritol-Sucrose-Mixtures out of Equilibrium – Exciting Thermodynamics in the Mouth
Hannah M. Hartge, Birgitta Zielbauer, Thomas A. Vilgis
Sugars. Intramolecular dehydration of hexoses
Marie-Charlotte Belhomme, Stéphanie Castex and Arnaud Haudrechy
Taste. Taste and sound
Bruno A. Mesz
Temporal Domination of Sensation. When building dishes, let’s take temporality into account
Pascal Schlich
Texture. The physics of mouthfeel : liver sausages and inulin particle gels
Thomas A. Vilgis
Texture. How texture makes flavour
Ole G. Mouritsen
Texture. Tsukemono : the art and science of preparing crunchy vegetables
Ole G. Mouritsen
Thickeners. Cellulose and its derivatives
Rachel Edwards-Stuart
3D printing of food
Megan Ross, Roisin Burke, and Alan L. Kelly
Umami. The molecular science of umami synergy
Ole G. Mouritsen
Part 2 –APPLICATION TO EDUCATION
The right words for improving communication in food science, food technology and between food science and technology and a broader audience
Hervé This vo Kientza
Experimental flavour workshops
Hervé This vo Kientza
Teaching argumentation and inquiry through culinary claims.
Erik Fooladi
Cooking and science workshops : the soft of the world gelling agents
Pere Castells
Culinary sciences for the enhancement of the public understanding of science
Ole G. MouritsenPage 16 of 406
“Science and cooking activities” for secondary school students
Marie-Claude Feore, Laure Fort, Marie-Blanche Mauhourat, Hervé This vo Kientza
How to reduce oil in French fries ? A student experiment
Hervé This vo Kientza
An educational satellite project around the scientific elucidation of culinary precisions in Lebanon and in the Middle East
Reine Barbar, Jean-Marie Malbec, Christophe Lavelle and Hervé This
Bon Appétit, Marie Curie ! A Stanford University Introductory Science of Cooking Course
Markus W. Covert and Imanol Arrieta-Ibarra
Molecular gastronomy in science education and science communication at the National University of Singapore
Linda Sellou and Lau Shi Yun
Molecular Gastronomy : A Universal Portal to the Molecular Sciences
Patricia B. O’Hara
Heat transfer in the kitchen – Exercises
Manuel Combes
Ionic diffusion in spherified calcium alginate gels : a laboratory experiment using molecular diffusion to show that gels are dispersed systems which at the same time behave both as liquids and solids
Lorenzo Soprani, Lara Querciagrossa, Silvia Cristofaro, Luca Muccioli, Silvia Orlandi, Elena Strocchi, Alberto Arcioni, Roberto Berardi
Simple calculations based on cooking
Hervé This vo Kientza
Teaching and cooking with culinary teacher
Christophe Lavelle
The monthly Inrae-AgroParisTech seminars on molecular gastronomy
Hervé This vo Kientza
Part 3 –APPLICATION TO CULINARY PRACTICE
New Greek cuisine
Georgianna Hiliadaki et Nikos Roussos
3D Printed Note by Note recipe : soya lobster prototype
Róisín Burke
Cooking (with) olive oil
Christophe Lavelle
Cooking for the elderlyPage 18 of 406
Christophe Lavelle
Culinary constructivism and note by note cooking
Pierre Gagnaire
Decantation
Hervé This vo Kientza
Note by note recipes for a press conference organized at ITHQ, 2012
Erik Ayala-Bribiesca, Ismael Osorio
Using liquid nitrogen to prepare ice creams in the restaurant
Christophe Lavelle and Hervé This vo Kientza with chefs André Daguin, Noël Gutrin and Philippe Labbé
A Note by Note traditional Chinese dinner created and served in Singapore
Kelly Lee, Aaron Wong, Tony Choo, Nicolas Vergnole, Gn Ying Wei, and Tais Berenstein
Greek Diracs
Makis Kalossakas and Nicolas Nikolakopoulos
An eclipse dish
Hervé This vo Kientza
Modern Swiss cooking
Denis Martin
How do eggs coagulatePage 19 of 406
Hervé This vo Kientza
Vegetable salad
Jean Chauvel
Filtration
Hervé This vo Kientza
Waiter ! There is Garlic in my Meringue !
César Vega
Lobster and juniper
David Toutain
Molecular Cooking
Róisín Burke and Pauline Danaher
Note by note cooking and note by note cuisine
Hervé This vo Kientza, Roisin Burke
Spherification
Sasa Hasic
The Raspberry Pear Viennoiserie
James A. Griffin
Molecular Mixology : Welcome coffee, a cocktail with ten layers
Hervé This vo Kientza, Pierre Gagnaire
Cube of “chicken-carrot” with chips of “basil-lemon”
Pasquale Altomonte and Dao Nguyen
Some of the easiest Note by Note recipes served at Senses
Andrea Camastra
The Forest Floor
Sophie Dalton
A Note by Note Macaron
Julien Binz
Note by note cooking
Michael Pontif
Note by note sushis
Guillaume Siegler
Slowly cooked lamb neck with fermented flour pancakes, sunchoke puree and beer glaze
Alex Tsionitis
