Handbook of Molecular Gastronomy

Christophe Lavelle, Herve This, Alan L. Kelly, Roisin Burke

• IntroductionPart I Scientific FoundationsAcids in Foods and Perception of SournessAnthocyanins in FoodAlcoholic Beverages: Production, Trends, InnovationsAsh in the KitchenBaking: Laminated Bakery ProductsBaking: Chemical LeavenersBaking: Injera – the Multi- Eyed Flat BreadBaking: Viennoiserie – Laminated Pastry ProductionBaking: How Does Starch Gelatinization Influence Texture?Baking: Sourdough BreadBarbecue: The Chemistry behind Cooking on a BarbecueBioactivity and Its MeasurementBrowning: The Glycation and Maillard Reactions – Major Non- Enzymatic Browning Reactions in FoodCanning: Appert and Food CanningCapillarity in ActionChampagne Tasting from a Scientific PerspectiveChantillys: The Cousins of Whipped CreamCheese: Hot Culinary Uses of CheeseChocolate: Chocolates from around the World, Simple Physics, Complex FlavourChocolate: Oral Processing of Chocolate – Successive Interplay of Sensory and Physicochemical ParametersCoffee Preparation – from Roasted Beans to BeverageColour: Natural Pigments in Foods and Their Technical UsesCookingCooking: Culinary Precisions and Robustness of RecipesCryogenics in the KitchenDairy: Milk Gels – a Gastrophysics ViewDairy: Culinary Uses of Milk, Butter and Ice CreamDairy: Ginger Milk CurdDehydrationDispersed System FormalismDistillation: The Behaviour of Volatile Compounds during Distillation of Hydro- Alcoholic Solutions and during Hydro- DistillationEggs: Let Us Have an EggEmulsions: Emulsified Systems in FoodEmulsions and Foams: Ostwald Ripening and Disproportionation in PracticeEmulsions: LecithinEmulsions: Emulsions and Surfactants in the KitchenEssential OilsEssential Oils: How to Safely Use Essential OilsEvaporationExpansionFats and Oils: Physicochemical Properties of Edible Oils and FatsFats and Oils: From Fat Droplets in Plant Seeds to Novel FoodsFats and Oils: Oxidation of Dietary LipidsFats and Oils: Extra Virgin Olive Oil in Cooking – Molecular Keys for Traditional and Modern Mediterranean GastronomyFermentation: KimchiFermentation: Fermenting Flavours with YeastFermentation: A Short Scientific and Culinary Overview of KefirFiltration Membranes for Food Processing and FractionationFood Matrices and Matrix Effect in the KitchenFood Pairing: Is It Really about Science?Freeze- DryingFoams: Pickering Edible Oil Foam – Toward New Food ProductsFryingGastrophysics: A New Scientific Approach to EatingGelsHeat Transfer in Culinary SciencesHydrocolloid Usages as Gelling and Emulsifying Agents for Culinary and Industrial ApplicationsImaging Foodstuffs and Products of Culinary TransformationsMeat: Meat Tenderness and the Impact of CookingMeat: Heat Transfer in MeatMeat: Reduction of Nitrate and Nitrite Salts in Meat Products – What Are the Consequences and Possible Solutions?Microwave Heating and Modern CuisineMineral Ions and CookingOsmosis in the KitchenPasta: Durum Wheat Proteins – a Key Macronutrient for Pasta QualitiesPasteurization in the KitchenPlating: The Science of PlatingProteins and ProteasesPuddings: The Secret of the Rice PuddingRoastingSalt: When Should Salt Be Added to Meat Being Grilled?SaucesSauces: Hollandaise SauceSauces and Purées: The Underside of ApplesauceSeaweeds: Phycogastronomy – the Culinary Science of SeaweedsSize ReductionSmoked FoodsSous Vide CookingSpherificationSquid: Gastrophysics of Squid – from Gastronomy to Science and back againSugars: Soft Caramel and Sucre à la Crème – an Undergraduate Experiment about Sugar CrystallizationSugars: Sugar (and Its Substitutes) in PastriesSugars: Erythritol– Sucrose Mixtures out of Equilibrium – Exciting Thermodynamics in the MouthSugars: Intramolecular Dehydration of HexosesTaste and SoundTemporal Domination of Sensation: When Building Dishes, Let’s Take Temporality into AccountTexture: The Physics of Mouthfeel – Spreadable Food and Inulin Particle GelsTexture: How Texture Makes FlavourTexture: Tsukemono – the Art and Science of Preparing Crunchy VegetablesThickeners: Cellulose and Its Derivatives3D Printing of FoodUmami: The Molecular Science of Umami SynergyPart II Educational PracticesThe Right Words for Improving Communication in Food Science, Food Technology, and between Food Science and Technology and a Broader AudienceExperimental Flavour WorkshopsTeaching Argumentation and Inquiry through Culinary ClaimsCooking and Science Workshops: The "Soft of the World", Gelling AgentsCulinary Sciences for the Enhancement of the Public Understanding of Science"Science and Cooking Activities" for Secondary School StudentsHow to Reduce Oil in French Fries: A Student ExperimentAn Educational Satellite Project around the Scientific Elucidation of Culinary Precisions in Lebanon and in the Middle EastBon Appétit, Marie Curie! A Stanford University Introductory Science of Cooking CourseMolecular Gastronomy in Science Education and Science Communication at the National University of SingaporeMolecular Gastronomy: A Universal Portal to the Molecular SciencesHeat Transfer in the Kitchen – ExercisesIonic Diffusion in Spherified Calcium Alginate Gels: A Laboratory ExperimentSimple Calculations Based on CookingTeaching and Cooking with Culinary TeachersThe Monthly INRAE- AgroParisTech Seminars on Molecular GastronomyPart III Culinary ApplicationsNew Greek Cuisine3D Printed Note by Note Recipe: Soya Lobster PrototypeCooking (with) Olive OilCooking for the ElderlyCulinary Constructivism and Note by Note CookingDecantationNote by Note Recipes for a Press Conference and Tasting Organized at ITHQ, 2012Using Liquid Nitrogen to Prepare Ice Creams in the RestaurantA Note by Note Traditional Chinese Dinner Created and Served in SingaporeGreek DiracsAn Eclipse DishModern Swiss CookingHow Do Eggs Coagulate?Vegetable SaladFiltrationWaiter! There Is Garlic in My Meringue!Lobster and JuniperMolecular CookingNote by Note Cooking and Note by Note CuisineSpherificationThe Raspberry Pear ViennoiserieMolecular Mixology: Welcome Coffee, a Cocktail with Ten LayersCube of "Chicken- Carrot" with Chips of "Basil- Lemon"Some of the Easiest Note by Note Recipes Served at Senses RestaurantThe Forest FloorA Note by Note MacaronNote by Note CookingNote by Note SushisSlowly Cooked Lamb Neck with Fermented Flour Pancakes, Sunchoke Puree and Beer Glaze

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