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Open Access Highly Accessed Opinion

Molecular gastronomy is a scientific discipline, and note by note cuisine is the next culinary trend

Hervé This

Author Affiliations

INRA, UMR 1145, Group of Molecular Gastronomy, 16 Rue Claude Bernard, Paris, 75005, France

AgroParisTech, UFR de Chimie Analytique, 16 Rue Claude Bernard, Paris, 75005, France

Flavour 2013, 2:1  doi:10.1186/2044-7248-2-1

Published: 1 January 2013

Abstract

For the past two decades, there has been much confusion about molecular gastronomy. This confusion has arisen because people ignore that the word gastronomy does not mean cuisine, it means knowledge about food. Similar to ‘molecular biology’, molecular gastronomy is a scientific discipline that looks for the mechanisms of phenomena occurring during dish preparation and consumption. As with any other scientific discipline, it can have many applications. One of the first was ‘molecular cuisine’ but since 1994, ‘note by note cuisine’ has also been promoted. The latter involves preparing dishes using pure compounds, or more practically mixture of compounds obtained by fractioning plant or animal tissues, instead of using these tissues themselves. Note by note cuisine raises issues in various fields: science, technology, nutrition, physiology, toxicology and politics.

Keywords:
Cuisine; Molecular cuisine; Molecular gastronomy; Note by note cuisine