Molecular Gastronomy Exploring The Science Of Flavor.pdf

Molecular Gastronomy
art s and tr aditions o f the table
Hervé This
arts and traditions of the table:
perspectives on culinary history
Albert Sonnenfeld, series editor
Salt: Grain of Life
Pierre Laszlo, translated by Mary Beth Mader
Culture of the Fork
Giovanni Rebora, translated by Albert Sonnenfeld
French Gastronomy: The History and Geography of a Passion
Jean-Robert Pitte, translated by Jody Gladding
Pasta: The Story of a Universal Food
Silvano Serventi and Françoise Sabban, translated by Antony Shugar
Slow Food: The Case for Taste
Carlo Petrini, translated by William McCuaig
Italian Cuisine: A Cultural History
Alberto Capatti and Massimo Montanari, translated by Áine O’Healy
British Food: An Extraordinary Thousand Years of History
Colin Spencer
A Revolution in Eating: How the Quest for Food Shaped America
James E. McWilliams
Sacred Cow, Mad Cow: A History of Food Fears
Madeleine Ferrières, translated by Jody Gladding
Hervé This
Molecular Gastronomy
Exploring the Science of Flavor
translated by . debevoise
columbia university press {new y ork}
columbia university press
Publishers Since 1893
New York Chichester, West Sussex
Copyright © Éditions Pour la Science 2002.
Translation copyright © 2006 Columbia University Press
All rights reserved
Columbia University Press gratefully acknowledges permission to reprint
excerpts from The Physiology of Taste by Jean Brillat-Savarin, translated by
M. F. K. Fisher, copyright 1949 by the e panies, Inc. Used by
permission of Alfred A. Knopf, a division of Random House, Inc.
Library of Congress Cataloging-in-Publication Data
This, Hervé.
[Casseroles et éprouvettes. English]
Molecular gastronomy : exploring the science of flavor / Hervé This ;
translated by Malcolm DeBevoise.
p. cm. -- (Arts and traditions of the table)
Includes bibliographical references and index.
isbn 0 -231-13312-x (alk. paper)
1. Food --Sensory evaluation. 2. Flavor. 3. Gastronomy.