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Handbook of Molecular Gastronomy

Scientific Foundations, Educational Practices, and Culinary Applications

Edited by: Róisín M. Burke , Alan L. Kelly , Christophe Lavelle , Hervé This vo Kientza

Print publication date:  June  2021
Online publication date:  June  2021

Print ISBN: 9781466594784
eBook ISBN: 9780429168703
Adobe ISBN:

 Cite  Marc Record

Book description

Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking.


  • Gives A?Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods).

  • Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available.

  • Contains a final section with unique recipes by famous chefs.

The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world.

The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.

Table of contents

Prelims Download PDF
Introduction Download PDF
Chapter  1:  Acids in Foods and Perception of Sourness Download PDF
Chapter  2:  Anthocyanins in Food Download PDF
Chapter  3:  Alcoholic Beverages: Production, Trends, Innovations Download PDF
Chapter  4:  Ash in the Kitchen Download PDF
Chapter  5:  Baking: Laminated Bakery Products Download PDF
Chapter  6:  Baking: Chemical Leaveners Download PDF
Chapter  7:  Baking: Injera – the Multi-Eyed Flat Bread Download PDF
Chapter  8:  Baking: Viennoiserie – Laminated Pastry Production Download PDF
Chapter  9:  Baking: How Does Starch Gelatinization Influence Texture? Download PDF
Chapter  10:  Baking: Sourdough Bread Download PDF
Chapter  11:  Barbecue: The Chemistry behind Cooking on a Barbecue Download PDF
Chapter  12:  Bioactivity and Its Measurement Download PDF
Chapter  13:  Browning: The Glycation and Maillard Reactions – Major Non-Enzymatic Browning Reactions in Food Download PDF
Chapter  14:  Canning: Appert and Food Canning Download PDF
Chapter  15:  Capillarity in Action Download PDF
Chapter  16:  Champagne Tasting from a Scientific Perspective Download PDF
Chapter  17:  Chantillys: The Cousins of Whipped Cream Download PDF
Chapter  18:  Cheese: Hot Culinary Uses of Cheese Download PDF
Chapter  19:  Chocolate: Chocolates from around the World, Simple Physics, Complex Flavour Download PDF
Chapter  20:  Chocolate: Oral Processing of Chocolate – Successive Interplay of Sensory and Physicochemical Parameters Download PDF
Chapter  21:  Coffee Preparation – from Roasted Beans to Beverage Download PDF
Chapter  22:  Colour: Natural Pigments in Foods and Their Technical Uses Download PDF
Chapter  23:  Cooking Download PDF
Chapter  24:  Cooking: Culinary Precisions and Robustness of Recipes Download PDF
Chapter  25:  Cryogenics in the Kitchen Download PDF
Chapter  26:  Dairy: Milk Gels – a Gastrophysics View Download PDF
Chapter  27:  Dairy: Culinary Uses of Milk, Butter and Ice Cream Download PDF
Chapter  28:  Dairy: Ginger Milk Curd Download PDF
Chapter  29:  Dehydration Download PDF
Chapter  30:  Dispersed System Formalism Download PDF
Chapter  31:  Distillation: The Behaviour of Volatile Compounds during Distillation of Hydro-Alcoholic Solutions and during Hydro-Distillation Download PDF
Chapter  32:  Eggs: Let Us Have an Egg Download PDF
Chapter  33:  Emulsions: Emulsified Systems in Food Download PDF
Chapter  34:  Emulsions and Foams: Ostwald Ripening and Disproportionation in Practice Download PDF
Chapter  35:  Emulsions: Lecithin Download PDF
Chapter  36:  Emulsions: Emulsions and Surfactants in the Kitchen Download PDF
Chapter  37:  Essential Oils Download PDF
Chapter  38:  Essential Oils: How to Safely Use Essential Oils Download PDF
Chapter  39:  Evaporation Download PDF
Chapter  40:  Expansion Download PDF
Chapter  41:  Fats and Oils: Physicochemical Properties of Edible Oils and Fats Download PDF
Chapter  42:  Fats and Oils: From Fat Droplets in Plant Seeds to Novel Foods Download PDF
Chapter  43:  Fats and Oils: Oxidation of Dietary Lipids Download PDF
Chapter  44:  Fats and Oils: Extra Virgin Olive Oil in Cooking – Molecular Keys for Traditional and Modern Mediterranean Gastronomy Download PDF
Chapter  45:  Fermentation: Kimchi Download PDF
Chapter  46:  Fermentation: Fermenting Flavours with Yeast Download PDF
Chapter  47:  Fermentation: A Short Scientific and Culinary Overview of Kefir Download PDF
Chapter  48:  Filtration Membranes for Food Processing and Fractionation Download PDF
Chapter  49:  Food Matrices and the Matrix Effect in the Kitchen Download PDF
Chapter  50:  Food Pairing: Is It Really about Science? Download PDF
Chapter  51:  Freeze-Drying Download PDF
Chapter  52:  Foams: Pickering Edible Oil Foam – Toward New Food Products Download PDF
Chapter  53:  Frying Download PDF
Chapter  54:  Gastrophysics: A New Scientific Approach to Eating Download PDF
Chapter  55:  Gels Download PDF
Chapter  56:  Heat Transfer in Culinary Sciences Download PDF
Chapter  57:  Hydrocolloid Usages as Gelling and Emulsifying Agents for Culinary and Industrial Applications Download PDF
Chapter  58:  Imaging Foodstuffs and Products of Culinary Transformations Download PDF
Chapter  59:  Meat: Meat Tenderness and the Impact of Cooking Download PDF
Chapter  60:  Meat: Heat Transfer in Meat Download PDF
Chapter  61:  Meat: Reduction of Nitrate and Nitrite Salts in Meat Products – What Are the Consequences and Possible Solutions? Download PDF
Chapter  62:  Microwave Heating and Modern Cuisine Download PDF
Chapter  63:  Mineral Ions and Cooking Download PDF
Chapter  64:  Osmosis in the Kitchen Download PDF
Chapter  65:  Pasta: Durum Wheat Proteins – a Key Macronutrient for Pasta Qualities Download PDF
Chapter  66:  Pasteurization in the Kitchen Download PDF
Chapter  67:  Plating: The Science of Plating Download PDF
Chapter  68:  Proteins and Proteases Download PDF
Chapter  69:  Puddings: The Secret of the Rice Pudding Download PDF
Chapter  70:  Roasting Download PDF
Chapter  71:  Salt: When Should Salt Be Added to Meat Being Grilled? Download PDF
Chapter  72:  Sauces Download PDF
Chapter  73:  Sauces: Hollandaise Sauce Download PDF
Chapter  74:  Sauces and Purées: The Underside of Applesauce Download PDF
Chapter  75:  Seaweeds: Phycogastronomy – the Culinary Science of Seaweeds Download PDF
Chapter  76:  Size Reduction Download PDF
Chapter  77:  Smoked Foods Download PDF
Chapter  78:  Sous Vide Cooking Download PDF
Chapter  79:  Spherification Download PDF
Chapter  80:  Squid: Gastrophysics of Squid – from Gastronomy to Science and Back Again Download PDF
Chapter  81:  Sugars: Soft Caramel and Sucre à la Crème – an Undergraduate Experiment about Sugar Crystallization Download PDF
Chapter  82:  Sugars: Sugar (and Its Substitutes) in Pastries Download PDF
Chapter  83:  Sugars: Erythritol–Sucrose Mixtures out of Equilibrium – Exciting Thermodynamics in the Mouth Download PDF
Chapter  84:  Sugars: Intramolecular Dehydration of Hexoses Download PDF
Chapter  85:  Taste and Sound Download PDF
Chapter  86:  Temporal Domination of Sensation: When Building Dishes, Let’s Take Temporality into Account Download PDF
Chapter  87:  Texture: The Physics of Mouthfeel – Spreadable Food and Inulin Particle Gels Download PDF
Chapter  88:  Texture: How Texture Makes Flavour Download PDF
Chapter  89:  Texture: Tsukemono – the Art and Science of Preparing Crunchy Vegetables Download PDF
Chapter  90:  Thickeners: Cellulose and Its Derivatives Download PDF
Chapter  91:  3D Printing of Food Download PDF
Chapter  92:  Umami: The Molecular Science of Umami Synergy Download PDF
Chapter  93:  The Right Words for Improving Communication in Food Science, Food Technology, and between Food Science and Technology and a Broader Audience Download PDF
Chapter  94:  Experimental Flavour Workshops Download PDF
Chapter  95:  Teaching Argumentation and Inquiry through Culinary Claims Download PDF
Chapter  96:  qCooking and Science Workshops: The “Soft of the World”, Gelling Agents Download PDF
Chapter  97:  Culinary Sciences for the Enhancement of the Public Understanding of Science Download PDF
Chapter  98:  “Science and Cooking Activities” for Secondary School Students Download PDF
Chapter  99:  How to Reduce Oil in French Fries: A Student Experiment Download PDF
Chapter  100:  An Educational Satellite Project around the Scientific Elucidation of Culinary Precisions in Lebanon and in the Middle East Download PDF
Chapter  101:  Bon Appétit, Marie Curie! A Stanford University Introductory Science of Cooking Course Download PDF
Chapter  102:  Molecular Gastronomy in Science Education and Science Communication at the National University of Singapore Download PDF
Chapter  103:  Molecular Gastronomy: A Universal Portal to the Molecular Sciences Download PDF
Chapter  104:  Heat Transfer in the Kitchen – Exercises Download PDF
Chapter  105:  Ionic Diffusion in Spherified Calcium Alginate Gels: A Laboratory Experiment Download PDF
Chapter  106:  Simple Calculations Based on Cooking Download PDF
Chapter  107:  Teaching and Cooking with Culinary Teachers Download PDF
Chapter  108:  The Monthly INRAE-AgroParisTech Seminars on Molecular Gastronomy Download PDF
Chapter  109:  New Greek Cuisine Download PDF
Chapter  110:  3D Printed Note by Note Recipe: Soya Lobster Prototype Download PDF
Chapter  111:  Cooking (with) Olive Oil Download PDF
Chapter  112:  Cooking for the Elderly Download PDF
Chapter  113:  Culinary Constructivism and Note by Note Cooking Download PDF
Chapter  114:  Decantation Download PDF
Chapter  115:  Note by Note Recipes for a Press Conference and Tasting Organized at ITHQ, 2012 Download PDF
Chapter  116:  Using Liquid Nitrogen to Prepare Ice Creams in the Restaurant Download PDF
Chapter  117:  A Note by Note Traditional Chinese Dinner Created and Served in Singapore Download PDF
Chapter  118:  Greek Diracs Download PDF
Chapter  119:  An Eclipse Dish Download PDF
Chapter  120:  Modern Swiss Cooking Download PDF
Chapter  121:  How Do Eggs Coagulate? Download PDF
Chapter  122:  Vegetable Salad Download PDF
Chapter  123:  Filtration Download PDF
Chapter  124:  Waiter! There Is Garlic in My Meringue! Download PDF
Chapter  125:  Lobster and Juniper Download PDF
Chapter  126:  Molecular Cooking Download PDF
Chapter  127:  Note by Note Cooking and Note by Note Cuisine Download PDF
Chapter  128:  Spherification Download PDF
Chapter  129:  The Raspberry Pear Viennoiserie Download PDF
Chapter  130:  Molecular Mixology: Welcome Coffee, a Cocktail with Ten Layers Download PDF
Chapter  131:  Cube of “Chicken-Carrot” with Chips of “Basil-Lemon” Download PDF
Chapter  132:  Some of the Easiest Note by Note Recipes Served at Senses Restaurant Download PDF
Chapter  133:  The Forest Floor Download PDF
Chapter  134:  A Note by Note Macaron Download PDF
Chapter  135:  Note by Note Cooking Download PDF
Chapter  136:  Note by Note Sushis Download PDF
Chapter  137:  Slowly Cooked Lamb Neck with Fermented Flour Pancakes, Sunchoke Puree and Beer Glaze Download PDF
Index Download PDF
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