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Molecular gastronomy

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Molecular gastronomy includes the study of how different cooking temperatures affect eggs,[1][2] and their viscosity, their surface tension, and different ways of introducing air into them.[3]
Spherification of juices and other liquids is a technique of Molecular gastronomy

Molecular gastronomy is a discipline practiced by both scientists and food professionals that studies the physical and chemical processes that occur while cooking. It is also the use of such studied processes in many professional kitchens and labs.[4] The term "molecular gastronomy" was coined in 1988 by late Oxford physicist Nicholas Kurti and Hervé This.[5] Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general. Molecular gastronomy also refers to a modern style of cooking, which takes advantage of innovations from the scientific discipline. Some chefs associated with the term choose to reject its use,[6] preferring other terms such as "culinary physics" and "experimental cuisine". plus the techniques used is the cooks spit and piss and poo.

Heston Blumenthal dislikes the term Molecular gastronomy, believing it makes the practice sound "complicated" and "elitist."[7]

History

Internationally renowned French chemist and cook Hervé This is "The Father of Molecular Gastronomy"[5]

There are many branches of food science, all of which study different aspects of food such as safety, microbiology, preservation, chemistry, engineering, physics and the like. Until the advent of molecular gastronomy, there was no formal scientific discipline dedicated to studying the processes in regular cooking as done in the home or in a restaurant. The aforementioned have mostly been concerned with industrial food production and while the disciplines may overlap with each other to varying degrees, they are considered separate areas of investigation.

Though many disparate examples of the scientific investigation of cooking exist throughout history, the creation of the discipline of molecular gastronomy was intended to bring together what had previously been fragmented and isolated investigation into the chemical and physical processes of cooking into an organized discipline within food science to address what the other disciplines within food science either do not cover, or cover in a manner intended for scientists rather than cooks. These mere investigations into the scientific process of cooking have unintentionally evolved into a revolutionary epicurean practice that is now prominent in today's culinary world.

The term "Molecular and Physical Gastronomy" was coined in 1992 by Hungarian physicist Nicholas Kurti and French physical chemist Hervé This. It became the title for a set of workshops held in Erice, Italy (originally titled "Science and Gastronomy")[8] that brought together scientists and professional cooks for discussions on the science behind traditional cooking preparations. Eventually, the shortened term "Molecular Gastronomy" also became the name of the scientific discipline co-created by Kurti and This to be based on exploring the science behind traditional cooking methods.[8][9][10]

Kurti and This had been the co-directors of the "Molecular and Physical Gastronomy" meetings in Erice, along with the American food science writer Harold McGee,[8] and had considered the creation of a formal discipline around the subjects discussed in the meetings.[10] After Kurti's death in 1998, the name of the Erice workshops was also changed by This to "The International Workshop on Molecular Gastronomy 'N. Kurti'". This remained the sole director of the subsequent workshops from 1999 through 2004 and continues his research in the field of Molecular Gastronomy today.

University of Oxford physicist Nicholas Kurti was an enthusiastic advocate of applying scientific knowledge to culinary problems. He was one of the first television cooks in the UK, hosting a black and white television show in 1969 entitled "The Physicist in the Kitchen" where he demonstrated techniques such as using a syringe to inject hot mince pies with brandy in order to avoid disturbing the crust.[11] That same year, he held a presentation for the Royal Society of London (also entitled "The Physicist in the Kitchen") in which he is often quoted to have stated:[12]

I think it is a sad reflection on our civilization that while we can and do measure the temperature in the atmosphere of Venus we do not know what goes on inside our soufflés

— Nicholas Kurti

During the presentation Kurti demonstrated making meringue in a vacuum chamber, the cooking of sausages by connecting them across a car battery, the digestion of protein by fresh pineapple juice, and a reverse baked alaska - hot inside, cold outside - cooked in a microwave oven.[13][12] Kurti was also an advocate of low temperature cooking, repeating 18th century experiments by the English scientist Benjamin Thompson by leaving a 2 kg lamb joint in an oven at 80 °C (176 °F). After 8.5 hours, both the inside and outside temperature of the lamb joint were around 75 °C (167 °F), and the meat was tender and juicy.[12] Together with his wife, Giana Kurti, Nicholas Kurti edited an anthology on food and science by fellows and foreign members of the Royal Society.

Hervé This started collecting "culinary precisions" (old kitchen wives' tales and cooking tricks) in the early 1980s and started testing these precisions to see which ones held up; his collection now numbers some 25,000. He also has received a PhD in Physical Chemistry of Materials for which he wrote his thesis on molecular and physical gastronomy, served as an adviser to the French minister of education, lectured internationally, and was invited to join the lab of Nobel Prize winning molecular chemist Jean-Marie Lehn.[14][15] This has published several books in French, four of which have been translated into English, including Molecular Gastronomy: Exploring the Science of Flavor, Kitchen Mysteries: Revealing the Science of Cooking, Cooking: The Quintessential Art, and Building a Meal: From Molecular Gastronomy to Culinary Constructivism. He currently publishes a series of essays in French and hosts free monthly seminars on molecular gastronomy at the INRA in France. He gives free and public seminars on molecular gastronomy any month, and once a year, he gives a public and free course on molecular gastronomy. Hervé also authors a website and a pair of blogs on the subject in French and publishes monthly collaborations with French chef Pierre Gagnaire on Gagnaire's website.[16][17][18]


Though she is rarely credited, the origins of the Erice workshops (originally entitled "Science and Gastronomy") can be traced back to the cooking teacher Elizabeth Cawdry Thomas who studied at Le Cordon Bleu in London and ran a cooking school in Berkeley, CA. The one-time wife of a physicist, Thomas had many friends in the scientific community and an interest in the science of cooking. In 1988 while attending a meeting at the Ettore Majorana Center for Scientific Culture in Erice, Thomas had a conversation with Professor Ugo Valdrè of the University of Bologna who agreed with her that the science of cooking was an undervalued subject and encouraged her to organize a workshop at the Ettore Majorana Center. Thomas eventually approached the director of the Ettore Majorana center, physicist Antonino Zichichi who liked the idea. Thomas and Valdrè approached Kurti to be the director of the workshop. By Kurti's invitation, noted food science writer Harold McGee and French Physical Chemist Hervé This became the co-organizers of the workshops, though McGee stepped down after the first meeting in 1992.[8]

Up until 2001, The International Workshop on Molecular Gastronomy "N. Kurti" (IWMG) was named the "International Workshops of Molecular and Physical Gastronomy" (IWMPG). The first meeting was held in 1992 and the meetings have continued every few years there after until the most recent in 2004. Each meeting encompassed an overall theme broken down into multiple sessions over the course of a few days.[19]

The focus of the workshops each year were as follows:[20][13]

  • 1992 - First Meeting
  • 1995 - Sauces, or dishes made from them
  • 1997 - Heat in cooking
  • 1999 - Food flavors - how to get them, how to distribute them, how to keep them
  • 2001 - Textures of Food: How to create them?
  • 2004 - Interactions of food and liquids

Examples of sessions within these meetings have included:[13][21]

  • Chemical Reactions in Cooking
  • Heat Conduction, Convection and Transfer
  • Physical aspects of food/liquid interaction
  • When liquid meets food at low temperature
  • Solubility problems, dispersion, texture/flavour relationship
  • Stability of flavour
Heated bath used for low temperature cooking
Rotary evaporator used in the preparation of distillates and extracts

Precursors

Sir Benjamin Thompson, Count Rumford (1753–1814) was one of the early pioneers in the science of food & cooking.

The idea of using techniques developed in chemistry to study food is not a new one, for instance the discipline of food science has existed for many years. Kurti and This acknowledged this fact and though they decided that a new, organized and specific discipline should be created within food science that investigated the processes in regular cooking (as food science was primarily concerned with the nutritional properties of food and developing methods to process food on an industrial scale), there are several notable examples throughout history of investigations into the science of everyday cooking recorded as far as back to 18th century.[4][22]

Professors Evelyn G. Halliday and Isabel T. Noble: In 1943 the University of Chicago Press published a book entitled Food Chemistry and Cookery by the then University of Chicago Associate Professor of Home Economics Evelyn G. Halliday and University of Minnesota Associate Professor of Home Economics Isabel T Noble. In the foreword of the 346 page book the authors state that, “The main purpose of this book is to give an understanding of the chemical principles upon which good practices in food preparation and preservation are based.” [23]

The book includes chapters such as "The Chemistry of Milk", "The Chemistry of Baking Powders and Their Use in Baking", "The Chemistry of Vegetable Cookery" and "Determination of Hydrogen Ion Concentration" and contains numerous illustrations of lab experiments including such things as a Distillation Apparatus for Vegetable Samples and a Pipette for Determining the Relative Viscosity of Pectin Solutions.[23] The professors had previously published The Hows and Whys of Cooking in 1928.[24]

Professor Belle Lowe of Iowa State College (1886–1961): In 1932 a woman named Belle Lowe, then the professor of Food and Nutrition at Iowa State College, published a book entitled Experimental Cookery: From The Chemical And Physical Standpoint which became a standard textbook for home economics courses across the United States. The book is an exhaustively researched look into the science of everyday cooking referencing hundreds of sources and including many experiments. At a length of over 600 pages with section titles such as “The Relation Of Cookery To Colloidal Chemistry”, “Coagulation Of Proteins”, “The Factors Affecting The Viscosity Of Cream And Ice Cream”, “Syneresis”, “Hydrolysis Of Collagen” and “Changes In Cooked Meat And The Cooking Of Meat”, the volume rivals or exceeds the scope of many other books on the subject, at a much earlier date.[25][26]

Belle Lowe was born near Utica, Missouri on February 7, 1886. She graduated from Chillicothe High School and then received a teaching certificate (1907) from the Kirksville State Normal School in Kirksville, Missouri. She also received a Ph. B. (1911) and an M.S. (1934) from the University of Chicago. In 1957, Lowe received an honorary Ph.D. from Iowa State College (University). In addition to “Experimental Cookery”, she published numerous articles on the subject of the science of cooking. She died in 1961.[27]

According to Hervé This:

In the second century BC, the anonymous author of a papyrus kept in London used a balance to determine whether fermented meat was lighter than fresh meat. Since then, many scientists have been interested in food and cooking. In particular, the preparation of meat stock—the aqueous solution obtained by thermal processing of animal tissues in water—has been of great interest. It was first mentioned in the fourth century BC by Apicius (André (ed), 1987), and recipes for stock preparation appear in classic texts (La Varenne, 1651; Menon, 1756; Carême & Plumerey, 1981) and most French culinary books. Chemists have been interested in meat stock preparation and, more generally, food preparation since the eighteenth century (Lémery, 1705; Geoffrey le Cadet, 1733; Cadet de Vaux, 1818; Darcet, 1830). Antoine-Laurent de Lavoisier is perhaps the most famous among them—in 1783, he studied the processes of stock preparation by measuring density to evaluate quality (Lavoisier, 1783). In reporting the results of his experiments, Lavoisier wrote, "Whenever one considers the most familiar objects, the simplest things, it's impossible not to be surprised to see how our ideas are vague and uncertain, and how, as a consequence, it is important to fix them by experiments and facts" (author's translation). Of course, Justus von Liebig should not be forgotten in the history of culinary science (von Liebig, 1852) and stock was not his only concern. Another important figure was Benjamin Thompson, later knighted Count Rumford, who studied culinary transformations and made many proposals and inventions to improve them, for example by inventing a special coffee pot for better brewing. There are too many scientists who have contributed to the science of food preparation to list here. — Hervé This, 2006[4][28]

Marie-Antoine Carême (1784–1833): The concept of molecular gastronomy was perhaps presaged by Marie-Antoine Carême, one of the most famous French chefs, who said in the early 19th century that when making a food stock "the broth must come to a boil very slowly, otherwise the albumin coagulates, hardens; the water, not having time to penetrate the meat, prevents the gelatinous part of the osmazome from detaching itself."


Objectives

The objectives of molecular gastronomy, as defined by Hervé This are:

Current objectives:

Looking for the mechanisms of culinary transformations and processes (from a chemical and physical point of view) in three areas:[9][29]

  1. the social phenomena linked to culinary activity
  2. the artistic component of culinary activity
  3. the technical component of culinary activity

Original objectives:

The original fundamental objectives of molecular gastronomy were defined by This in his doctoral dissertation as:[29]

  1. Investigating culinary and gastronomical proverbs, sayings, and old wives' tales
  2. Exploring existing recipes
  3. Introducing new tools, ingredients and methods into the kitchen
  4. Inventing new dishes
  5. Using molecular gastronomy to help the general public understand the contribution of science to society

However, This later recognized points 3, 4 and 5 as being not entirely scientific endeavours (more application of technology and educational), and has since revised the primary objectives of molecular gastronomy.[4]

Examples

Example areas of investigation:[30]

  • How ingredients are changed by different cooking methods
  • How all the senses play their own roles in our appreciation of food
  • The mechanisms of aroma release and the perception of taste and flavor
  • How and why we evolved our particular taste and flavor sense organs and our general food likes and dislikes
  • How cooking methods affect the eventual flavor and texture of food ingredients
  • How new cooking methods might produce improved results of texture and flavor
  • How our brains interpret the signals from all our senses to tell us the "flavor" of food
  • How our enjoyment of food is affected by other influences, our environment, our mood, how it is presented, who prepares it, etc.

Example myths debunked:[14][31]

  • You need to add salt to water when cooking green vegetables
  • Searing meat seals in the juices
  • The cooking time for roast meat depends on the weight
  • When cooking meat stock you must start with cold water.


As a style of cooking

The term molecular gastronomy was originally intended to refer only to the scientific investigation of cooking,[32] though it has been adopted by a number of people and applied to cooking itself or to describe a style of cuisine.

In the late 1990s and early 2000s, the term started to be used to describe a new style of cooking in which some chefs began to explore new possibilities in the kitchen by embracing science, research, technological advances in equipment and various natural gums and hydrocolloids produced by the commercial food processing industry.[33][34][35][36] It has since been used to describe the food and cooking of a number of famous chefs, though many of them do not accept the term as a description of their style of cooking.[6] Other names for the style of cuisine practiced by these chefs include:

  • modern cuisine[37]
  • New Cuisine
  • Progressive Cuisine[38]
  • Nueva Cocina
  • Culinary Constructivism[39]
  • Modern Cuisine
  • Avant-Garde Cuisine[40]
  • Experimental Cuisine
  • Techno-Emotional Cuisine -- term preferred by elBulli research and development chef Alain Devahive[41]
  • Molecular Cuisine
  • Molecular Cooking
  • Vanguard Cuisine[42]
  • new cookery[43]
  • techno-cuisine[40]

No singular name has ever been applied in consensus, and the term "molecular gastronomy" continues to be used often as a blanket term to refer to any and all of these things - particularly in the media.[44] Ferran Adrià prefers the term 'deconstructivist,' in regards to his own style of cooking.[45] A 2006 open letter by Ferran Adria, Heston Blumenthal, Thomas Keller and Harold McGee published in The Times used no specific term, referring only to "a new approach to cooking" and "our cooking".[43]

Chefs

Grant Achatz (photo: plating a dish at Alinea) is often identified as one of the leaders in molecular gastronomy
Homaro Cantu of Moto Restaurant is a molecular gastronomer

Chefs who are often associated with[by whom?] molecular gastronomy because of their embrace of science include Grant Achatz, Ferran Adrià, José Andrés, Sat Bains, Richard Blais, Marcel Vigneron, Heston Blumenthal, Sean Brock, Homaro Cantu, Michael Carlson, Wylie Dufresne, Pierre Gagnaire, Will Goldfarb, Adam Melonas, Randy Rucker, Kevin Sousa, Sean Wilkinson, Will LaRue and Laurent Gras.[citation needed]

Frustrated with the common mis-classification of their food and cooking as "molecular gastronomy",[46] several chefs often associated with the movement have since repudiated the term, releasing a joint statement in 2006 clarifying their approach to cooking.[6] Still, other modern chefs [who?] have embraced molecular gastronomy. In February 2011, Nathan Myhrvold published the Modernist Cuisine, which led many chefs to further classify molecular gastronomy, versus modernist cuisine. Myhrvold believes that his cooking style should not be called molecular gastonomy.[47]

Techniques, tools, and ingredients

See also

3

References

  1. ^ Gadsby, Patricia (2006-02-20). "Cooking For Eggheads". Discover Magazine. Retrieved 2010-09-08.
  2. ^ "Eggs". Khymos.org. Retrieved 2010-09-08.
  3. ^ Kuh, Patric (January 2005). "Proving It: Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France—and the world—cooks". gourmet.com. Retrieved 2011. {{cite web}}: Check date values in: |accessdate= (help)
  4. ^ a b c d This, Hervé (2006), "Food for tomorrow? How the scientific discipline of molecular gastronomy could change the way we eat", EMBO Reports, 7 (11), European Molecular Biology Organization: 1062–6, doi:10.1038/sj.embor.7400850, PMC 1679779, PMID 17077859 {{citation}}: |access-date= requires |url= (help); Unknown parameter |month= ignored (help)
  5. ^ a b McGrane, Sally (2007-07-24). "The Father of Molecular Gastronomy Whips Up a New Formula". wired.com. Retrieved 2011-08-03.
  6. ^ a b c Heston Blumenthal (2006-12-10). "Statement on the New Cookery - Guardian Observer". London: Observer.guardian.co.uk. Retrieved 2010-09-08.
  7. ^ "'Molecular gastronomy is dead.' Heston speaks out". The Guardian. London. Retrieved 4 May 2010.
  8. ^ a b c d "Harold McGee, Curious Cook: Modern Cooking, Science, and the Erice Workshops on Molecular and Physical Gastronomy". Curiouscook.com. Retrieved 2010-09-08.
  9. ^ a b "INRA France Abstract on Molecular Gastronomy". Inra.fr. Retrieved 2010-09-08.[dead link]
  10. ^ a b "What's All This We Hear about Molecular Gastronomy?". Blackwell Synergy. 2006-08-02. Retrieved 2010-09-08.
  11. ^ How to Dunk a Doughnut: The Science Of Everyday Life, Len Fisher, p.24
  12. ^ a b c "History of Molecular Gastronomy". Khymos.org. 2008-05-13. Retrieved 2010-09-08.
  13. ^ a b c "Notes on the International Workshop on Molecular Gastronomy 2004". Egullet. Retrieved 2010-09-08.
  14. ^ a b "The Man Who Unboiled an Egg". London: Observer.guardian.co.uk. 2010-07-28. Retrieved 2010-09-08.
  15. ^ Sally McGrane. "The Father of Molecular Gastronomy Whips Up a New Formula - Wired Magazine". Wired.com. Retrieved 2010-09-08.
  16. ^ "Hervé This Blog". Hervethis.blogspot.com. Retrieved 2010-09-08.
  17. ^ "Hervé This Blog 2 | Gastronomie Moléculaire". Gastronomie-moleculaire.blogspot.com. 2004-02-26. Retrieved 2010-09-08.
  18. ^ "Pierre Gagnaire Website - Art et Science". Pierre-gagnaire.com. Retrieved 2010-09-08.
  19. ^ "Daily Gullet archives offline". Egullet.org. Retrieved 2010-09-08.
  20. ^ "Institutions". Khymos.org. 2009-06-12. Retrieved 2010-09-08.
  21. ^ "1997 INTERNATIONAL WORKSHOP ON MOLECULAR AND PHYSICAL GASTRONOMY - EMFCSC". Ccsem.infn.it. 1997-04-08. Retrieved 2010-09-08.
  22. ^ "1999 INTERNATIONAL WORKSHOP ON MOLECULAR AND PHYSICAL GASTRONOMY - EMFCSC". Ccsem.infn.it. 1999-05-10. Retrieved 2010-09-08.
  23. ^ a b Halliday, Evelyn G.; Noble, Isabel T. (1943), Food Chemistry and Cookery, University of Chicago Press, retrieved 2010-09-08
  24. ^ Halliday, Evelyn G.; Noble, Isabel T. (1928), Hows and Whys of Cooking, University of Chicago press, retrieved 2010-09-08
  25. ^ Lowe, Belle (1937), Experimental Cooking, New York: John Wiley & Sons Inc., retrieved 2010-09-08
  26. ^ Lowe, Belle (1932), Experimental Cooking, New York: John Wiley & Sons Inc., retrieved 2010-09-08
  27. ^ Belle Lowe Biography and list of published articles, Iowa State Library, 2009-06-15, retrieved 2010-09-08
  28. ^ "Hervé This Website - The History of Molecular Gastronomy". Sites.google.com. 1980-03-23. Retrieved 2010-09-08.
  29. ^ a b "Definitions of Molecular Gastronomy". Khymos.org. 2010-08-09. Retrieved 2010-09-08.
  30. ^ "Peter Barham on Molecular Gastronomy – Discovery Channel". Discoverychannel.co.uk. Retrieved 2010-09-08.
  31. ^ "Kitchen Myths, Molecular Gastronomy – Discovery Channel". Discoverychannel.co.uk. Retrieved 2010-09-08.
  32. ^ "Food Technology Magazine Article by Herve This 12/2008" (PDF). Members.ift.org. Retrieved 2010-09-08.
  33. ^ "Molecular Gastronomy Resources". A La Cuisine!. 2004-11-20. Retrieved 2010-09-08.
  34. ^ Texturas - El Bulli[dead link]
  35. ^ Le Sanctuaire Store - Category Molecular Gastronomy[dead link]
  36. ^ Dietmar Hölscher. "nova kuirejo - SOSA Ingridients - Category Molecular Gastronomy". Mcc-shop.com. Retrieved 2010-09-08.
  37. ^ Restaurant Luomo Helsinki, Finland
  38. ^ Madrid Lab - Adam Melonas's Progressive cuisine Blog
  39. ^ Movable Feast: Next Culinary Movement - Culinary Constructivism
  40. ^ a b Abend, Lisa (March 26, 2008). "Fish Foam and Spherified Mango Juice: Will Spanish avant-garde cuisine stand the test of time?". slate.com. Retrieved 2011-08-03.
  41. ^ elbulli chef talks ‘techno-emotional cuisine’
  42. ^ Preston, Matt (April 29, 2008). "The new frontier". theage.com.au. Retrieved 2011-08-03.
  43. ^ a b "Statement on the 'new cookery'". guardian.co.uk. 10 December 2006. Retrieved 2011-08-03. {{cite news}}: Unknown parameter |authors= ignored (help)
  44. ^ "Google News search for Molecular Gastronomy". News.google.com. Retrieved 2010-09-08.
  45. ^ Toomey, Christine (28 March 2010). "What Ferran Adrià is cooking up after El Bulli - Times Online". The Times. London. Retrieved 10 October 2010.
  46. ^ Heston, Blumenthal. The Fat Duck Cookbook. p. 124. ISBN 978-0747583691.
  47. ^ "Zagat Buzz Blog: Chefs Weigh In: "Modernist Cuisine" or "Molecular Gastronomy"? March 24, 2011". Zagat.com. 2011-03-24. Retrieved 2011-03-30.
  48. ^ a b c "'Molecular gastronomy is dead.' Heston speaks out | Compare and buy | The Observer". London: Observer.guardian.co.uk. 2011-02-09. Retrieved 2011-03-30.
  49. ^ "Molecular Gastronomy Transformation". Molecular Recipes. Retrieved 2011-03-30.
  50. ^ "Bite the Antenna - Gear - Food News". CHOW. 2006-11-09. Retrieved 2011-03-30.
  51. ^ "Food Pairing in Molecular Gastronomy". Molecular Recipes. Retrieved 2011-03-30.
  52. ^ "You're Mispronouncing "Achatz" - Feature - Food News". CHOW. 2007-01-12. Retrieved 2011-03-30.
  53. ^ "Molecular Gastronomy: New Cooking Techniques with Familiar Food Flavors". Chef 2 Chef. Retrieved 2011-03-30.
  54. ^ Lisa Abend, slate.com Fish Foam and Spherified Mango Juice: Will Spanish avant-garde cuisine stand the test of time? March 26, 2008

Further reading

  • Hervé This, Building a Meal: From Molecular Gastronomy to Culinary Constructivism, Columbia University Press 2009 ISBN 978-0231144667
  • Hervé This, Pierre Gagnaire: Cooking: The Quintessential Art, University of California Press 2008 ISBN 978-0520252950
  • Hervé This, Pierre Gagnaire, Nicolas de Bonnefons: Alchimistes aux Fourneaux. Flammarion, 2007 ISBN 978-2082015349
  • Hervé This, Kitchen Mysteries: Revealing the Science of Cooking. Columbia University Press, New York, 2007 ISBN 978-0231141703
  • Hervé This, Molecular Gastronomy: Exploring the Science of Flavor. Columbia University Press, New York, 2006. ISBN 978-0231133128
  • Hervé This, Pierre Gagnaire: La cuisine c'est de l'amour, de l'art, de la technique (2006, 309p) ISBN 2738116787
  • Hervé This: Casseroles et éprouvettes (2002, 239p) ISBN 2842450396
  • Hervé This: Traité élémentaire de cuisine (2002, 237p) ISBN 2701133033
  • Hervé This: La casserole des enfants (1998, 127p) ISBN 2701123097
  • Hervé This: Révélations gastronomiques (1995) ISBN 2701117569
  • Hervé This: Les Secrets de la casserole (1993, 222 p) ISBN 270111585X
  • Nicholas Kurti: Chemistry and Physics in the Kitchen, April 1994, Scientific American Magazine
  • Nicholas Kurti: But the Crackling Is Superb, Institute of Physics Publishing, 1998 ISBN 978-0852743010
  • Harold McGee, The Curious Cook. North Point Press, Berkeley, 1990.
  • Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen. Scribner, New York, 2004. ISBN 0-684-80001-2.
  • Blumenthal, Thomas Keller and Harold McGee; The Observer, London, Sunday December 10, 2006
  • Dietmar Hoelscher, Molecular kitchen and moleculare mixology you can do what you imagine (2008 DVD) ISBN 978-3-00-022641-0
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