La Gastronomie moléculaire est une science qui a trois objectifs

1. l'étude scientifique des “définitions” et des “précisions” (dictons, tours de main…) culinaires
2. l'étude scientifique de la composante artistique de l'activité culinaire
3. l'étude scientifique de la composante sociale de l'activité culinaire

Parmi les applications de la gastronomique :

1. la présentation des sciences au public, fondée sur l'analyse des gestes culinaires
2. la rénovation des produits, ingrédients et méthodes nouveaux
3. la rénovation des enseignements culinaires
4. ….

• http://www.inra.fr/la_science_et_vous/apprendre_experimenter/gastronomie_moleculaire
• http://www.inra.fr/fondation_science_culture_alimentaire
• http://www.academie-sciences.fr/fondations/FSCA.htm

on the 'new cookery' > http://observer.guardian.co.uk/foodmonthly/story/0,,1968666,00.html

• Harold McGee
  • http://www.curiouscook.com/
  • http://curiouscook.blogspot.com/
• Heston Blumenthal
  • http://www.fatduck.co.uk/
  • q&a http://forums.egullet.org/index.php?showforum=64
  • in the guardian > http://www.guardian.co.uk/weekend/story/0,,589798,00.html
• Hervé This
  • Gastronomie moléculaire > http://www.college-de-france.fr/chaires/chaire10/page_herve/recherche_herve.htm
  • reading “Molecular Gastronomy, creation, development and objectives” [ Molecular_Gastronomy.pdf]
  • This likes going through ancient receipe books pref. from 18 and 19th centurie. He says that Madame Saint-Ange ( who wrote the bible of bourgeois cuisine in 1927) is a mine of sayings, bit that much of her sayings are incorrect. More exact are Le Livre de Cuisine by Jules Gouffe (first published in 1867) and Auguste Escoffier's Guide Culinaire. Escoffier recomended that pepper need to be added to a stock only eight minutes before it tis taken of the heat, Herve found out that further cooking means the spicy aromatic molecules volatilise and are replaced by bitter tannins. This is the man who knows how to unboil an egg.
• Prof. Nicholas Kurti
  • “making meringue in a vacuum chamber, cooking sausages by connecting them across a car battery, digestion of meat by fresh pineapple juice, and inside-out baked alaska.”
  • The physicist in the kitchen, Proc. Roy. Instn. 42, No.199, p. 451-467
  • But the crackling is superb, an anthology on Food and Drink by Fellows and Foreign Members of the Royal Society, edited by Nicholas and Giana Kurti, Adam Hilger, 1988, Bristol.
• Ferran Adrià
  • http://forums.egullet.org/index.php?s=cbe4a71cb28e2be4eb25c1caf0af098c&showforum=193
• Pierre Gagnaire
  • http://www.pierre-gagnaire.com/

• Harold McGee, On Food and Cooking: the Science and Lore of the Kitchen
• Herve This: Molecular gastronomy and La casserole des enfants
• Brillat Savarin: On physiology of taste
• Barham …
• a reading list > http://khymos.org/books_mg.php

• http://www.foodfordesign.be/
• http://www.egullet.org/tdg.cgi?pg=ARTICLE-jackal052604
• http://www.alacuisine.org/alacuisine/2004/11/molecular_gastr.html
• http://blog.khymos.org/
• http://www.flavornet.org/flavornet.html
• flavour pairings

• Gagnaire/This > http://www.pierre-gagnaire.com/francais/cdmodernite.htm
• Barham/Blumenthal
• Cassi/Ettore Bocchia

(with varying degrees of experimentation with these techniques);

• http://www.fatduck.co.uk/
• http://www.elbulli.com/
• http://www.motorestaurant.com/
  • on ink-jets as sous-chefs: http://www.nytimes.com/2005/02/03/technology/circuits/03chef.html?_r=1
• http://www.airdutemps.be/
• http://tipplingclub.com

see also the restaurant guide which includes several…