5. Glossary

molecular cooking; cuisine moléculaire

A form of cooking using utensils transferred from chemical laboratories to the culinary field.

note à note cooking; note by note cooking

A form of culinary preparation that obtains foods from pure compounds; a distinction is made between pure note-to-note cooking, if the compounds are pure, and practical note-to-note cooking, when novel fractions (but mixtures of a few compounds) are used.

DSF formalism; DSF formalism

The DSF formalism (disperse systems formalism) considers both the dimensionality and the physical nature of the sub-units of disperse systems. It is composed of operators that act on sub-units, characterized by their physical nature or dimensionality. The DSF formula for a particular system must include a reference...