2. Molecular cuisine
The forerunner of today's "cocottes minutes", the "digesteur", was proposed by Denis Papin in 1679: the aim was to make hard meat edible, to add value to bones, and to produce jellies that were then thought to be nutritious. In so doing, Papin introduced a new utensil into the kitchen, just as Benjamin Thompson, knighted in 1784 as Count Rumford, did for fireplaces and coffee makers.
This idea of renovating culinary techniques had other propagators, notably the British physicist Nicholas Kurti (Budapest, 1908 – Oxford, 1998), who in 1969 proposed introducing into the kitchen some of the utensils used in physics laboratories
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Molecular cuisine
Cuisine note à note
Bibliography
- DIEUDONNÉ (J.) - Pour l'honneur de l'esprit humain : les mathématiques aujourd'hui, Hachette, Paris (1987).
- - https://www.agroparistech.fr/IMG/pdf/ GOUT__fiches_corrigees_.pdf...
Websites
Works by Hervé THIS https://sites.google.com/site/travauxdehervethis/
Molecular gastronomy" blog http://gastronomie-moleculaire.blogspot.fr/
Events
Annual molecular gastronomy courses http://www.agroparistech.fr/Cours-de-gastronomie-moleculaire.html
Discussions at the International Center for Molecular Gastronomy :
International Workshops on Molecular Gastronomy N. Kurti
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Organizations – Federations – Associations (non-exhaustive list)
International Center for Molecular Gastronomy http://www.agroparistech.fr/-Centre-international-de-.html
Documentation – Training – Seminars (non-exhaustive list)
Monthly molecular gastronomy seminars: every 3rd Monday...
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