
Автор: Malcolm DeBevoise
Издательство: Columbia University Press
Год: 2020
Формат: EPUB
Размер: 13 Мб
Язык: английский / English
A renowned chemist and cooking pioneer breaks down the properties and benefits of cooking with molecular gastronomy. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese—these and many other substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds.