paintings, literature… where the aristotelician idea is well behind!
Finally we mentioned that cooking should mainly be the art of giving love. How is it possible? Analysis
of classical dishes shows that dispersing very regularly tiny cubes of vegetables in a dish is part of the
pleasure given through a dish: the vision of these well dispersed dices is implicitly saying “I love you”,
or “I did a lot for you” to the eater.
Are there other possibilities? A lot, but visual ideas are only one possibility, and it is much more
interesting to look for flavour ideas. One of them was found in analysing sauces: the experiment is
easily done to make a hot sauce with pure water, gelatine (3g/20g) and butter (125 g/20 g of water)
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melted and dispersed in the water phase. Such a sauce, even the taste is poor, is giving a very
pleasant feeling, because of viscosity due to gelatine and also to the emulsion. Once that this “I love
you” sensation is appreciated, it is easy to replace water for a flavourful solution, in order a “loving
A lot of ideas are now introduced in the kitchen. It should be stressed that these ideas are
technological applications of molecular gastronomy, and not molecular gastronomy itself, as our
discipline is a scientific one… but it is probably true that “the proof is in the pudding”.
i Marie-Antoine Careme, L’art de la cuisine francaise au XIX e siecle, Paris, De Kerangues et Pollies,
1981 (fac simile of the text published in 1847), tome 1, p.3
ii Jean-Anthelme Brillat-Savarin, La physiologie du gout, Flammarion, Paris, 1982 (first published in
iv H. This, L’oeuf dur parfait, Thuries Magazine, July-August 2001, pp. 85-87.
v H. This, Cuisine et chimie, Sciences et Infos prepas, Editions Pole, Paris, April 1999 :
vi H. This, Dossier special modes de cuisson, Thuries Magazine, N°213 September 2000, pp. 60-65.
vii H. This, Revelations gastronomiques, Paris, Belin, 1995.
viii Herve This, Le chocolat Chantilly, Pour la Science, N°230, December 1996, p. 20.
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