Creating bespoke note by note dishes and drinks inspired by traditional foods
Abstract French physical chemist, Hervé This, first proposed Note by Note (NbN) cooking in 1994. It is an application of molecular gastronomy and involves the use of compounds, either pure or in mixtures, rather than traditional food ingredients to make dishes. A review of international activities,...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2020-09-01
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| Series: | Journal of Ethnic Foods |
| Subjects: | |
| Online Access: | http://link.springer.com/article/10.1186/s42779-020-00071-3 |