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Herve This
Cours de gastronomie moleculaire n(deg)1 [PDF ebook]
Science, technologie, technique… culinaires : quelles relations ?

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Cover of Herve This: Cours de gastronomie moleculaire n(deg)1 (PDF)

La gastronomie moléculaire explore les mécanismes qui surviennent lors des transformations culinaires. Chocolat Chantilly, kientzheim de beurre noisette, gibbs de foie gras, jambon exponentiel, cristaux de vent, salades de l'abbé Nollet, œuf à 67 °C… Les applications proposées par Hervé This se comptent aujourd’hui par centaines. Ce cours de gastronomie moléculaire donné en janvier 2008 dit clairement ce que sont la science et la technologie, en vue d’une réconciliation des deux champs. L’auteur propose une méthode pratique, simple, efficace, pour faire dialoguer les personnels engagés dans les deux activités, tout en conservant leur spécificité. Un ouvrage surprenant où l’épistémologie se mêle à la technologie.

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Language French ● Format PDF ● ISBN 9782759203901 ● Publisher Editions Quae ● Published 2009 ● Downloadable 3 times ● Currency EUR ● ID 9312058 ● Copy protection Adobe DRM

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