chemistry

Note by Note cuisine

Note by Note cuisine is a chemistry topic covered in the lgStudy science library. This page brings together a partial reference excerpt, illustrations, worked examples, real-world applications and a short study plan, so you can understand Note by Note cuisine rather than just read about it. In short: Note by Note cuisine is a style of cooking based on molecular gastronomy, created by French chemist Hervé This. Dishes are made using pure compounds instead of using animal or plant tissues.

Key takeaways

Note by Note cuisine belongs to chemistry; place it in that map before memorising details.
Learn the definition first, then one example that makes the definition concrete.
Connect Note by Note cuisine to a quantity you can measure, compute or draw — that is where exam questions come from.
Reproduce the core statement of Note by Note cuisine from memory before moving on to harder problems.

Reference excerpt

Note by Note cuisine is a style of cooking based on molecular gastronomy, created by French chemist Hervé This. Dishes are made using pure compounds instead of using animal or plant tissues. This said the cuisine is like "a painter using primary colours, or a musician composing electroacoustic music, wave by wave, using a computer".

History

According to Hervé This, Note by Note cuisine began in 1994 and granted the style its name in 1997. This hoped for a future in which recipes gave advice such as "add to your bouillon two drops of a 0.001 percent solution of benzylmercaptan in pure alcohol". He struggled in his attempts to promote the cuisine, and did not receive pay from it until 1999. After 2006, he convinced French chef Pierre Gagnaire to develop Note by Note; approximately one year later, Gagnaire served the first Note by Note dish in a restaurant. On 26 April 2008, they presented the first Note by Note dish ("Note à note N°1") in Hong Kong. After more work, Gagnaire named the second Note by Note dish "Chick Corea" after the jazz pianist of the same name.

Preparation Ingredients used in Note by Note cuisine are called compounds, which include water, ethanol, sucrose, protein, amino acids and lipids. For example, in the "wölher sauce" made by Note by Note cuisine, the following might be added: water, anthocyanins (for colour), sugars, ethanol, amino acids (for flavour), glycerol, phenols, quinones, and organic acids.

References

Further reading This, Hervé (2012). La cuisine note à note. Belin. ISBN 9782701164199. This, Hervé (2013). "Molecular gastronomy is a scientific discipline, and note by note cuisine is the next culinary trend". Flavour. 2. doi:10.1186/2044-7248-2-1.

Worked examples

Example 1 — a first encounter with Note by Note cuisine

Start with the simplest possible case. Write down what Note by Note cuisine claims or describes in one sentence, then invent the smallest concrete situation in which that sentence is true. In chemistry, the smallest case is usually a single object, a single equation or a single measurement. Check that every symbol or term in your sentence has a meaning in that case.

Example 2 — changing one variable

Take the situation from Example 1 and change exactly one quantity: double it, halve it, or set it to zero. Predict what should happen to Note by Note cuisine before you calculate. Comparing your prediction with the result is the fastest way to find out whether you understand the idea or only the words.

Example 3 — an exam-style question

Typical questions about Note by Note cuisine ask you to (a) state it precisely, (b) apply it to given data, and (c) explain a limitation. Practise writing all three answers in under five minutes; the third part is what separates a full-mark answer from an average one.

Applications of Note by Note cuisine

In research: Note by Note cuisine appears in chemistry research whenever the underlying quantities have to be modelled precisely. Papers usually cite it as a starting assumption and then explore where it breaks down.
In technology and industry: Engineering practice reuses Note by Note cuisine in design rules, simulations and safety margins. Knowing the idea lets you read a specification sheet and understand why the numbers look the way they do.
In the classroom: Note by Note cuisine is common in secondary-school and first-year university syllabi. It links to neighbouring topics Cuisine, Molecular gastronomy, so understanding it makes those chapters shorter.
In everyday life: Look for Note by Note cuisine outside the textbook — in sport, cooking, traffic, electronics or the sky above you. An example you found yourself is remembered far longer than one you were given.

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How to study Note by Note cuisine in 20 minutes

Read the reference excerpt below once, without taking notes.
Close the page and write down what Note by Note cuisine means in your own words.
Compare your version with the excerpt and mark what you missed.
Work through the three examples above with pen and paper.
Explain Note by Note cuisine out loud to somebody else — or to Teacher Smith in the lgStudy chat.

Frequently asked questions

What is Note by Note cuisine in simple terms?

Note by Note cuisine is a style of cooking based on molecular gastronomy, created by French chemist Hervé This. Dishes are made using pure compounds instead of using animal or plant tissues.

Why does Note by Note cuisine matter?

Because it connects several chemistry ideas at once: it gives you a definition you can apply, a quantity you can calculate, and a way to check whether a result is plausible.

How should I study Note by Note cuisine?

Read the excerpt, restate it from memory, then work through the examples and applications listed on this page. The five-step study plan above takes about twenty minutes.

What does this page cover?

It gives you a compact reference excerpt plus original lgStudy explanations, examples, applications and study material on Note by Note cuisine.