Note by Note cuisine is a style of cooking based on

molecular gastronomy Molecular gastronomy is the Science, scientific approach of cuisine from primarily the perspective of chemistry. The composition (Structural formula, molecular structure), properties (mass, viscosity, etc) and transformations (chemical reaction ...

, 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

recipe A recipe is a set of instructions that describes how to prepare or make something, especially a dish (food), dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main r ...

s gave advice such as "add to your

bouillon Bouillon can refer to: Food * Bouillon (broth), a simple broth ** Court-bouillon, a quick broth * Bouillon (soup), a Haitian soup * Bouillon (restaurant), a traditional type of French restaurant ** Bouillon Chartier, a bouillon restaurant fou ...

two drops of a 0.001 percent solution of benzylmercaptan in pure alcohol". This 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 Water is an inorganic compound with the chemical formula . It is a transparent, tasteless, odorless, and Color of water, nearly colorless chemical substance. It is the main constituent of Earth's hydrosphere and the fluids of all known liv ...

ethanol Ethanol (also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is an organic compound with the chemical formula . It is an Alcohol (chemistry), alcohol, with its formula also written as , or EtOH, where Et is the ps ...

sucrose Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula . For human consumption, sucrose is extracted and refined ...

protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residue (biochemistry), residues. Proteins perform a vast array of functions within organisms, including Enzyme catalysis, catalysing metab ...

amino acids Amino acids are organic compounds that contain both amino and carboxylic acid functional groups. Although over 500 amino acids exist in nature, by far the most important are the Proteinogenic amino acid, 22 α-amino acids incorporated into p ...

and

lipids Lipids are a broad group of organic compounds which include fats, waxes, sterols, fat-soluble vitamins (such as vitamins Vitamin A, A, Vitamin D, D, Vitamin E, E and Vitamin K, K), monoglycerides, diglycerides, phospholipids, and others. The fu ...

. For example, in the "wölher sauce" made by Note by Note cuisine, the following might be added: water,

anthocyanin Anthocyanins (), also called anthocyans, are solubility, water-soluble vacuole, vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart named a chemical compou ...

s (for colour),

sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecul ...

s, ethanol, amino acids (for flavour),

glycerol Glycerol () is a simple triol compound. It is a colorless, odorless, sweet-tasting, viscous liquid. The glycerol backbone is found in lipids known as glycerides. It is also widely used as a sweetener in the food industry and as a humectant in pha ...

phenols In organic chemistry, phenols, sometimes called phenolics, are a class of chemical compounds consisting of one or more hydroxyl groups (− O H) bonded directly to an aromatic hydrocarbon group. The simplest is phenol, . Phenolic compounds ar ...

, quinones, and

organic acid An organic acid is an organic compound with acidic properties. The most common organic acids are the carboxylic acids, whose acidity is associated with their carboxyl group –COOH. Sulfonic acids, containing the group –SO2OH, are re ...

History

Preparation

References

Further reading