La formulation en cuisine : entre chimie et alchimie ou la maitrise des molécules - Archive ouverte HAL Access content directly
Book Sections Year : 2019

La formulation en cuisine : entre chimie et alchimie ou la maitrise des molécules

Christophe Lavelle

Abstract

As an art of preparing, the cuisine requires the control of cooking process , cooking time and of seasoning. Cuisine mobilises cook's knowledge and know-how, like cosmetician or pharmacist developing respectively beauty cream or active pill, implements formulation approach in order to optimize simultaneously taste, texture and nutritional value of the recipe. Between chemistry and alchemy, science and technique, the cuisine transforms matter to make it healthy and tasty.
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Dates and versions

hal-03009758 , version 1 (17-11-2020)

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  • HAL Id : hal-03009758 , version 1

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Christophe Lavelle. La formulation en cuisine : entre chimie et alchimie ou la maitrise des molécules. Les métamorphoses de l'aliment, 2019. ⟨hal-03009758⟩
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