TY  - Type of reference 
TI  - Cooking: a technique, sometimes an art, never a science of nature 
AU  - Hervé This 
AB  - Since the 1980s, the scientific discipline called "molecular and physical gastronomy" has been responsible for upheavals in culinary practices, but the people who have contributed to the changes are scientists who have stepped out of their role to perform technological work. Technical openness due to these works has led some cooks to better assume the status of culinary artists, as opposed to what has long remained a craft or an art craft. The first trend born of technical transfers was called "molecular cuisine"; it was followed by various initiatives (abstract cuisine, culinary constructivism, etc.), but it is above all synthetic cooking, nicknamed "note-to-note cuisine", that is developing today throughout the world. 
DO  - 10.21494/ISTE.OP.2022.0808 
JF  - Art and Science 
KW  - molecular and physical gastronomy,  molecular cuisine,  synthetic cooking,  note by note cooking, 
technical transfers,  culinary technology, gastronomie moléculaire et physique,  cuisine moléculaire,  cuisine de synthèse,  cuisine note à note, 
transferts techniques,  technologie culinaire,  
L1  - http://www.openscience.fr/IMG/pdf/iste_artsci22v6n2_1.pdf 
LA  - en 
PB  - ISTE OpenScience 
DA  - 2022/02/25 
SN  - 2515-8767 
TT  - La cuisine : une technique, parfois un art, certainement pas une science de la nature 
UR  - http://www.openscience.fr/Cooking-a-technique-sometimes-an-art-never-a-science-of-nature 
IS  - Issue 2</br> 
VL  - 6 
ER  -