Titre : Cooking: a technique, sometimes an art, never a science of nature 

Auteurs : Hervé This,  

Revue : Art and Science 

Numéro : Issue 2</br> 

Volume : 6 

Date : 2022/02/25 

DOI : 10.21494/ISTE.OP.2022.0808 

ISSN : 2515-8767 

Résumé : 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. 

Éditeur : ISTE OpenScience