---
product_id: 4272150
title: "Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)"
price: "24856CFA"
currency: XOF
in_stock: true
reviews_count: 13
url: https://www.desertcart.sn/products/4272150-molecular-gastronomy-exploring-the-science-of-flavor-arts-and-traditions
store_origin: SN
region: Senegal
---

# Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)

**Price:** 24856CFA
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- **What is this?** Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
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Review: Much more interesting and readible than the title might suggest - For the casual or unprofessional reader a title like Molucular Gastronomy has the allure of eating a bowl of stewed prunes. It sounds like a drudge, but physical chemist author Hervé This on the staff of the Institut National de la Recherche Agronomique in Paris, applies science to questions of food, cooking and eating and keeps it fascinating. He applies science to questions of why does a tannic wine taste awful when paired with a salad tossed with an acidic dressing, does beef marinade better in a white or red wine, and the best ways to soften lentils. He breaks his book up into four parts. Part one covers kitchen issues and he dissects many old saws of cooking either explaining why the actually work or showing why they don’t. Part two looks at flavor and how it works. In part three he applies science to issues such as bread baking, lumps in food, foams, Spanish Hams and foie gras. Part 4 addresses how the scince of gastronomy will impact the cuisine of tomorrow. He breaks the book up into digestible little bits – the 361 page book contains 101 subparts and subtracting out the introductions, the subparts run a page or two. Here and there they get a little technical but the majority are accessible to nontechnical reader while still of interest to the technical. Anyone interested in food, cooking or eating should find this book a fun read.
Review: For the scientist-cook - After reading the Italian translation a coupe of years ago, I was so much hoping for an English translation, and here it is; and it's brilliant! It's quite one thing to follow recipes and follow instructions, and quite another to understand at a physico-chemical level WHY you need to do things in a certain way. As a scientisty person- really, just as a curious person- you want to know what's happening to the meat that makes it tender and flavorful, or the cake just that right consistency. I guess the philosophy that best suits me is to understand the science so well that the art is set free to explore. If you understand WHY, you can also figure out HOW to change it. And more importantly for someone like me, you also know WHAT to do when you make mistakes ;) What makes the book particularly worth the $$ is the extent of the science- right down to the molecular basis of taste. If I had a complaint, it would be that the articles are WAY too short. This book seems like the summary of what would be the Vedas of food science.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #701,232 in Books ( See Top 100 in Books ) #192 in Food Science (Books) #289 in Gastronomy Essays (Books) #1,770 in Celebrity & TV Show Cookbooks |
| Customer Reviews | 4.3 4.3 out of 5 stars (460) |
| Dimensions  | 6.1 x 0.8 x 8.02 inches |
| Edition  | Illustrated |
| ISBN-10  | 0231133138 |
| ISBN-13  | 978-0231133135 |
| Item Weight  | 1.03 pounds |
| Language  | English |
| Part of series  | Arts and Traditions of the Table: Perspectives on Culinary History |
| Print length  | 377 pages |
| Publication date  | August 18, 2008 |
| Publisher  | Columbia University Press |

## Images

![Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) - Image 1](https://m.media-amazon.com/images/I/71+m1ZLOW1L.jpg)
![Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) - Image 2](https://m.media-amazon.com/images/I/51tS9ujjbhL.jpg)
![Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) - Image 3](https://m.media-amazon.com/images/I/310Nx2ORHEL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Much more interesting and readible than the title might suggest
*by A***S on August 25, 2015*

For the casual or unprofessional reader a title like Molucular Gastronomy has the allure of eating a bowl of stewed prunes. It sounds like a drudge, but physical chemist author Hervé This on the staff of the Institut National de la Recherche Agronomique in Paris, applies science to questions of food, cooking and eating and keeps it fascinating. He applies science to questions of why does a tannic wine taste awful when paired with a salad tossed with an acidic dressing, does beef marinade better in a white or red wine, and the best ways to soften lentils. He breaks his book up into four parts. Part one covers kitchen issues and he dissects many old saws of cooking either explaining why the actually work or showing why they don’t. Part two looks at flavor and how it works. In part three he applies science to issues such as bread baking, lumps in food, foams, Spanish Hams and foie gras. Part 4 addresses how the scince of gastronomy will impact the cuisine of tomorrow. He breaks the book up into digestible little bits – the 361 page book contains 101 subparts and subtracting out the introductions, the subparts run a page or two. Here and there they get a little technical but the majority are accessible to nontechnical reader while still of interest to the technical. Anyone interested in food, cooking or eating should find this book a fun read.

### ⭐⭐⭐⭐⭐ For the scientist-cook
*by M***O on February 28, 2008*

After reading the Italian translation a coupe of years ago, I was so much hoping for an English translation, and here it is; and it's brilliant! It's quite one thing to follow recipes and follow instructions, and quite another to understand at a physico-chemical level WHY you need to do things in a certain way. As a scientisty person- really, just as a curious person- you want to know what's happening to the meat that makes it tender and flavorful, or the cake just that right consistency. I guess the philosophy that best suits me is to understand the science so well that the art is set free to explore. If you understand WHY, you can also figure out HOW to change it. And more importantly for someone like me, you also know WHAT to do when you make mistakes ;) What makes the book particularly worth the $$ is the extent of the science- right down to the molecular basis of taste. If I had a complaint, it would be that the articles are WAY too short. This book seems like the summary of what would be the Vedas of food science.

### ⭐⭐⭐⭐ Good!!
*by M***A on April 21, 2024*

Is very theorical for my taste but contains important information and tips to cook. Could use some pictures and images to make it more practical, idk.

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*Product available on Desertcart Senegal*
*Store origin: SN*
*Last updated: 2026-02-24*