TABLES, FIGURES, AND

COLOR PLATES

TABLES

TABLE 2.1 Variations of Density and Viscosity as a Function of

Temperature 73
TABLE 2.2 Simple Dispersed Systems 77
TABLE 2.3 Selected Gelling Compounds 100
TABLE 2.4 Random Dispersion with Two Objects of Various
Dimensions 102
TABLE 2.5 Inclusion with Two Objects of Various Dimensions 106
TABLE 2.6 Superposition of Two Objects of Various Dimensions 108
TABLE 2.7 Interpenetration of Two Objects of Various Dimensions 110
TABLE 6.1 How Should an Artist Go About Being an Artist? 187

FIGURES

The birth of note-by-note Molecules 18

cooking 6 Empty plate 38
Paraethylphenol crystals 7 Polyhedrons 41
Natural 12 Platonic solids 41
Artifical 13 Topological equivalence 48
XII + TA B L E S , F I G U R E S , A N D C O L O R P L AT E S

Pectins 61 Friedrich Wöhler 122

Marie-Antoine Carême 65 Louis Pasteur 128
Hookean solid 67 Amino acids 130
Crystalline solid 70 Monosodium glutamate 131
A triglyceride 71 Eugène-Melchior Péligot 135
A dispersed system 79 Monosaccharides 137
A new note-by-note Vanillin 153
composition 85 Olfaction 158
Another new note-by-note Vegetable matter in food
composition 86 additives 175
Food additives 90 Cochineal insect 176
Sapid compounds 120

COLOR PLATES

1 Bubble Cocktail 12 Red Amuse-Bouche

2 Bouchée Ultra 13 Note-by-Note No. 1
3 Bouchée Tart 14 Emulsion of September 20
4 Bouchée Nuage 15 Jambonnette
5 Le Cordon Bleu 16 Orange Balls of Fire
6 Note-by-Yolk 17 Amylopectin Tarts
7 Ardoise This 18 Chicken Pearls
8 IASG/Cordon Bleu Dinner 19 Orange Conglomèle
9 Sp“ready” to M“eat” 20 Fibré
10 Mousse-Note “Babybel”
11 Strawberry and Lemon
Tart Revisited
 COOKING
NOTE-BY-NOTE