International Contest for Note by Note N°6

« But the crackling is superb »

Organizers : Odile Renaudin ( www.science s etgastronomie.com) , Yolanda Rigault ([email protected]), Hervé This ([email protected]) Introduction : Note by Note Cooking

Note by Note Cooking is the culinary technique using compounds, in order to build . The cook has to decide for the shapes, consistencies, tastes, odours, trigeminal sensations (pungencies, freshnesses…), temperatures, colours… Of , it deals with questions of nutrition, toxicity, and is part of the large « Note by Note Project » for sustainable development, important for feeding the humankind in 2050, when the population of the Earth will perhaps reach 10 billion people. This project is an important contribution to the fight agains spoilage, while sparing water, energy, foodstuffs, and taking care of the environment.

The goal of this 6th contest : crispiness, crackling

For this new contest, we invite the competitors (in three categories : chefs, students, amateurs) to create dishes with crispiness, crunchiness, crackling…

The proposed dishes will be appreciated according to their proximity to « pure note by note cooking ». Also the originality of the use of such compounds will be evaluated.

Each proposed dish will have to be : 1. described in a .doc file by a recipe (Roman 12) giving 1. the ingredients, including quantities 2. the process 2. shown by photographs.

The candidates will have to accept that their recipes and pictures can be used (with their name) by the organizers and the partners of the contest (see authorization of use in the bottom of this document).

Evaluation : Feasibility, reproductibility Making crisp products Originality of the work. Using pure compounds will be preferred to using fractions. Of course, the productions should not be toxic. The flavour complexity will be appreciated : dishes have a shape, consistency, odor, taste, trigeminal sensation, temperature…

Who can participate? The contest is free, open to all. But there will be different categories, such as : culinary professionals (chefs), students, amateurs.

How to participate? For applying, it is enough to send an email with post address, phone number, signed authorization of diffusion of the contest material.

Then, for proposing the result, one has to send a file (fichier .doc) describing the recipe in details, with a powerpoint document (fichier .ppt) showing the various steps and the final result, with high resolution pictures 300 dpi.

Dates : - application at any time before May 2018. - document being sent before the 30th of April 2018

Prize Event: AgroParisTech, Paris (Friday 1rst of June 2018) Prizes will be given by the partners. The best results will be displayed on various internet sites (Scienceetgastronomie.com, Forum Note à Note d'AgroParisTech...). They will be shown on posters during itinerary exhibitions.

Why the title of this contest ? Have a look of the top of left page of this book Autorisation de diffusion

Je sous-signé ……………….. demeurant ……………………….. autorise les organisateurs et les partenaires du Troisième Concours International de Note à Note à diffuser les recettes et les images soumises pour participation au concours.

Fait à ………………………….. le …………………………………..

Signature : Annex : From Molecular to its applications : « Molecular Cuisine » (it is over) and « Note by Note Cuisine» (don't miss this next world culinary trend!)

Hervé This

1. The scientific work

In 1988 Nicholas Kurti and I created the scientific discipline that we called « » (remember that the word « gastronomy » means « knowledge », and not cuisine, even ; in the same way, Molecular Gastronomy does not stand for cooking!). The aim of Molecular Gastronomy was, is and will be forever : looking for the mechanisms of phenomena occcuring during dish preparation and consumption.

2. An application in the

In the beginning of the 80's, we introduced also «Molecular Cuisine », whose definition is : « Producing food (this is cuisine) using « new » tools, ingredients, methods ». In this definition, the word « new » stands for what was not in of the western countries in 1980. For example : siphon (to make foams), sodium alginate (to get pearls with a liquid core, spaghettis of , etc.) and other gelling agents (agar-agar, carraghenans, etc.), liquid nitrogen (to make sherbets and many other innovative preparations), rotary evaporator, and more generally, the whole set of lab's equipment when they can be useful ; another of new « method », finally, the prepration of the Chocolate Chantilly, of beaumés, gibbs, nollet, vauquelins, etc. ( Cours de gastronomie moléculaire n°1 : Science, technologie, technique (culinaires) : quelles relations ?, Ed Quae/Belin)

Of course all these items are not completely new (many gelling agents are used in Asia for millenia, and many tools are used daily in chemistry labs), but the goal was to modernize the technical component of cuisine.

Yes, the expression « Molecular Cuisine » is poorly chosen, but it had to be introduced at some time... and it is not within the Encyclopedia Britannica Dictionnaly. And Molecular Cuisine will disappear... because of... see below !

3. The next culinary trend : Note by Note Cuisine !

The next proposal is much more exciting, and its name is NOTE BY NOTE CUISINE.

It was first proposed in 1994 (in the magazine Scientific American) at a time when I was playing at using compounds in food, such as paraethylphenol in wines and whiskeys, 1-octen- 3-ol in dishes, limonene, tartaric acid, ascorbic acid, etc. The initial proposal was to improve food... but the next idea was obvious, it is to make dishes entirely from compounds. Let's say it differently. Note by Note Cuisine is not using meat, fish, or fruits, but rather compounds, either pure compounds or mixtures, such as electronic music is not using trumpets or violins, but rather pure waves which are mixed in sounds and in music. Here, for Note by Note Cuisine, the cook has to : – design the shapes of the various parts of the dish – design the colors – design the tastes – design the odors – design the temperatures – design the trigeminal stimulation – design the consistencies – design the nutritional aspects – etc.

The feasability of this new cuisine was already shown by many : – first Note by Note (called Note by Note N°1) shown to the international press in Hong Kong by Pierre Gagnaire in April 2009 – two dishes shown at the French-Japanese Scientific Meeting (JSTS) in Strasbourg, in May 2010 – whole Note by Note Meal served by the chefs of the Cordon bleu School in Paris in October 2010 – Note à Note meal served the 26th of January 2011, as a launching event of the International Year of Chemistry, at UNESCO, Paris, by the team of Potel&Chabot – Note by Note cocktail serve in April 2011 to 500 French chefs freshly starred at Michelin, in Espace Cardin, Paris – Note by Note Meal served in October 2011 by the team of the chefs of the Cordon bleu Schools Paris – Note by Note dishes made by chefs of the Toques Blanches International Association, in Paris, 3 Decembre 2011 Many questions arise from this new cuisine: – land development – economy – sensorial – technique – art – politics – nutrition – toxicology – etc.

But:

1. humankind is facing an energy crisis : it is not sure that traditional cuisine is sustainable (it is not!) 2. the New will always beat the Old 3. cracking products from agriculture and farming is already done for milk and wheat ; why not carrots, apples, etc. ? 4. The objections made to Note by Note cuisine were done half a century ago against electronic music, and guess what you hear at the radio today ? In other words, are not we at the equivalent of 1947, when musicians such as Varèse and some others were investigating electronic music ?