Herve This on Note by Note Cuisine and the Food of the Future
A recent segment on the BBC took viewers inside the lab and the mind of Herve This, author of Molecular Gastronomy: Exploring the Science of Flavor and the forthcoming Note-by-Note Cooking. In the segment, This argues and shows that since foodstuff is made of different chemicals, one could create nutritious dishes using powders, oils and liquids that contain the building-blocks of food, rather than conventional raw ingredients.
This terms this principle Note by Note cuisine akin to a composer creating a work.
