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What is note-by-note cooking?
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molecular gastronomy
Tomato and basil spheres.
Note-by-note cooking is a culinary trend inspired by the development of molecular gastronomy. Introduced by Hervé This in the mid-1990s, this style of cooking involves the use of pure compounds—such as water, ethanol, and glucose—rather than traditional food ingredients like plants or animals.1
In this approach, chefs construct dishes by assembling these individual chemical components, making it the culinary equivalent of synthetic music.1