Creating bespoke note by note dishes and drinks inspired by traditional foods

Abstract

French physical chemist, Hervé This, first proposed Note by Note (NbN) cooking in 1994. It is an application of molecular gastronomy and involves the use of compounds, either pure or in mixtures, rather than traditional food ingredients to make dishes. A review of international activities, relating to NbN cooking and cuisine, reveals that it has the potential to contribute to the creation of bespoke foods and drinks, e.g., by using ingredients which are sustainable and which provide nutritional value. However the ‘food neophobia’ of some consumers needs to be overcome to ensure its success. In light of these findings, it was decided to explore if and how the factors of food neophobia, sustainability and nourishment influenced students when they were developing their NbN dishes/drinks for their module assignment in TU Dublin. One hundred and five students at TU Dublin have, since 2013, completed NbN assignments and their corresponding reports which provide details of the development of their dishes/drinks. Eighty-seven of these were available for analysis. It was found that the majority of the students (62%) were inspired by traditional foods to create bespoke NbN dishes/drinks, helping to address the ‘food neophobia’ of some consumers. The development of one of these dishes and one of these drinks is discussed. This information would be beneficial for others who will be developing NbN dishes/drinks.

The synergy between food and agri-food suppliers, and the restaurant sector in the World Heritage City of Córdoba (Spain)

“…It is worth noting that the vast majority of chefs consulted in the study remarked that the use of local ingredients was essential to their cooking. They all felt that the quality of such produce directly influences the authentic, genuine nature of the dishes they serve to their clients, and that they are fundamental in providing clients with satisfactory experiences perceived through tastings, as well as the aesthetics and presentation of the dishes themselves [ 14 , 53 ]. The restaurants surveyed are ever more likely to promote the new hyperlocal food trend [ 19 ].…”

“…These changes also contribute to biodiversity by respecting the natural cycles of agricultural production and minimizing the food waste so many restaurants across the continent are responsible for [ 12 , 19 , 78 ]. Furthermore, the use of gastronomic produce and resources by chefs contributes to the sustainability of the gastronomic tourism value chain by stimulating their creative process, diversifying their menus, continually innovating their cuisine and surprising their regular clients [ 14 , 22 ].…”

Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods

“…The lemon-based dish in NbN version was similar to a dessert, and it affected the evaluation. According to Burke et al [ 87 ], making the NbN dish that looks familiar to the consumers may help to overcome their neophobic reaction. The inspiration from traditional foods may contribute to the success of NbN cooking and cuisine.…”

From Food to “Detoxification”: A Framework for Understanding and Shaping Social Practices and Their Networking

“…[31] (p. 223) "Why use ten eggs to make meringues for ten people when a single egg is enough to make quarts of the stuff?". [31] (p. 224) Similarly, in the related literature, nutrition and sustainability are accepted as determinant factors for the development of NbN dishes and drinks [93].…”