Culinary Revolution This, Hervé / Gagnaire, Pierre [Author] Ito, Aya [Translator] Chuo Koron Shinsha, 2008 A dream culinary collaboration where a gourmet physical chemist proposes creative themes while surveying the intellectual achievements of mankind, and a brilliant three-Michelin-star chef responds with recipes. This, a physical chemist who deeply loves cooking, proposes original themes, and three-Michelin-star chef Gagnaire responds with eccentric recipes. Under the common belief that "cooking is art," they survey the intellectual achievements of mankind, and a number of unprecedented dishes are born here. Table of Contents Part 1: "Beauty is Delicious" in Cooking The Existence of Culinary Art Artisan Cooking, Artistic Cooking The Problem of Tradition and Solutions Through Love The Gate of Nature Recognition of Culinary Art Part 2: Ancient Beauty The Origin of Beauty Beauty Through Numbers... in Cooking? Ideas in Cooking Aristotle and Precision Part 3: Classical Beauty What Mythical Beauty Constitutes Cathedral-like Cuisine The Brain, Thomas Aquinas, and the Green of the Lawn Medieval Aesthetics Allegory: The Aesthetics of Sympathy Branching in the Middle Ages Again, About the Hidden Influence of Aristotle! The Dawn of the Renaissance After the Renaissance The Light of the West and the East Outdated Nature Part 5: Modern Cuisine Thousands of Streams Weave the Modern Age Yesterday And Tomorrow? Many Dishes by Writers In Search of the Perfect Bouillon This, Hervé Physical chemist at INRA (French National Institute for Agricultural Research). Researches "molecular gastronomy." Director of the Science Department of the "Food Science Culture Fund" sponsored by the French Academy of Sciences, and also serves as a scientific advisor for the magazine "Science." Honorary member of the French Culinary Academy, and also received the French Order of Agricultural Merit Officer, the Order of Academic Palms Chevalier, etc. Gagnaire, Pierre Relocated and reopened "Pierre Gagnaire" in Paris in 1996. Regained three Michelin stars in '98. Opened "Sketch" in London in 2002, and "Pierre Gagnaire à Tokyo" in 2005. The cover shows some minor scratches, but it is unread and the inside is very clean. 50% of sales will be donated to the Noto Earthquake. #Cooking #Science #Restaurant #Menu #Book #BOOK #OmoideHonya #OmoideHonyaGourmet #OmoideHonyaChef #OmoideHonyaRecipe #OmoideHonyaCriticism #OmoideHonya20thCentury #OmoideHonyaFrance #OmoideHonyaBusiness