Modernist Culinary Styles and Philosophies

Gathers the named styles and philosophies of experimental cooking, as distinct from single techniques. Deconstructed cuisine takes the cooking and preparation of an established dish apart and presents its components in a new form, and note by note cuisine, created by the French chemist Herve This, composes dishes from pure chemical compounds such as water, ethanol, sucrose, amino acids and lipids rather than from conventional ingredients. A style belongs here when its own cited article presents it as an approach to creating dishes. It excludes the individual technical methods that such styles draw on, which have their own groups.