Note by Note Cuisine

Note by Note cuisine is a style of cooking based on molecular gastronomy, created by the French chemist Herve This, in which dishes are composed from pure chemical compounds such as water, ethanol, sucrose, amino acids and lipids rather than from animal or plant tissue. This described the approach as being like a painter working from primary colors or a musician composing electroacoustic music wave by wave with a computer, building a dish's taste, aroma and texture directly from its underlying components rather than from conventional ingredients.