The fable of the man with the golden brain
A woeful misunderstanding
The relation between consistency and flavor
Not everything has to be soft
Thinking in physical terms
Contrasting consistencies
Misdirection and misperception
The impossible description of unknown tastes
Organic and mineral acids
Amino acids and their derivatives
Manipulating odorant compounds
Methods of extraction and processing
Natural, same as natural, artificial
Volatility, threshold perception, toxic risk
A lexicon of basic culinary odors
On the proper use of odorigenic extracts and compositions
The eye precedes the palate
Legally approved coloring agents
Natural versus artificial redux
6. Artistic choice and culinary nomenclature
The construction of flavors
The first generation of note-by-note menus
7. Nutrition, toxicology, market dynamics, public interest
The mixed blessings of abundance
A world of plenty, filled with danger
Selection and supply of compounds
Appendix : A few recipes.
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