4.1. Edible Ideas

Energy consumption in modern food production is recognized as a major environmental concern. Traditional cooking methods often require significant energy, contributing to the overall carbon footprint of our diets. In response, Note by Note cooking, an innovative culinary technique introduced in 1994, helps to reduce energy use in food preparation by focusing on pure compounds. Inspired by the comforting memories of home-made apple pie, a dessert that is both nostalgic and widely appreciated across countries, "The Unplugged Apple Pie" is presented. The challenge was to keep the familiarity while adhering to the principles of Note by Note cooking. This meant no oven, no long cooking times, and a preference for a short list of ingredients. The results show the potential of the approach for more sustainable cooking techniques and recipes.

A winning recipe of the 11th International Contest for Note by Note Cooking. DOI: 10.17180/ijmpg-2024-art05.

Publication of the article Bellot L, Gueguen A, Hong C. 2023. “La Vie en Rose”: a note by note savory dish, International Journal of Molecular and Physical Gastronomy,, 9(1) 14, 1-8. DOI: 10.17180/ijmpg-2023-art14. in the Recipe Section

Shende D. 2023. Summer with sustainability: note by note cooking utilizing food waste, International Journal of Molecular and Physical Gastronomy, 9(1), 13, 1-4. DOI: 10.17180/ijmpg-2023-art13.

The International of Molecular and Physical Gastronomy publishes articles dealing with applications of Molecular and Physical Gastronomy to technique and art. When the culinary art is concerned, such applications falls in the category of "Edible ideas"