The Culinary Revolution Unleashed by the principles of food harmony and molecular sommellerie   By Martin Loignon, Ph.D., molecular biologist, Montreal.     Throughout our existence, humankind has created and modernized musical instruments and mastered the tones and sounds that they produce. In their respective heydays, Vivaldi, Mozart, Tchaikovsky, and Gershwin knew how to take advantage of these innovations and succeeded in integrating new sounds into their oeuvres. Swept up by creativity, enlightened by profound knowledge of composition, in collaboration with violin makers, artisans, and musicians, they constructed scores that guaranteed the timelessness of their works. The greatest conductors are those who have mastered every note of their scores, and who direct their musicians to vary the music’s intensity at specified moments to create a memorable musical experience for their audience.   Scores and notes are to music as foods, wines, and aromatic molecules are to gastronomy. Their power to unleash sensory pleasures essentially depends on the chef’s orchestration. In much the same way, chefs and composers harmonize scores that effectively consist of ingredients. When painstakingly assembled, properly heated, and expertly enhanced, these ingredients will arouse pleasures stemming from their aromas and textures, all the while awakening sensory memories. A knowledgeable sommelier, master of his art, will, by precisely pairing wines and foods,

Foreword by Juli Soler and Ferran Adrià, elBulli restaurant Foreword by Dr. Richard Béliveau Acknowledgments Author Introduction   INTRODUCTORY CHAPTERS The Culinary Revolution Unleashed by the principles of food harmony and molecular sommellerie Food Harmony and Molecular Sommellerie The genesis of a new harmonious science balancing cuisine, wine, and wine and food pairings elBulli A trip into the universe of the “Best Restaurant in the World” Aromas and Flavors The fundamental importance of aromas in identifying and appreciating the taste of foods, wines, and beverages   CHAPTERS ON FOOD AND WINE PAIRING Mint and Sauvignon Blanc An open door into the world of anise-flavored foods and wines Sotolon The molecular chain linking vin jaune, curry, maple syrup, Sauternes, etc. Fino and Oloroso A veil of aromas with sherry wines Oak and Barrels Oak: The maestro of aromas and flavor enhancement Beef From the stockyard to the oven Gewürztraminer/Ginger/Lychee/Scheurebe Molecular family histories Pineapple and Strawberries A strange overlapping destiny Cloves The spice of the barrel Rosemary A Southerner… with an Alsatian profile! Saffron The Queen of Spices Ginger A seducer with a great power of attraction Maple Syrup The aromatic sap stamped with a Quebec identity Quebecois and Classic European Cheeses Tracking down their aromas Cinnamon A hot and sensual spice Capsaicin The “fiery” molecule in chili peppers A Taste of Col