Culinary books include technical descriptions of dishes, artistic prescriptions and “social” advices. In France, the microbiologist Edouard Pojersky de Pomiane interpreted culinary practices in the second half of the 20th century, but he also promoted incorrect ideas, such as that the people could avoid crying when they peel onions if the people bite on a wooden spoon. Probably because culinary transformations are complex, and also because the food industry did not support studies outside its field, food science and technology had drifted slowly toward the science of ingredients and toward technological questions, neglecting phenomena that occur when making home or restaurant dishes, such as cassoulet, goulash, hollandaise sauce, etc. The objective of molecular and physical gastronomy was and remains scientifically clear; if one wants to discover new phenomena, which is the goal of the natural sciences, the exploration of a new range of phenomena is probably a better strategy than looking to already well-considered objects.