Abstract
In a first article in a previous issue of this journal, we considered the CDS/NPOS formalism, which was devised for the description of food colloids and also for description of the spatial organization of such matter in dishes. Here this formalism is applied to the description of the classical French sauces. It is also shown how this formalism is useful for the introduction of new dishes. Finally we consider how “comparative molecular gastronomy” could be achieved, giving one tool for the quantitative determination of the “robustness” of culinary recipes.
