Papilles et Molécules
The prestigious American publishing house Wiley has acquired the rights to publish the English version of Papilles et Molécules (Éditions La Presse) in the United States in 2012. It is quite exceptional for a French book from Quebec to break into the U.S. market. The president from Les Éditions La Presse, André Provencher, is delighted with this momentous achievement, stating: “The American edition of Papilles et Molécules will help us accelerate the dissemination of François Chartier’s work around the world”.
“It is a great day for the Papilles et Molécules project, which continues to make great strides in Quebec and abroad, with food and wine lovers, as well as with young and more mature neophytes!”, said the ecstatic François Chartier. “A few Manhattan houses have been fighting for the publishing rights for a number of months. This exciting development confirms the growing interest these new aromatic paths in culinary creations have awakened around the world.” The book Papilles et Molécules received international acclaim in 2010 when it was awarded the Best Innovative Food Book In The World, at the Gourmand World Cookbook Awards in Paris.
François Chartier is now on the international scene. In the coming months, he will be giving a number of conferences on the aromatic science of food and wine in Montreal, Toronto, New York (StarChefs.com), and in Spain and Germany.
In June 2009, François Chartier released the first results of his scientific research on “molecular harmonies and sommellerie” in his book Papilles et Molécules – La science aromatique des aliments et des vins. The book was an instant hit with the Canadian public, quickly positioning itself at the top of the bestsellers list of the year. In August 2010, Papilles et Molécules was published in English Canada by McClelland & Stewart, under the title Taste Buds and Molecules – The Art and Science of Food and Wine. The publishing rights have also been sold in Hungary and in Russia, where the book was published in 2011. For two years now, volume I of Papilles et Molécules has been at the top of the best sellers list on Amazon.ca, and so has Taste buds and Molecules.
Moreover, Taste Buds and Molecules - The Art and Science of Food and Wine is a finalist for an International Association of Culinary Professionals 2011 Cookbook Award in the Wine, Beer or Spirits category. The winners will be revealed on June 2nd, in Austin, Texas.
The sale of the publishing rights for the U.S. market was finalized with the support of Montréal-Contacts.
In the history of humanity, there has always been people who have known how to innovate, think out of the box, and go beyond the beaten path in order to provide us with a renewed, more dynamic, and modern vision. In short, people to open up the way to evolution, find new, more relevant, efficient, and precise methods. François Chartier is one such person.
It may not be obvious, but he is shaking up all established practices in wine and food harmonies. His latest book, Taste Buds and Molecules, which consists of a first synthesis of his research in this field is eloquently illustrating this. He is definitely paving the way for the method that will be used in making and conceiving wine and food harmonies of tomorrow. His work and book clearly mark the beginning of the time from which the way to conceive of these harmonies will have changed to become a method based on scientific facts that are more precise than the largely intuitive method used up to now.
More than a book, this work is a reflection of the admirable passion the author has shown in the course of his career as sommelier in wine and food harmonies. In this book, François Chartier surpasses himself and surprises us while rendering accessible the fruit of his research and a way of understanding and considering harmonic treasures.
François Chartier is master of his art and this first book on the aromatic science of wine and food constitutes an essential work for anyone from an amateur to a professional who is interested in wine and food harmonies.
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