This The Science of the Oven

1. Auflage 2009
ISBN: 978-0-231-51854-3
Verlag: De Gruyter
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 216 Seiten, Format (B × H): 152 mm x 203 mm

Reihe: Arts and Traditions of the Table: Perspectives on Culinary History

No detailed description available for "The Science of the Oven".

Autoren/Hrsg.

This, Hervé

Weitere Mitwirkende

Gladding, Jody

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Geisteswissenschaften Geschichtswissenschaft Geschichtliche Themen Kultur- und Ideengeschichte

Inhaltsverzeichnis

Into the Mouth
1. Let Us Play with Our Senses
2. Health and Diet
3. What Are the Notes?
4. The Question of Hors d'oeuvres
5. Understanding, Perfecting
6. Without Forgetting All That Makes Life Beautiful
7. From Molecular Cuisine to Culinary Constructivism
A Last Bite for the Road
Glossary
Bibliography
Index

Über Autor(innen)

Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Building a Meal: From Molecular Gastronomy to Culinary Constructivism; Kitchen Mysteries: Revealing the Science of Cooking; and Molecular Gastronomy: Exploring the Science of Flavor, among other books.

Jody Gladding is a poet who has translated more than twenty works from French.