Details
- Autor(en) / Beteiligte
- Titel
- A Pinch of Culinary Science: Boiling an Egg Inside Out and Other Kitchen Tales
- Auflage
- 1st
- Ort / Verlag
- United States: CRC Press
- Erscheinungsjahr
- 2019
- Link zum Volltext
- Quelle
- Alma/SFX Local Collection
- Beschreibungen/Notizen
- This book provides a playground for the readers to practice and develop scientific thinking, by exploring the world of food in a fun way. The authors take the role of someone trying to find interesting questions to ask about familiar, though often hidden, phenomena. Claims (or myths) on everyday cooking provide numerous cases for this. Using popular cooking myths as a springboard, this book discusses these riddles, interweaving a scientific rationale for the phenomena with a culinary or craftsman explanation. This book covers not only science (physics, chemistry, biology) but also cultural aspects (tradition, history, emotion), of what food/cooking is all about.
- Sprache
- Englisch
- Identifikatoren
- ISBN: 9780429878442, 0429878443, 9781138611306, 1138611301DOI: 10.1201/9780429465376Titel-ID: cdi_askewsholts_vlebooks_9780429878442
- Format
- –
- Schlagworte
- Catering, chemical reaction, chemical reactions, chemistry, Cooking, cooking explained through food science, cooking myths, cooking recipes, Cooking-Popular works, craftsman explanation, culinary science, culinary transformation, culinary transformations, flavour, food, Food & drink, Food Additives & Ingredients, Food and Beverage Management, Food Chemistry, food culture, Food habits, Food Safety Management, food science, FOODnetBASE, history, Hospitality Management, molecular gastronomy, physics, Preservation, Processing, sausage, SCI-TECHnetBASE, Sensory Science, STMnetBASE, tradition, wine