The Kitchen as Laboratory: Reflections on the Science of Food and Cooking - Hardcover
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Availability:In StockContributor:César Vega (Editor), Job Ubbink (Editor), Erik Van Der Linden (Editor)Series:Arts and Traditions of the Table: Perspectives on Culinary HPublish date:2012-01-31Pages:336
Language:EnglishPublisher:Columbia University PressISBN-13:9780231153447ISBN-10:231153449UPC:9780231153447Book Category:Cooking, Science, Technology & EngineeringBook Subcategory:Essays & Narratives, Essays, Food ScienceSize:9.40 x 6.60 x 1.20 inchesWeight:1.4506Product ID:SC6FXY6XQY
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and...
Series: Arts and Traditions of the Table: Perspectives on Culinary H
Language:EnglishPublisher:Columbia University PressISBN-13:9780231153447ISBN-10:231153449UPC:9780231153447Book Category:Cooking, Science, Technology & EngineeringBook Subcategory:Essays & Narratives, Essays, Food ScienceSize:9.40 x 6.60 x 1.20 inchesWeight:1.4506Product ID:SC6FXY6XQY
César Vega holds a Ph.D. in food science and a culinary degree from Le Cordon Bleu and is research manager at Mars Botanical, a division of Mars, Inc. He has consulted with several avant-garde restaurants on aspects relating to science-based cooking, and he regularly teaches seminars on the relation between science and cooking. Job Ubbink is a senior consultant at Food Concept and Physical Design...
Publisher: Columbia University Press
Contributor(s)
César Vega (Editor), Job Ubbink (Editor), Erik Van Der Linden (Editor)
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