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Handbook of Molecular Gastronomy - Scientific Foundations, Educational Practices, and Culinary Applications (Hardcover)
Loot Price: R6,509
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Handbook of Molecular Gastronomy - Scientific Foundations, Educational Practices, and Culinary Applications (Hardcover)
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Handbook of Molecular Gastronomy: Scientific Foundations and
Culinary Applications presents a unique overview of molecular
gastronomy, the scientific discipline dedicated to the study of
phenomena that occur during the preparation and consumption of
dishes. It deals with the chemistry, biology and physics of food
preparation, along with the physiology of food consumption. As
such, it represents the first attempt at a comprehensive reference
in molecular gastronomy, along with a practical guide, through
selected examples, to molecular cuisine and the more recent
applications named note by note cuisine. While several books
already exist for a general audience, either addressing food
science in general in a "light" way and/or dealing with modern
cooking techniques and recipes, no book exists so far that
encompasses the whole molecular gastronomy field, providing a
strong interdisciplinary background in the physics, biology and
chemistry of food and food preparation, along with good discussions
on creativity and the art of cooking. Features: Gives A-Z coverage
to the underlying science (physics, chemistry and biology) and
technology, as well as all the key cooking issues (ingredients,
tools and methods). Encompasses the science and practice of
molecular gastronomy in the most accessible and up-to-date
reference available. Contains a final section with unique recipes
by famous chefs. The book is organized in three parts. The first
and main part is about the scientific discipline of molecular and
physical gastronomy; it is organized as an encyclopedia, with
entries in alphabetical order, gathering the contributions of more
than 100 authors, all leading scientists in food sciences,
providing a broad overview of the most recent research in molecular
gastronomy. The second part addresses educational applications of
molecular gastronomy, from primary schools to universities. The
third part provides some innovative recipes by chefs from various
parts of the world. The authors have made a particular pedagogical
effort in proposing several educational levels, from elementary
introduction to deep scientific formalism, in order to satisfy the
broadest possible audience (scientists and non-scientists). This
new resource should be very useful to food scientists and chefs, as
well as food and culinary science students and all lay people
interested in gastronomy.
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