Molecular Gastronomy : : Exploring the Science of Flavor / / Hervé This.
Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edg...
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Superior document: | Title is part of eBook package: De Gruyter Columbia University Press eBook-Package Backlist 2000-2013 |
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Place / Publishing House: | New York, NY : : Columbia University Press, , [2006] ©2006 |
Year of Publication: | 2006 |
Language: | English |
Series: | Arts and Traditions of the Table: Perspectives on Culinary History
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Physical Description: | 1 online resource (392 p.) |
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This, Hervé, author. aut http://id.loc.gov/vocabulary/relators/aut Molecular Gastronomy : Exploring the Science of Flavor / Hervé This. New York, NY : Columbia University Press, [2006] ©2006 1 online resource (392 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Arts and Traditions of the Table: Perspectives on Culinary History Frontmatter -- Contents -- Series Editor's Preface -- Introduction to the English-Language Edition -- Part One : Secrets of the Kitchen -- Part Two : The Physiology of Flavor -- Part Three : Investigations and Models -- Part Four : A Cuisine for Tomorrow -- Glossary -- Further Reading -- Index -- Backmatter restricted access http://purl.org/coar/access_right/c_16ec online access with authorization star Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike.Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled. Looking to the future, Hervé This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes. Issued also in print. Mode of access: Internet via World Wide Web. In English. Description based on online resource; title from PDF title page (publisher's Web site, viewed 02. Mrz 2022) SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy). bisacsh Title is part of eBook package: De Gruyter Columbia University Press eBook-Package Backlist 2000-2013 9783110442472 print 9780231133135 https://doi.org/10.7312/this13312 https://www.degruyter.com/isbn/9780231508070 Cover https://www.degruyter.com/document/cover/isbn/9780231508070/original |
language |
English |
format |
eBook |
author |
This, Hervé, This, Hervé, |
spellingShingle |
This, Hervé, This, Hervé, Molecular Gastronomy : Exploring the Science of Flavor / Arts and Traditions of the Table: Perspectives on Culinary History Frontmatter -- Contents -- Series Editor's Preface -- Introduction to the English-Language Edition -- Part One : Secrets of the Kitchen -- Part Two : The Physiology of Flavor -- Part Three : Investigations and Models -- Part Four : A Cuisine for Tomorrow -- Glossary -- Further Reading -- Index -- Backmatter |
author_facet |
This, Hervé, This, Hervé, |
author_variant |
h t ht h t ht |
author_role |
VerfasserIn VerfasserIn |
author_sort |
This, Hervé, |
title |
Molecular Gastronomy : Exploring the Science of Flavor / |
title_sub |
Exploring the Science of Flavor / |
title_full |
Molecular Gastronomy : Exploring the Science of Flavor / Hervé This. |
title_fullStr |
Molecular Gastronomy : Exploring the Science of Flavor / Hervé This. |
title_full_unstemmed |
Molecular Gastronomy : Exploring the Science of Flavor / Hervé This. |
title_auth |
Molecular Gastronomy : Exploring the Science of Flavor / |
title_alt |
Frontmatter -- Contents -- Series Editor's Preface -- Introduction to the English-Language Edition -- Part One : Secrets of the Kitchen -- Part Two : The Physiology of Flavor -- Part Three : Investigations and Models -- Part Four : A Cuisine for Tomorrow -- Glossary -- Further Reading -- Index -- Backmatter |
title_new |
Molecular Gastronomy : |
title_sort |
molecular gastronomy : exploring the science of flavor / |
series |
Arts and Traditions of the Table: Perspectives on Culinary History |
series2 |
Arts and Traditions of the Table: Perspectives on Culinary History |
publisher |
Columbia University Press, |
publishDate |
2006 |
physical |
1 online resource (392 p.) Issued also in print. |
contents |
Frontmatter -- Contents -- Series Editor's Preface -- Introduction to the English-Language Edition -- Part One : Secrets of the Kitchen -- Part Two : The Physiology of Flavor -- Part Three : Investigations and Models -- Part Four : A Cuisine for Tomorrow -- Glossary -- Further Reading -- Index -- Backmatter |
isbn |
9780231508070 9783110442472 9780231133135 |
url |
https://doi.org/10.7312/this13312 https://www.degruyter.com/isbn/9780231508070 https://www.degruyter.com/document/cover/isbn/9780231508070/original |
illustrated |
Not Illustrated |
dewey-hundreds |
600 - Technology |
dewey-tens |
660 - Chemical engineering |
dewey-ones |
664 - Food technology |
dewey-full |
664/.072 |
dewey-sort |
3664 272 |
dewey-raw |
664/.072 |
dewey-search |
664/.072 |
doi_str_mv |
10.7312/this13312 |
oclc_num |
64274748 |
work_keys_str_mv |
AT thisherve moleculargastronomyexploringthescienceofflavor |
status_str |
n |
ids_txt_mv |
(DE-B1597)459383 (OCoLC)64274748 |
carrierType_str_mv |
cr |
hierarchy_parent_title |
Title is part of eBook package: De Gruyter Columbia University Press eBook-Package Backlist 2000-2013 |
is_hierarchy_title |
Molecular Gastronomy : Exploring the Science of Flavor / |
container_title |
Title is part of eBook package: De Gruyter Columbia University Press eBook-Package Backlist 2000-2013 |
_version_ |
1770176039118438400 |
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