The Science of the Oven / / Hervé This.
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary tran...
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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, , [2009] ©2009 |
Year of Publication: | 2009 |
Language: | English |
Series: | Arts and Traditions of the Table: Perspectives on Culinary History
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Physical Description: | 1 online resource (216 p.) :; 11 illus; 3 tables |
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This, Hervé, author. aut http://id.loc.gov/vocabulary/relators/aut The Science of the Oven / Hervé This. New York, NY : Columbia University Press, [2009] ©2009 1 online resource (216 p.) : 11 illus; 3 tables 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 -- 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 restricted access http://purl.org/coar/access_right/c_16ec online access with authorization star Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations?The answer: chemistry and physics. With his trademark eloquence and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, and he demystifies the meaning of taste and the making of flavor. He describes the properties of liquids, salts, sugars, oils, and fats and defines the principles of culinary practice, which endow food with sensual as well as nutritional value.For fans of Hervé This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food. 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) Food Analysis. Food Composition. Food Sensory evaluation. Gastronomy. SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy). bisacsh Gladding, Jody. Title is part of eBook package: De Gruyter Columbia University Press eBook-Package Backlist 2000-2013 9783110442472 print 9780231147071 https://doi.org/10.7312/this14706 https://www.degruyter.com/isbn/9780231518543 Cover https://www.degruyter.com/document/cover/isbn/9780231518543/original |
language |
English |
format |
eBook |
author |
This, Hervé, This, Hervé, |
spellingShingle |
This, Hervé, This, Hervé, The Science of the Oven / Arts and Traditions of the Table: Perspectives on Culinary History Frontmatter -- Contents -- 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 |
author_facet |
This, Hervé, This, Hervé, Gladding, Jody. |
author_variant |
h t ht h t ht |
author_role |
VerfasserIn VerfasserIn |
author2 |
Gladding, Jody. |
author2_variant |
j g jg |
author2_role |
TeilnehmendeR |
author_sort |
This, Hervé, |
title |
The Science of the Oven / |
title_full |
The Science of the Oven / Hervé This. |
title_fullStr |
The Science of the Oven / Hervé This. |
title_full_unstemmed |
The Science of the Oven / Hervé This. |
title_auth |
The Science of the Oven / |
title_alt |
Frontmatter -- Contents -- 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 |
title_new |
The Science of the Oven / |
title_sort |
the science of the oven / |
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 |
2009 |
physical |
1 online resource (216 p.) : 11 illus; 3 tables Issued also in print. |
contents |
Frontmatter -- Contents -- 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 |
isbn |
9780231518543 9783110442472 9780231147071 |
callnumber-first |
T - Technology |
callnumber-subject |
TX - Home Economics |
callnumber-label |
TX546 |
callnumber-sort |
TX 3546 T55313 42009 |
url |
https://doi.org/10.7312/this14706 https://www.degruyter.com/isbn/9780231518543 https://www.degruyter.com/document/cover/isbn/9780231518543/original |
illustrated |
Not Illustrated |
dewey-hundreds |
600 - Technology |
dewey-tens |
640 - Home & family management |
dewey-ones |
641 - Food & drink |
dewey-full |
641.01/3 |
dewey-sort |
3641.01 13 |
dewey-raw |
641.01/3 |
dewey-search |
641.01/3 |
doi_str_mv |
10.7312/this14706 |
oclc_num |
849248894 |
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hierarchy_parent_title |
Title is part of eBook package: De Gruyter Columbia University Press eBook-Package Backlist 2000-2013 |
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The Science of the Oven / |
container_title |
Title is part of eBook package: De Gruyter Columbia University Press eBook-Package Backlist 2000-2013 |
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