The kitchen as laboratory : reflections on the science of food and cooking
Title:
The kitchen as laboratory : reflections on the science of food and cooking
Author:
Vega, César.
Ubbink, Job.
Linden, Erik van der.
Steingarten, Jeffrey.
ISBN:
9780231153454
Publication Information:
New York : Columbia University Press, 2013.
Physical Description:
xx, 312 p. ; 24 cm
Series:
Arts and traditions of the table
Arts and traditions of the table.
Series Title:
Arts and traditions of the table
Arts and traditions of the table.
General Note:
Includes bibliographical references and index.
Abstract:
The essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and a dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.
Subject:
| Food -- Analysis. |
| Food -- Composition. |
| Cooking. |
Summary:
The essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and a dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.