The kitchen as laboratory reflections on the science of food and cooking
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| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
New York
Columbia University Press
2012
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| Schriftenreihe: | Arts and traditions of the table
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
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| 245 | 1 | 0 | |a The kitchen as laboratory |b reflections on the science of food and cooking |c edited by César Vega ... |
| 264 | 1 | |a New York |b Columbia University Press |c 2012 | |
| 300 | |a XX, 312 S. |b Ill., graph. Darst. |c 25 cm | ||
| 336 | |b txt |2 rdacontent | ||
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| 490 | 0 | |a Arts and traditions of the table | |
| 650 | 4 | |a Food |x Analysis | |
| 650 | 4 | |a Food |x Composition | |
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Datensatz im Suchindex
| _version_ | 1819686356701413376 |
|---|---|
| adam_text | CONTENTS
FOREWORD
BY
JEFFREY
STEINGARTEN
XI
ACKNOWLEDGMENTS
XVII
INTRODUCTION:
THE
CASE
FOR
SCIENCE
INSPIRED
BY
THE
KITCHEN
CESAR
VEGA, JOB
UBBINK,
AND ERIK VAN
DER LINDEN
I
THE
SCIENCE
OF A
GRILLED
CHEESE
SANDWICH
JENNIFER
KIMMEL
7
SOUND
APPEAL
MALCOLM
POVEY
II
MEDITERRANEAN
SPONGE
CAKE
CRISTINA DE
LORENZO
AND SERGIO LAGUARDA
IOE
SPHERIFICATION:
FAUX
CAVIAR
AND
SKINLESS RAVIOLI
CESAR VEGA
AND
PERE
CASTELLS
25
KONJAC
DONDURMA:
DESIGNING
A
SUSTAINABLE
AND
STRETCHABLE FOX
TESTICLE
ICE
CREAM
ARIELLE JOHNSON,
KENT KIRSHENBAUM,
AND ANNE
E. MCBRIDE 33
STRETCHY
TEXTURES IN
THE
KITCHEN:
INSIGHTS
FROM
SALEP
DONDURMA
TIM
J.
FOSTER
41
MOUSSAKA
AS AN
INTRODUCTION
TO
FOOD
CHEMISTRY
CHRISTOS
RITZOULIS
45
THE STICKY
SCIENCE
OF
MALAYSIAN DODOL
ALIAS
A.
KARIM
AND RAJEEV
BHAT
52.
THE
PERFECT
COOKIE
DOUGH
AKI KAMOZAWA
AND H.
ALEXANDER
TALBOT
59
TO
BLOOM
OR
NOT
TO
BLOOM?
AMELIA FRAZIER
AND
RICHARD
HARTEL
65
BACON:
THE SLICE
OF
LIFE
TIMOTHY KNIGHT
73
-.
SCANDINAVIAN
SUSHI :
THE RAW
STORY
PIA
SNITKJ
TR
AND
LOUISE
M. MORTENSEN
83
MAXIMIZING FOOD FLAVOR
BY
SPEEDING UP
THE
MAILLARD
REACTION
MARTIN LERSCH 91
LIGHTEN
UP!
THE
ROLE
OF
GASES IN
THE
CULINARY EXPERIENCE
MATT GOLDING
I00
VI
CONTENTS
THE
MERINGUE
CONCEPT
AND
ITS
VARIATIONS
PETER
WIERENGA,
HELEN
HOFSTEDE,
ERIK
VAN DER
LINDEN,
SIDNEY SCHUTTE,
AND JONNIE
BOER
IO8
WHY
DOES
COLD MILK FOAM
BETTER?
INTO
THE
NATURE
OF
MILK FOAM
JULIA
MALDONADO-VALDERRAMA,
PETER
J. WILDE, AND MARIA
J.
GALVEZ-RUIZ
I17
ICE
CREAM UNLIMITED:
THE POSSIBILITIES
OF
INGREDIENT
PAIRING
ELKE
SCHOLTEN AND
MIRIAM PETERS
123
EGG YOLK:
A LIBRARY
OF
TEXTURES
CESAR VEGA
134
KETCHUP
AS
TASTY SOFT MATTER:
THE
CASE
OF
XANTHAN
GUM
THOMAS VILGIS
142
TASTE
AND
MOUTHFEEL
OF
SOUPS
AND
SAUCES
JOHN R.
MITCHELL
148
PLAYING
WITH
SOUND: CRISPY
CRUSTS
PAULA
VARELA
AND SUSANA FISZMAN
155
BAKED
ALASKA
AND
FROZEN
FLORIDA:
ON
THE
PHYSICS
OF
HEAT
TRANSFER
ADAM BURBIDGE 166
CONTENTS
VII
ON
SUPERB
CRACKLING
DUCK SKIN:
AN
HOMAGE
TO
NICHOLAS
KURTI
CHRISTOPHER
YOUNG
AND
NATHAN MYHRVOLD
176
SWEET
PHYSICS:
SUGAR,
SUGAR
BLENDS,
AND
SUGAR
GLASSES
NATALIE RUSS
AND THOMAS
VILGIS
186
COFFEE,
PLEASE,
BUT
NO
BITTERS
JAN
GROENEWOLD
AND EKE
MARIEN
196
TURNING
WASTE INTO
WEALTH:
ON
BONES,
STOCKS,
AND
SAUCE
REDUCTIONS
JOB UBBINK
2O6
RESTRUCTURING
PIG TROTTERS:
FINE CHEMISTRY SUPPORTING
THE
CREATIVE
CULINARY
PROCESS
JORGE
RUIZ
AND
JULIA CALVARRO
Z17
INNOVATE:
OLD
WORLD PIZZA
CRUST
WITH
NEW WORLD
INGREDIENTS
THOMAS
M. TONGUE
JR.
224
EATING
IS BELIEVING
LINE HOLLER
MIELBY
AND
MICHAEL
BOM FROST
233
MOLECULAR GASTRONOMY
IS
A
SCIENTIFIC ACTIVITY
HERVE THIS
242
THE
PLEASURE
OF
EATING:
THE
INTEGRATION
OF
MULTIPLE
SENSES
JUAN-CARLOS
ARBOLEYA,
DANIEL
LASA, OSWALDO
OLIVA,
JAVIER
VERGARA, AND ANDONI
LUIS-ADURIZ
254
VIII
CONTENTS
ON
THE
FALLACY
OF
COOKING
FROM
SCRATCH
CESAR VEGA
AND
DAVID
J. MCCLEMENTS
Z64
SCIENCE
AND
COOKING:
LOOKING BEYOND
THE
TRENDS
TO
APPLY
A
PERSONAL,
PRACTICAL
APPROACH
MICHAEL LAISKONIS
273
CONTRIBUTORS
289
INDEX
Z99
CONTENTS IX
|
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| discipline | Chemie / Pharmazie |
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| id | DE-604.BV041115524 |
| illustrated | Illustrated |
| indexdate | 2024-12-24T03:24:53Z |
| institution | BVB |
| isbn | 9780231153447 9780231526920 |
| language | English |
| lccn | 2011029237 |
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| physical | XX, 312 S. Ill., graph. Darst. 25 cm |
| publishDate | 2012 |
| publishDateSearch | 2012 |
| publishDateSort | 2012 |
| publisher | Columbia University Press |
| record_format | marc |
| series2 | Arts and traditions of the table |
| spellingShingle | The kitchen as laboratory reflections on the science of food and cooking Food Analysis Food Composition Cooking Kochen (DE-588)4031445-5 gnd Physik (DE-588)4045956-1 gnd Lebensmittelchemie (DE-588)4034873-8 gnd |
| subject_GND | (DE-588)4031445-5 (DE-588)4045956-1 (DE-588)4034873-8 |
| title | The kitchen as laboratory reflections on the science of food and cooking |
| title_auth | The kitchen as laboratory reflections on the science of food and cooking |
| title_exact_search | The kitchen as laboratory reflections on the science of food and cooking |
| title_full | The kitchen as laboratory reflections on the science of food and cooking edited by César Vega ... |
| title_fullStr | The kitchen as laboratory reflections on the science of food and cooking edited by César Vega ... |
| title_full_unstemmed | The kitchen as laboratory reflections on the science of food and cooking edited by César Vega ... |
| title_short | The kitchen as laboratory |
| title_sort | the kitchen as laboratory reflections on the science of food and cooking |
| title_sub | reflections on the science of food and cooking |
| topic | Food Analysis Food Composition Cooking Kochen (DE-588)4031445-5 gnd Physik (DE-588)4045956-1 gnd Lebensmittelchemie (DE-588)4034873-8 gnd |
| topic_facet | Food Analysis Food Composition Cooking Kochen Physik Lebensmittelchemie |
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