Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking

Guy Crosby

ISBN 10: 0231192932 / ISBN 13: 9780231192934

Published by Columbia University Press, 2021

About this Item

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Seller Inventory # B9780231192934

Bibliographic Details

• Title: Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking
• Publisher: Columbia University Press
• Publication Date: 2021
• Language: English
• ISBN 10: 0231192932
• ISBN 13: 9780231192934
• Binding: Paperback / softback
• Condition: New
• Weight: 249 grams

About this title

Synopsis

Cooking food is one of the activities that makes humanity unique. It’s not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science’s understanding of what happens at a molecular level when we apply heat to food. Mastering new ways of feeding ourselves has resulted in leaps in longevity and explosions in population―and the potential of cooking science is still largely untapped.

In Cook, Taste, Learn, the food scientist and best-selling author Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste. Crosby explains why both home cooks and professional chefs should learn how to apply cooking science, arguing that we can improve the nutritional quality and gastronomic delight of everyday eating. Science-driven changes in the way we cook can help reduce the risk of developing chronic diseases and enhance our quality of life. The book features accessible explanations of complex topics as well as a selection of recipes that illustrate scientific principles. Cook, Taste, Learn reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science.

About the Author

Guy Crosby is an adjunct associate professor at Harvard University, and formerly an associate professor in the Department of Chemistry and Food Science at Framingham State University. Prior to his work as a professor he spent thirty years in the food industry at FMC Corporation and Opta Food Ingredients, Inc. He is the co-author of The Science of Good Cooking (2012) and Cook's Science (2016).