The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Language: English
Published by Columbia University Press, 2013
Series: Book 20 of 57 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
- Used
Seller: Midtown Scholar Bookstore, Harrisburg, PA, U.S.A.Midtown Scholar Bookstore
AbeBooks seller since June 7, 2002
Condition: Used - Good
US$ 3.90
Quantity: 13 available
Add to basketItem description from seller
Good - Bumped and creased book with tears to the extremities, but not affecting the text block, may have remainder mark or previous owner's name - GOOD Standard-sized.
Seller Inventory # M0231153457Z3
- Title
- The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
- Publisher
- Columbia University Press
- Publication year
- 2013
- Condition
- Good
- Binding
- Paperback
- Language
- English
- ISBN 10
- 0231153457
- ISBN 13
- 9780231153454
- Series
- Book 20 of 57: Arts and Traditions of the Table: Perspectives on Culinary History
From the seemingly mundane to the food fantastic―from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads―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 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.
"Synopsis" may belong to another edition of this title.
About the Author
Job Ubbink is a senior consultant at Food Concept and Physical Design in Flüh, Switzerland. Trained as a physical chemist and biophysicist, he has more than twelve years of R&D experience in the food industry. Along with his research on food material science and food biophysics, he is a passionate cook devoted to developing sustainable food practices and culture.
Erik van der Linden is professor of physics and physical chemistry of foods at Wageningen University. From 1991 to 1997, he worked at the interface of science and industry at Unilever Research in the Netherlands and in the United States, leading innovation projects on structural and sensory aspects of detergents, cosmetics, and foods. He earned his M.Sc. degree in theoretical physics and his Ph.D. at Leiden University and was awarded a postdoctoral fellowship at Emory University, where he focused on the stability of oil in water emulsions.
"About the title" may belong to another edition of this title.
Midtown Scholar Bookstore
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AbeBooks seller since June 7, 2002
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