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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

César Vega, Job Ubbink, and Erik van der Linden (eds)

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
book
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.001.0001
Subject:
Sociology, Science, Technology and Environment

Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. This book advances culinary ... More


Science and Cooking: Looking Beyond the Trends to Apply a Personal, Practical Approach

Michael Laiskonis

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0034
Subject:
Sociology, Science, Technology and Environment

This chapter presents the author's thoughts on science and cooking. It begins by citing some recent trends such as the growing interest in cooking and eating, and the rise of molecular gastronomy. ... More


Introduction: The Case for Science Inspired by the Kitchen

César Vega, Job Ubbink, and Erik van der Linden

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0001
Subject:
Sociology, Science, Technology and Environment

This book features a collection of carefully selected stories relating to food, its preparation, its perception—and how we eat it. However, what distinguishes this collection from others is the fact ... More


On Superb Crackling Duck Skin: An Homage to Nicholas Kurti

Christopher Young and Nathan Myhrvold

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0024
Subject:
Sociology, Science, Technology and Environment

Nicholas Kurti (1908–1998) was a professor of physics at Oxford University who studied ultra-low temperature phenomena. Cooking was one of his passions and he was troubled by the fact that scientists ... More


Baked Alaska and Frozen Florida: On the Physics of Heat Transfer

Adam Burbidge

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0023
Subject:
Sociology, Science, Technology and Environment

This chapter provides an introduction to the concept of heat transfer and explains what this means in the context of real cooking. Heat transfer refers to the motion of heat, which is a form of ... More


The Science of a Grilled Cheese Sandwich

Jennifer Kimmel

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0002
Subject:
Sociology, Science, Technology and Environment

This chapter explains why certain varieties of cheese make better grilled cheese sandwiches. Melt is the ideal cheese characteristic needed to make a grilled cheese sandwich. Some cheeses melt better ... More


Moussaka as an Introduction to Food Chemistry

Christos Ritzoulis

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0008
Subject:
Sociology, Science, Technology and Environment

This chapter argues that cooking differs little from chemistry in terms of isolating a substance from a plant and then chemically modifying it to create a new product. It demonstrates this ... More


Bacon: The Slice of Life

Timothy Knight

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0012
Subject:
Sociology, Science, Technology and Environment

This chapter takes the reader through the finely honed mandatory steps that turn a humble piece of pork into the mouth-watering slice of bacon that we know and love. Bacon is made from pork belly, ... More


Restructuring Pig Trotters: Fine Chemistry Supporting the Creative Culinary Process

Jorge Ruiz and Julia Calvarro

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0028
Subject:
Sociology, Science, Technology and Environment

This chapter discusses the preparation of stuffed pig trotters (pig's feet). Boiled pig trotters with tomato, garlic, onion, bay leaves, parsley, pepper, blood, and fermented sausage (chorizo) is a ... More


The Sticky Science of Malaysian Dodol

Alias A. Karim and Rajeev Bhat

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0009
Subject:
Sociology, Science, Technology and Environment

Malaysia is a melting pot of ethnic backgrounds, which is reflected in the diverse food culture. This chapter describes the physics and chemistry behind the preparation of dodol, a sticky, sweet ... More


Maximizing Food Flavor by Speeding Up the Maillard Reaction

Martin Lersch

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0014
Subject:
Sociology, Science, Technology and Environment

This chapter describes the Maillard reaction. Popularly known as the “browning reaction,” the Maillard reaction is the chemical interplay between a reducing sugar (a sugar that, under alkaline ... More


The Perfect Cookie Dough

Aki Kamozawa and H. Alexander Talbot

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0010
Subject:
Sociology, Science, Technology and Environment

This chapter describes the preparation of cookie dough by placing it in a vacuum sealed plastic bag to preserve flavor. The authors whipped up a batch of cookie dough and then sealed half of the ... More


Coffee, Please, but No Bitters

Jan Groenewold and Eke Mariën

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0026
Subject:
Sociology, Science, Technology and Environment

This chapter discusses the solvent extraction technique along with other concepts and rules that may be relevant to molecular gastronomy. Solvent extraction is used as a means to separate specific ... More


Turning Waste into Wealth: On Bones, Stocks, and Sauce Reductions

Job Ubbink

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0027
Subject:
Sociology, Science, Technology and Environment

This chapter describes the key physical and chemical steps in the preparation of stock and sauce reductions. The process of stock making and reduction to a demi-glace consists of three steps. The ... More


Innovate: Old World Pizza Crust with New World Ingredients

Thomas M. Tongue

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0029
Subject:
Sociology, Science, Technology and Environment

This chapter begins with the author's description of his mother's home-made pizza. He recounts the time-consuming process of making the dough for the crust from scratch. He then reviews the essential ... More


Lighten Up!: The Role of Gases in the Culinary Experience

Matt Golding

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0015
Subject:
Sociology, Science, Technology and Environment

This chapter explains how something as nebulous as air or gas can be contained and structured so that it lends texture to food. The answer is through the creation of foams. Foams are a class of ... More


The Meringue Concept and Its Variations

Peter Wierenga, Helen Hofstede, Erik van der Linden, Sidney Schutte, and Jonnie Boer

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0016
Subject:
Sociology, Science, Technology and Environment

Meringue is typically defined as a mixture of beaten egg whites and sugar. Different types of meringue exist and each exhibits different properties. This chapter explores the possibility of making ... More


Scandinavian “Sushi”: The Raw Story

Pia Snitkjær and Louise M. Mortensen

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0013
Subject:
Sociology, Science, Technology and Environment

This chapter describes the origin and preparation of the raw cured fish consumed in Denmark and the other Scandinavian countries. Salmon and herring are among the most popular fish eaten without any ... More


To Bloom or Not to Bloom?

Amelia Frazier and Richard Hartel

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0011
Subject:
Sociology, Science, Technology and Environment

This chapter asks why the chocolate chips in cookies do not “bloom” after the cookies have been baked and cooled. Chocolate bloom refers to the grayish-white streaks appear in chocolate after it has ... More


Sweet Physics: Sugar, Sugar Blends, and Sugar Glasses

Natalie Russ and Thomas Vilgis

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0025
Subject:
Sociology, Science, Technology and Environment

This chapter discusses the chemistry and physics of sugar. Sugar exhibits properties that go much beyond sweetness. For example, sugar molecules bind water molecules in a “hydrate shell”; in so ... More


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