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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


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