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 ...
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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 knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, the book creates, and sometimes revamps, dishes that respond to specific desires and serves up an original encounter with gastronomic practice. 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 book covers a range of creations and their history and culture. It considers 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. The book will be of interest to 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. Each chapter ends with the author's personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.Less
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 knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, the book creates, and sometimes revamps, dishes that respond to specific desires and serves up an original encounter with gastronomic practice. 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 book covers a range of creations and their history and culture. It considers 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. The book will be of interest to 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. Each chapter ends with the author's personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.
