TY  - BOOK
AU  - Arboleya,Juan-Carlos
AU  - Bhat,Rajeev
AU  - Boer,Jonnie
AU  - Burbidge,Adam
AU  - Calvarro,Julia
AU  - Castells,Pere
AU  - Fiszman,Susana
AU  - Foster,Tim J.
AU  - Frazier,Amelia
AU  - Frøst,Michael Bom
AU  - Golding,Matt
AU  - Groenewold,Jan
AU  - Gálvez-Ruiz,María J.
AU  - Hartel,Richard
AU  - Hofstede,Helen
AU  - Johnson,Arielle
AU  - Kamozawa,Aki
AU  - Karim,Alias A.
AU  - Kimmel,Jennifer
AU  - Kirshenbaum,Kent
AU  - Knight,Timothy
AU  - Laguarda,Sergio
AU  - Lasa,Daniel
AU  - Lersch,Martin
AU  - Linden,Erik van der
AU  - Lorenzo,Cristina de
AU  - Luis-Aduriz,Andoni
AU  - Maldonado-Valderrama,,Julia
AU  - Mariën,Eke
AU  - McBride,Anne E.
AU  - McClements,David J.
AU  - Mielby,Line Holler
AU  - Mitchell,John R.
AU  - Mortensen,Louise M.
AU  - Myhrvold,Nathan
AU  - Oliva,Oswaldo
AU  - Peters,Miriam
AU  - Povey,Malcolm
AU  - Ritzoulis,Christos
AU  - Ruiz,Jorge
AU  - Russ,Natalie
AU  - Scholten,Elke
AU  - Schutte,Sidney
AU  - Snitkjær,Pia
AU  - Steingarten,Jeffrey
AU  - Talbot,H.Alexander
AU  - This,Hervé
AU  - Ubbink,Job
AU  - Varela,Paula
AU  - Vega,César
AU  - Vergara,Javier
AU  - Vilgis,Thomas
AU  - Wierenga,Peter
AU  - Wilde,Peter J.
AU  - Young,Christopher
AU  - van der Linden,Erik
TI  - The Kitchen as Laboratory: Reflections on the Science of Food and Cooking 
T2  - Arts and Traditions of the Table: Perspectives on Culinary History
SN  - 9780231153454
AV  - TX541 .K55 2012
U1  - 664.07 23
PY  - 2012///]
CY  - New York, NY : 
PB  - Columbia University Press, 
KW  - Cooking
KW  - Food
KW  - Analysis
KW  - Composition
KW  - SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy)
KW  - bisacsh
N1  - Frontmatter --; Contents --; Foreword --; Acknowledgments --; Introduction. The Case for Science Inspired by the Kitchen --; One. The Science of a Grilled Cheese Sandwich --; Two. Sound Appeal --; Three. Mediterranean Sponge Cake --; Four. Spherification. Faux Caviar and Skinless Ravioli --; Five. Konjac Dondurma. Designing a Sustainable and Stretchable "Fox Testicle" Ice Cream --; Six. Stretchy Textures in the Kitchen. Insights from Salep Dondurma --; Seven. Moussaka as an Introduction to Food Chemistry --; Eight. The Sticky Science of Malaysian Dodol --; Nine. The Perfect Cookie Dough --; Ten. To Bloom or Not to Bloom? --; Eleven. Bacon. The Slice of Life --; Twelve. Scandinavian "Sushi". The Raw Story --; Thirteen. Maximizing Food Flavor by Speeding Up the Maillard Reaction --; Fourteen. Lighten Up! The Role of Gases in the Culinary Experience --; Fifteen. The Meringue Concept and Its Variations --; Sixteen. Why Does Cold Milk Foam Better? Into the Nature of Milk Foam --; Seventeen. Ice Cream Unlimited. The Possibilities of Ingredient Pairing --; Eighteen. Egg Yolk. A Library of Textures --; Nineteen. Ketchup as Tasty Soft Matter. The Case of Xanthan Gum --; Twenty. Taste and Mouthfeel of Soups and Sauces --; Twenty-one. Playing with Sound: Crispy Crusts --; Twenty-two. Baked Alaska and Frozen Florida. On the Physics of Heat Transfer --; Twenty-three. On Superb Crackling Duck Skin. An Homage to Nicholas Kurti --; Twenty-four. Sweet Physics. Sugar, Sugar Blends, and Sugar Glasses --; Twenty-five. Coffee, Please, but No Bitters --; Twenty-six. Turning Waste into Wealth. On Bones, Stocks, and Sauce Reductions --; Twenty-seven. Restructuring Pig Trotters. Fine Chemistry Supporting the Creative Culinary Process --; Twenty-eight. Innovate. Old World Pizza Crust with New World Ingredients --; Twenty-nine. Eating Is Believing --; Thirty. Molecular Gastronomy Is a Scientific Activity --; Thirty-one. The Pleasure of Eating: The Integration of Multiple Senses --; Thirty-two. On the Fallacy of Cooking from Scratch --; Thirty-three. Science and Cooking. Looking Beyond the Trends to Apply a Personal, Practical Approach --; Contributors --; Index; restricted access; Issued also in print
N2  - 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. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve 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 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
UR  - https://doi.org/10.7312/vega15344
UR  - https://www.degruyter.com/isbn/9780231526920
UR  - https://www.degruyter.com/document/cover/isbn/9780231526920/original
ER  -