000			08052nam a22012495i 4500
001			183540
003			IT-RoAPU
005			20221214232041.0
006			m|||||o||d||||||||
007			cr || ||||||||
008			220302t20122012nyu fo d z eng d
010			_a2011029237
019			_a(OCoLC)979586777
020			_a9780231153454 _qprint
020			_a9780231526920 _qPDF
024	7		_a10.7312/vega15344 _2doi
035			_a(DE-B1597)9780231526920
035			_a(DE-B1597)459410
035			_a(OCoLC)774956272
040			_aDE-B1597 _beng _cDE-B1597 _erda
050	0	0	_aTX541 _b.K55 2012
050		4	_aTX541 _b.K55 2015
072		7	_aSOC055000 _2bisacsh
082	0	4	_a664.07 _223
084			_aonline - DeGruyter
245	0	4	_aThe Kitchen as Laboratory : _bReflections on the Science of Food and Cooking / _ced. by César Vega, Job Ubbink, Erik van der Linden.
264		1	_aNew York, NY : _bColumbia University Press, _c[2012]
264		4	_c©2012
300			_a1 online resource (336 p.) : _b67 halftones, 11 tables
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
490	0		_aArts and Traditions of the Table: Perspectives on Culinary History
505	0	0	_tFrontmatter -- _tContents -- _tForeword -- _tAcknowledgments -- _tIntroduction. The Case for Science Inspired by the Kitchen -- _tOne. The Science of a Grilled Cheese Sandwich -- _tTwo. Sound Appeal -- _tThree. Mediterranean Sponge Cake -- _tFour. Spherification. Faux Caviar and Skinless Ravioli -- _tFive. Konjac Dondurma. Designing a Sustainable and Stretchable "Fox Testicle" Ice Cream -- _tSix. Stretchy Textures in the Kitchen. Insights from Salep Dondurma -- _tSeven. Moussaka as an Introduction to Food Chemistry -- _tEight. The Sticky Science of Malaysian Dodol -- _tNine. The Perfect Cookie Dough -- _tTen. To Bloom or Not to Bloom? -- _tEleven. Bacon. The Slice of Life -- _tTwelve. Scandinavian "Sushi". The Raw Story -- _tThirteen. Maximizing Food Flavor by Speeding Up the Maillard Reaction -- _tFourteen. Lighten Up! The Role of Gases in the Culinary Experience -- _tFifteen. The Meringue Concept and Its Variations -- _tSixteen. Why Does Cold Milk Foam Better? Into the Nature of Milk Foam -- _tSeventeen. Ice Cream Unlimited. The Possibilities of Ingredient Pairing -- _tEighteen. Egg Yolk. A Library of Textures -- _tNineteen. Ketchup as Tasty Soft Matter. The Case of Xanthan Gum -- _tTwenty. Taste and Mouthfeel of Soups and Sauces -- _tTwenty-one. Playing with Sound: Crispy Crusts -- _tTwenty-two. Baked Alaska and Frozen Florida. On the Physics of Heat Transfer -- _tTwenty-three. On Superb Crackling Duck Skin. An Homage to Nicholas Kurti -- _tTwenty-four. Sweet Physics. Sugar, Sugar Blends, and Sugar Glasses -- _tTwenty-five. Coffee, Please, but No Bitters -- _tTwenty-six. Turning Waste into Wealth. On Bones, Stocks, and Sauce Reductions -- _tTwenty-seven. Restructuring Pig Trotters. Fine Chemistry Supporting the Creative Culinary Process -- _tTwenty-eight. Innovate. Old World Pizza Crust with New World Ingredients -- _tTwenty-nine. Eating Is Believing -- _tThirty. Molecular Gastronomy Is a Scientific Activity -- _tThirty-one. The Pleasure of Eating: The Integration of Multiple Senses -- _tThirty-two. On the Fallacy of Cooking from Scratch -- _tThirty-three. Science and Cooking. Looking Beyond the Trends to Apply a Personal, Practical Approach -- _tContributors -- _tIndex
506	0		_arestricted access _uhttp://purl.org/coar/access_right/c_16ec _fonline access with authorization _2star
520			_aEating 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.
530			_aIssued also in print.
538			_aMode of access: Internet via World Wide Web.
546			_aIn English.
588	0		_aDescription based on online resource; title from PDF title page (publisher's Web site, viewed 02. Mrz 2022)
650		0	_aCooking.
650		0	_aFood _xAnalysis.
650		0	_aFood _xComposition.
650		7	_aSOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy). _2bisacsh
700	1		_aArboleya, Juan-Carlos _eautore
700	1		_aBhat, Rajeev _eautore
700	1		_aBoer, Jonnie _eautore
700	1		_aBurbidge, Adam _eautore
700	1		_aCalvarro, Julia _eautore
700	1		_aCastells, Pere _eautore
700	1		_aFiszman, Susana _eautore
700	1		_aFoster, Tim J. _eautore
700	1		_aFrazier, Amelia _eautore
700	1		_aFrøst, Michael Bom _eautore
700	1		_aGolding, Matt _eautore
700	1		_aGroenewold, Jan _eautore
700	1		_aGálvez-Ruiz, María J. _eautore
700	1		_aHartel, Richard _eautore
700	1		_aHofstede, Helen _eautore
700	1		_aJohnson, Arielle _eautore
700	1		_aKamozawa, Aki _eautore
700	1		_aKarim, Alias A. _eautore
700	1		_aKimmel, Jennifer _eautore
700	1		_aKirshenbaum, Kent _eautore
700	1		_aKnight, Timothy _eautore
700	1		_aLaguarda, Sergio _eautore
700	1		_aLasa, Daniel _eautore
700	1		_aLersch, Martin _eautore
700	1		_aLinden, Erik van der _eautore
700	1		_aLorenzo, Cristina de _eautore
700	1		_aLuis-Aduriz, Andoni _eautore
700	1		_aMaldonado-Valderrama,, Julia _eautore
700	1		_aMariën, Eke _eautore
700	1		_aMcBride, Anne E. _eautore
700	1		_aMcClements, David J. _eautore
700	1		_aMielby, Line Holler _eautore
700	1		_aMitchell, John R. _eautore
700	1		_aMortensen, Louise M. _eautore
700	1		_aMyhrvold, Nathan _eautore
700	1		_aOliva, Oswaldo _eautore
700	1		_aPeters, Miriam _eautore
700	1		_aPovey, Malcolm _eautore
700	1		_aRitzoulis, Christos _eautore
700	1		_aRuiz, Jorge _eautore
700	1		_aRuss, Natalie _eautore
700	1		_aScholten, Elke _eautore
700	1		_aSchutte, Sidney _eautore
700	1		_aSnitkjær, Pia _eautore
700	1		_aSteingarten, Jeffrey _eautore
700	1		_aTalbot, H. Alexander _eautore
700	1		_aThis, Hervé _eautore
700	1		_aUbbink, Job _eautore _ecuratore
700	1		_aVarela, Paula _eautore
700	1		_aVega, César _eautore _ecuratore
700	1		_aVergara, Javier _eautore
700	1		_aVilgis, Thomas _eautore
700	1		_aWierenga, Peter _eautore
700	1		_aWilde, Peter J. _eautore
700	1		_aYoung, Christopher _eautore
700	1		_avan der Linden, Erik _ecuratore
850			_aIT-RoAPU
856	4	0	_uhttps://doi.org/10.7312/vega15344
856	4	0	_uhttps://www.degruyter.com/isbn/9780231526920
856	4	2	_3Cover _uhttps://www.degruyter.com/document/cover/isbn/9780231526920/original
942			_cEB
999			_c183540 _d183540