The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)


Eating is a multisensory event, but cooks and scientists have only in the near past started to deconstruct food's parts, environment the level for science-based cooking. during this international collaboration of essays, cooks and scientists enhance culinary wisdom through trying out hypotheses rooted within the actual and chemical houses of foodstuff. utilizing conventional and state-of-the-art instruments, parts, and methods, those pioneers create, and infrequently revamp, dishes that reply to particular wants and serve up an unique come across with gastronomic practice.

From the likely mundane to the nutrition 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 hide quite a number creations and their background and tradition. they think about the importance of an eater's history and eating surroundings and the significance of a chef's tools, in addition to the concepts used to create an outstanding range of meals and dishes. This assortment will pride specialists and amateurs alike, particularly as eating places depend extra on science-based cooking and leisure chefs more and more discover the physics and chemistry at the back of their artwork. participants finish every one essay with their own recommendations on foodstuff, cooking, and technological know-how, delivering infrequent perception right into a professional's ardour for taking part in with food.

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