Gastronomy And Food Science
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Language: en
Pages: 276
Pages: 276
Type: BOOK - Published: 2020-09-22 - Publisher: Academic Press
Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary sci
Language: en
Pages: 376
Pages: 376
Type: BOOK - Published: 2020-10-20 - Publisher: W. W. Norton & Company
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creation
Language: en
Pages: 404
Pages: 404
Type: BOOK - Published: 2006 - Publisher: Columbia University Press
French chemist and television personality Herve This uses recent research in chemistry, physics, and biology of food to challenge traditional beliefs about cook
Language: en
Pages: 352
Pages: 352
Type: BOOK - Published: 2013-12-17 - Publisher: CRC Press
The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient que
Language: en
Pages: 338
Pages: 338
Type: BOOK - Published: 2013-08-13 - Publisher: Columbia University Press
In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? the physical and chemical properties of food. Usin
