Molecular Gastronomy: Exploring the Science of Flavor
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York, NY
Columbia University Press
[2006]
|
| Schriftenreihe: | Arts and Traditions of the Table: Perspectives on Culinary History
|
| Schlagworte: | |
| Online-Zugang: | FKE01 FLA01 UBG01 FHA01 UPA01 FAW01 FAB01 FCO01 Volltext |
| Beschreibung: | Description based on online resource; title from PDF title page (publisher’s Web site, viewed Nov. 24, 2015) |
| Beschreibung: | 1 online resource |
| ISBN: | 9780231508070 |
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| contents | An international sensation, Molecular Gastronomy debunks a variety of time-honored rules and dictums about cooking, but also presents new knowledge from which readers can improve the preparation of a variety of dishes. Hervé This, a physical chemist, discusses the physiology of flavor and explores the brain's perception of tastes, the effect of chewing on food, and the reaction of the tongue to various stimuli. Bringing the instruments and techniques of the laboratory into the kitchen, Hervé's entertaining revelations are for cooks, gourmets, and scientists alike |
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| dewey-full | 664/.072 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.072 |
| dewey-search | 664/.072 |
| dewey-sort | 3664 272 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| language | English |
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| spelling | This, Hervé Verfasser aut Molecular Gastronomy Exploring the Science of Flavor Hervé This New York, NY Columbia University Press [2006] © 2006 1 online resource txt rdacontent c rdamedia cr rdacarrier Arts and Traditions of the Table: Perspectives on Culinary History Description based on online resource; title from PDF title page (publisher’s Web site, viewed Nov. 24, 2015) An international sensation, Molecular Gastronomy debunks a variety of time-honored rules and dictums about cooking, but also presents new knowledge from which readers can improve the preparation of a variety of dishes. Hervé This, a physical chemist, discusses the physiology of flavor and explores the brain's perception of tastes, the effect of chewing on food, and the reaction of the tongue to various stimuli. Bringing the instruments and techniques of the laboratory into the kitchen, Hervé's entertaining revelations are for cooks, gourmets, and scientists alike General Interest Flavor Food Sensory evaluation Gastronomy Lebensmittel (DE-588)4034870-2 gnd rswk-swf Kochen (DE-588)4031445-5 gnd rswk-swf Geschmack (DE-588)4157026-1 gnd rswk-swf Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf Aroma (DE-588)4137070-3 gnd rswk-swf Sensorische Prüfung (DE-588)4054562-3 gnd rswk-swf Kochen (DE-588)4031445-5 s Aroma (DE-588)4137070-3 s Lebensmittelchemie (DE-588)4034873-8 s 1\p DE-604 Lebensmittel (DE-588)4034870-2 s Sensorische Prüfung (DE-588)4054562-3 s 2\p DE-604 Geschmack (DE-588)4157026-1 s 3\p DE-604 http://www.degruyter.com/doi/book/10.7312/this13312 Verlag URL des Erstveröffentlichers Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 3\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | This, Hervé Molecular Gastronomy Exploring the Science of Flavor An international sensation, Molecular Gastronomy debunks a variety of time-honored rules and dictums about cooking, but also presents new knowledge from which readers can improve the preparation of a variety of dishes. Hervé This, a physical chemist, discusses the physiology of flavor and explores the brain's perception of tastes, the effect of chewing on food, and the reaction of the tongue to various stimuli. Bringing the instruments and techniques of the laboratory into the kitchen, Hervé's entertaining revelations are for cooks, gourmets, and scientists alike General Interest Flavor Food Sensory evaluation Gastronomy Lebensmittel (DE-588)4034870-2 gnd Kochen (DE-588)4031445-5 gnd Geschmack (DE-588)4157026-1 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Aroma (DE-588)4137070-3 gnd Sensorische Prüfung (DE-588)4054562-3 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4031445-5 (DE-588)4157026-1 (DE-588)4034873-8 (DE-588)4137070-3 (DE-588)4054562-3 |
| title | Molecular Gastronomy Exploring the Science of Flavor |
| title_auth | Molecular Gastronomy Exploring the Science of Flavor |
| title_exact_search | Molecular Gastronomy Exploring the Science of Flavor |
| title_full | Molecular Gastronomy Exploring the Science of Flavor Hervé This |
| title_fullStr | Molecular Gastronomy Exploring the Science of Flavor Hervé This |
| title_full_unstemmed | Molecular Gastronomy Exploring the Science of Flavor Hervé This |
| title_short | Molecular Gastronomy |
| title_sort | molecular gastronomy exploring the science of flavor |
| title_sub | Exploring the Science of Flavor |
| topic | General Interest Flavor Food Sensory evaluation Gastronomy Lebensmittel (DE-588)4034870-2 gnd Kochen (DE-588)4031445-5 gnd Geschmack (DE-588)4157026-1 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Aroma (DE-588)4137070-3 gnd Sensorische Prüfung (DE-588)4054562-3 gnd |
| topic_facet | General Interest Flavor Food Sensory evaluation Gastronomy Lebensmittel Kochen Geschmack Lebensmittelchemie Aroma Sensorische Prüfung |
| url | http://www.degruyter.com/doi/book/10.7312/this13312 |
| work_keys_str_mv | AT thisherve moleculargastronomyexploringthescienceofflavor |