Building a Meal: From Molecular Gastronomy to Culinary Constructivism
Saved in:
| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
New York, NY
Columbia University Press
[2009]
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| Subjects: | |
| Online Access: | DE-859 DE-860 DE-473 DE-739 DE-1046 DE-1043 DE-858 Volltext |
| Item Description: | Description based on online resource; title from PDF title page (publisher’s Web site, viewed Nov. 24, 2015) |
| Physical Description: | 1 online resource 12 illus |
| ISBN: | 9780231513531 |
Staff View
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| 505 | 8 | |a An internationally renowned chemist and bestselling author, Hervé This is the head of the world's first laboratory devoted to molecular gastronomy, or the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, including the dictums and maxims on which they depend, Hervé This unites the head with the hand in order to defend and transform culinary practice.With this book, the molecular gastronomist's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites--hard-boiled egg with mayonnaise, simple consommé, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse--Hervé This isolates the exact chemical properties that tickle the senses and stimulate our appetites. He connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal can be as satisfying as its consumption, Hervé This recalibrates the balance between food and our imaginations, resulting in a revolutionary perspective that will tempt even the most casual cooks into greater experimentation | |
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| 650 | 4 | |a Cooking, French | |
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Record in the Search Index
| _version_ | 1824408241655775232 |
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| adam_text | |
| any_adam_object | |
| author | This, Hervé |
| author_facet | This, Hervé |
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| building | Verbundindex |
| bvnumber | BV043491427 |
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| contents | An internationally renowned chemist and bestselling author, Hervé This is the head of the world's first laboratory devoted to molecular gastronomy, or the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, including the dictums and maxims on which they depend, Hervé This unites the head with the hand in order to defend and transform culinary practice.With this book, the molecular gastronomist's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites--hard-boiled egg with mayonnaise, simple consommé, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse--Hervé This isolates the exact chemical properties that tickle the senses and stimulate our appetites. He connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal can be as satisfying as its consumption, Hervé This recalibrates the balance between food and our imaginations, resulting in a revolutionary perspective that will tempt even the most casual cooks into greater experimentation |
| ctrlnum | (ZDB-23-DGG)9780231513531 (OCoLC)1165494634 (DE-599)BVBBV043491427 |
| dewey-full | 641.5 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.5 |
| dewey-search | 641.5 |
| dewey-sort | 3641.5 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| indexdate | 2025-02-18T15:08:02Z |
| institution | BVB |
| isbn | 9780231513531 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028907949 |
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| publishDate | 2009 |
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| publisher | Columbia University Press |
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| spelling | This, Hervé Verfasser aut Building a Meal From Molecular Gastronomy to Culinary Constructivism Hervé This New York, NY Columbia University Press [2009] © 2009 1 online resource 12 illus txt rdacontent c rdamedia cr rdacarrier Description based on online resource; title from PDF title page (publisher’s Web site, viewed Nov. 24, 2015) An internationally renowned chemist and bestselling author, Hervé This is the head of the world's first laboratory devoted to molecular gastronomy, or the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, including the dictums and maxims on which they depend, Hervé This unites the head with the hand in order to defend and transform culinary practice.With this book, the molecular gastronomist's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites--hard-boiled egg with mayonnaise, simple consommé, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse--Hervé This isolates the exact chemical properties that tickle the senses and stimulate our appetites. He connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal can be as satisfying as its consumption, Hervé This recalibrates the balance between food and our imaginations, resulting in a revolutionary perspective that will tempt even the most casual cooks into greater experimentation General Interest Cooking, French Cooking Food habits France Molecular gastronomy Frankreich DeBevoise, Malcolm Sonstige oth http://www.degruyter.com/doi/book/10.7312/this14466 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | This, Hervé Building a Meal From Molecular Gastronomy to Culinary Constructivism An internationally renowned chemist and bestselling author, Hervé This is the head of the world's first laboratory devoted to molecular gastronomy, or the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, including the dictums and maxims on which they depend, Hervé This unites the head with the hand in order to defend and transform culinary practice.With this book, the molecular gastronomist's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites--hard-boiled egg with mayonnaise, simple consommé, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse--Hervé This isolates the exact chemical properties that tickle the senses and stimulate our appetites. He connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal can be as satisfying as its consumption, Hervé This recalibrates the balance between food and our imaginations, resulting in a revolutionary perspective that will tempt even the most casual cooks into greater experimentation General Interest Cooking, French Cooking Food habits France Molecular gastronomy |
| title | Building a Meal From Molecular Gastronomy to Culinary Constructivism |
| title_auth | Building a Meal From Molecular Gastronomy to Culinary Constructivism |
| title_exact_search | Building a Meal From Molecular Gastronomy to Culinary Constructivism |
| title_full | Building a Meal From Molecular Gastronomy to Culinary Constructivism Hervé This |
| title_fullStr | Building a Meal From Molecular Gastronomy to Culinary Constructivism Hervé This |
| title_full_unstemmed | Building a Meal From Molecular Gastronomy to Culinary Constructivism Hervé This |
| title_short | Building a Meal |
| title_sort | building a meal from molecular gastronomy to culinary constructivism |
| title_sub | From Molecular Gastronomy to Culinary Constructivism |
| topic | General Interest Cooking, French Cooking Food habits France Molecular gastronomy |
| topic_facet | General Interest Cooking, French Cooking Food habits France Molecular gastronomy Frankreich |
| url | http://www.degruyter.com/doi/book/10.7312/this14466 |
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