The Science of the Oven:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York, NY
Columbia University Press
[2009]
|
| Schriftenreihe: | Arts and Traditions of the Table: Perspectives on Culinary History
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| 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 11 illus; 3 tables |
| ISBN: | 9780231518543 |
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| 505 | 8 | |a Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations?The answer: chemistry and physics. With his trademark eloquence and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, and he demystifies the meaning of taste and the making of flavor. He describes the properties of liquids, salts, sugars, oils, and fats and defines the principles of culinary practice, which endow food with sensual as well as nutritional value.For fans of Hervé This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food | |
| 650 | 4 | |a General Interest | |
| 650 | 4 | |a Food |x Analysis | |
| 650 | 4 | |a Food |x Composition | |
| 650 | 4 | |a Food |x Sensory evaluation | |
| 650 | 4 | |a Gastronomy | |
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Datensatz im Suchindex
| _version_ | 1804176119978524672 |
|---|---|
| any_adam_object | |
| author | This, Hervé |
| author_facet | This, Hervé |
| author_role | aut |
| author_sort | This, Hervé |
| author_variant | h t ht |
| building | Verbundindex |
| bvnumber | BV043491431 |
| collection | ZDB-23-DGG |
| contents | Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations?The answer: chemistry and physics. With his trademark eloquence and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, and he demystifies the meaning of taste and the making of flavor. He describes the properties of liquids, salts, sugars, oils, and fats and defines the principles of culinary practice, which endow food with sensual as well as nutritional value.For fans of Hervé This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food |
| ctrlnum | (ZDB-23-DGG)9780231518543 (OCoLC)1165482610 (DE-599)BVBBV043491431 |
| dewey-full | 641.01/3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.01/3 |
| dewey-search | 641.01/3 |
| dewey-sort | 3641.01 13 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| id | DE-604.BV043491431 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:27:07Z |
| institution | BVB |
| isbn | 9780231518543 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028907953 |
| oclc_num | 1165482610 |
| open_access_boolean | |
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| owner_facet | DE-859 DE-860 DE-473 DE-BY-UBG DE-Aug4 DE-739 DE-1046 DE-1043 DE-858 |
| physical | 1 online resource 11 illus; 3 tables |
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| publishDate | 2009 |
| publishDateSearch | 2009 |
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| publisher | Columbia University Press |
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| series2 | Arts and Traditions of the Table: Perspectives on Culinary History |
| spelling | This, Hervé Verfasser aut The Science of the Oven Hervé This New York, NY Columbia University Press [2009] © 2009 1 online resource 11 illus; 3 tables 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) Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations?The answer: chemistry and physics. With his trademark eloquence and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, and he demystifies the meaning of taste and the making of flavor. He describes the properties of liquids, salts, sugars, oils, and fats and defines the principles of culinary practice, which endow food with sensual as well as nutritional value.For fans of Hervé This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food General Interest Food Analysis Food Composition Food Sensory evaluation Gastronomy Gladding, Jody Sonstige oth http://www.degruyter.com/doi/book/10.7312/this14706 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | This, Hervé The Science of the Oven Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations?The answer: chemistry and physics. With his trademark eloquence and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, and he demystifies the meaning of taste and the making of flavor. He describes the properties of liquids, salts, sugars, oils, and fats and defines the principles of culinary practice, which endow food with sensual as well as nutritional value.For fans of Hervé This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food General Interest Food Analysis Food Composition Food Sensory evaluation Gastronomy |
| title | The Science of the Oven |
| title_auth | The Science of the Oven |
| title_exact_search | The Science of the Oven |
| title_full | The Science of the Oven Hervé This |
| title_fullStr | The Science of the Oven Hervé This |
| title_full_unstemmed | The Science of the Oven Hervé This |
| title_short | The Science of the Oven |
| title_sort | the science of the oven |
| topic | General Interest Food Analysis Food Composition Food Sensory evaluation Gastronomy |
| topic_facet | General Interest Food Analysis Food Composition Food Sensory evaluation Gastronomy |
| url | http://www.degruyter.com/doi/book/10.7312/this14706 |
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