Building a meal: from molecular gastronomy to culinary constructivism
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York
Columbia University Press
2009
|
| Schriftenreihe: | Arts and traditions of the table
|
| Schlagworte: | |
| Beschreibung: | Includes index Considering six bistro favorites, Hervé This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity |
| Beschreibung: | xiii, 135 p. |
| ISBN: | 9780231513531 0231513534 |
Internformat
MARC
| LEADER | 00000nmm a2200000zc 4500 | ||
|---|---|---|---|
| 001 | BV044164541 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 170217s2009 |||| o||u| ||||||eng d | ||
| 015 | |a GBA905968 |2 dnb | ||
| 020 | |a 9780231513531 |c Online |9 978-0-231-51353-1 | ||
| 020 | |a 0231513534 |c Online |9 0-231-51353-4 | ||
| 035 | |a (ZDB-30-PAD)EBC908180 | ||
| 035 | |a (ZDB-89-EBL)EBL908180 | ||
| 035 | |a (OCoLC)609906163 | ||
| 035 | |a (DE-599)BVBBV044164541 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 082 | 0 | |a 641.5 |2 22 | |
| 100 | 1 | |a This, Hervé |e Verfasser |4 aut | |
| 240 | 1 | 0 | |a Construisons un repas |
| 245 | 1 | 0 | |a Building a meal |b from molecular gastronomy to culinary constructivism |c Hervé This ; translated by Malcolm DeBevoise |
| 264 | 1 | |a New York |b Columbia University Press |c 2009 | |
| 300 | |a xiii, 135 p. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 490 | 0 | |a Arts and traditions of the table | |
| 500 | |a Includes index | ||
| 500 | |a Considering six bistro favorites, Hervé This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity | ||
| 505 | 0 | |a Hard-boiled egg with mayonnaise -- Simple consommé -- Leg of lamb with green beans -- Steak and french fries -- Lemon meringue pie -- A new kind of chocolate mousse | |
| 546 | |a Translated from the French | ||
| 650 | 4 | |a Cookbooks | |
| 650 | 4 | |a Molecular gastronomy | |
| 650 | 4 | |a Food habits |z France | |
| 650 | 4 | |a Cooking, French | |
| 650 | 4 | |a Cooking | |
| 651 | 4 | |a Frankreich | |
| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe, Hardcover |z 978-0-231-14466-7 |
| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe, Hardcover |z 0-231-14466-0 |
| 912 | |a ZDB-30-PAD | ||
| 999 | |a oai:aleph.bib-bvb.de:BVB01-029571386 | ||
Datensatz im Suchindex
| _version_ | 1804177277980770304 |
|---|---|
| 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 | BV044164541 |
| collection | ZDB-30-PAD |
| contents | Hard-boiled egg with mayonnaise -- Simple consommé -- Leg of lamb with green beans -- Steak and french fries -- Lemon meringue pie -- A new kind of chocolate mousse |
| ctrlnum | (ZDB-30-PAD)EBC908180 (ZDB-89-EBL)EBL908180 (OCoLC)609906163 (DE-599)BVBBV044164541 |
| 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 |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01935nmm a2200481zc 4500</leader><controlfield tag="001">BV044164541</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">170217s2009 |||| o||u| ||||||eng d</controlfield><datafield tag="015" ind1=" " ind2=" "><subfield code="a">GBA905968</subfield><subfield code="2">dnb</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780231513531</subfield><subfield code="c">Online</subfield><subfield code="9">978-0-231-51353-1</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0231513534</subfield><subfield code="c">Online</subfield><subfield code="9">0-231-51353-4</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ZDB-30-PAD)EBC908180</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ZDB-89-EBL)EBL908180</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)609906163</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV044164541</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">aacr</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">641.5</subfield><subfield code="2">22</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">This, Hervé</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="240" ind1="1" ind2="0"><subfield code="a">Construisons un repas</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Building a meal</subfield><subfield code="b">from molecular gastronomy to culinary constructivism</subfield><subfield code="c">Hervé This ; translated by Malcolm DeBevoise</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">New York</subfield><subfield code="b">Columbia University Press</subfield><subfield code="c">2009</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">xiii, 135 p.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">Arts and traditions of the table</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes index</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Considering six bistro favorites, Hervé This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity</subfield></datafield><datafield tag="505" ind1="0" ind2=" "><subfield code="a">Hard-boiled egg with mayonnaise -- Simple consommé -- Leg of lamb with green beans -- Steak and french fries -- Lemon meringue pie -- A new kind of chocolate mousse</subfield></datafield><datafield tag="546" ind1=" " ind2=" "><subfield code="a">Translated from the French</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cookbooks</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Molecular gastronomy</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food habits</subfield><subfield code="z">France</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cooking, French</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cooking</subfield></datafield><datafield tag="651" ind1=" " ind2="4"><subfield code="a">Frankreich</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Druck-Ausgabe, Hardcover</subfield><subfield code="z">978-0-231-14466-7</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Druck-Ausgabe, Hardcover</subfield><subfield code="z">0-231-14466-0</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-30-PAD</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-029571386</subfield></datafield></record></collection> |
| geographic | Frankreich |
| geographic_facet | Frankreich |
| id | DE-604.BV044164541 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:45:32Z |
| institution | BVB |
| isbn | 9780231513531 0231513534 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-029571386 |
| oclc_num | 609906163 |
| open_access_boolean | |
| physical | xiii, 135 p. |
| psigel | ZDB-30-PAD |
| publishDate | 2009 |
| publishDateSearch | 2009 |
| publishDateSort | 2009 |
| publisher | Columbia University Press |
| record_format | marc |
| series2 | Arts and traditions of the table |
| spelling | This, Hervé Verfasser aut Construisons un repas Building a meal from molecular gastronomy to culinary constructivism Hervé This ; translated by Malcolm DeBevoise New York Columbia University Press 2009 xiii, 135 p. txt rdacontent c rdamedia cr rdacarrier Arts and traditions of the table Includes index Considering six bistro favorites, Hervé This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity Hard-boiled egg with mayonnaise -- Simple consommé -- Leg of lamb with green beans -- Steak and french fries -- Lemon meringue pie -- A new kind of chocolate mousse Translated from the French Cookbooks Molecular gastronomy Food habits France Cooking, French Cooking Frankreich Erscheint auch als Druck-Ausgabe, Hardcover 978-0-231-14466-7 Erscheint auch als Druck-Ausgabe, Hardcover 0-231-14466-0 |
| spellingShingle | This, Hervé Building a meal from molecular gastronomy to culinary constructivism Hard-boiled egg with mayonnaise -- Simple consommé -- Leg of lamb with green beans -- Steak and french fries -- Lemon meringue pie -- A new kind of chocolate mousse Cookbooks Molecular gastronomy Food habits France Cooking, French Cooking |
| title | Building a meal from molecular gastronomy to culinary constructivism |
| title_alt | Construisons un repas |
| 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 ; translated by Malcolm DeBevoise |
| title_fullStr | Building a meal from molecular gastronomy to culinary constructivism Hervé This ; translated by Malcolm DeBevoise |
| title_full_unstemmed | Building a meal from molecular gastronomy to culinary constructivism Hervé This ; translated by Malcolm DeBevoise |
| 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 | Cookbooks Molecular gastronomy Food habits France Cooking, French Cooking |
| topic_facet | Cookbooks Molecular gastronomy Food habits France Cooking, French Cooking Frankreich |
| work_keys_str_mv | AT thisherve construisonsunrepas AT thisherve buildingamealfrommoleculargastronomytoculinaryconstructivism |