Cook, taste, learn: how the evolution of science transformed the art of cooking
"Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science's understanding of what...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
New York
Columbia University Press
[2019]
|
| Schriftenreihe: | Arts and traditions of the table: perspectives on culinary history
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Zusammenfassung: | "Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science's understanding of what happens at a molecular level when we apply heat to food. Mastering new ways of feeding ourselves has resulted in leaps in longevity and explosions in population--and the potential of cooking science is still largely untapped. In Cook, Taste, Learn, the food scientist and best-selling author Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste. Crosby explains why both home cooks and professional chefs should learn how to apply cooking science, arguing that we can easily improve the nutritional quality and gastronomic delight of everyday eating. Science-driven changes in the way we cook can help reduce the risk of developing chronic diseases and enhance our quality of life. The book features accessible explanations of complex topics as well as a selection of recipes that illustrate scientific principles. Cook, Taste, Learn reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science"-- |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | xvi, 185 Seiten Illustrationen 23 x 23 cm |
| ISBN: | 9780231192927 |
Internformat
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Datensatz im Suchindex
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| adam_text | Contents PREFACE XI ACKNOWLEDGMENTS 1 XV The Evolution of Cooking (2 Million-12,000 Years Ago) i Fire, cooking, and the evolution of humans The taste, smell, and flavor of food i շ How many basic tastes are there? 4 Recipe: Linguine with clam sauce 7 The impact of cooking on the human brain 8 The microscopic world of starch in food 9 What happens to food after we eat it? 12 Early methods of cooking food 2 The Dawn of Agriculture Revolutionizes Cooking (12,000 Years Ago-1499) The dawn of agriculture changes everything Explaining gluten 14 i9 19 22 The greatest technological advance of all time The emergence of agriculture catalyzes advances in cooking 25 26
What is so special about water in food? 28 What is temperature, and how does it differ from heatf 31 Recipe: Bone-in pork spareribs with hoisin barbeque sauce 3 34 The first scientific theories evolve 36 Early Science Inspires Creativity in Cooking (1500-1799) 41 Science is reborn during the sixteenth and seventeenth centuries 41 The difference between waxy and mealy potatoes 43 The rebirth of science—now we’re really cooking! Making stock of things 46 48 Saucy emulsions and emulsifiers 52 Recipe: Christine’s rich brown gravy 54 The scientific method illuminates a new path Thomas Keller and the science of butter-poached lobster 56 60 4 The Art of Cooking Embraces the Science of Atoms (1800-1900) The atomic theory changes science forever Numbers both large and small 67 67 69 Science enters the realm of cooking 71 Recipe: Baked haddock with special breadcrumb topping The art of cooking embraces the science of cooking Does braising meat really make it juicier? 81 The many lives (and uses) of baking soda 84 77 78
ix I CONTENTS 5 Modern Science Transforms the Art of Cooking (1901-Present) Flavor rules 91 91 Terroir—A taste of place 98 Recipe: Julia Child’s brown-braised onions 102 Modern methods of cooking Soft Matter—the science of gels Star power no 103 107 Cooking is the perfect embodiment of art and science 6 Cooking Science Catches Fire! 112 115 Cooking science goes viral Science brings a new vision to cooking healthy food Cooking science enhances the nutritional quality of food 115 117 119 Fighting cancer with cruciferous vegetables 122 Recipe: Tomato sauce with red bell peppers 129 Recipe: Delicious, healthy mashed cauliflower 132. To market, to market 133 7 The Good, the Bad, and the Future of Cooking Science Good carbohydrates and bad carbohydrates 139 139 Recipe: White bean and roasted chicken chili 141 Winter vegetable—the science of pasta 144 Good fats and bad fats 147 Fats and oils—when structure dictates function Cooking with olive oil 136 149
x I CONTENTS Are there good proteins and bad proteins? 159 Diffusion confusion i6z The future of cooking science 165 BIBLIOGRAPHY 167 INDEX 175
|
| any_adam_object | 1 |
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| dewey-hundreds | 600 - Technology (Applied sciences) |
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| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| era | Geschichte gnd |
| era_facet | Geschichte |
| format | Book |
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| isbn | 9780231192927 |
| language | English |
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| series2 | Arts and traditions of the table: perspectives on culinary history |
| spelling | Crosby, Guy Verfasser (DE-588)1076633625 aut Cook, taste, learn how the evolution of science transformed the art of cooking Guy Crosby New York Columbia University Press [2019] xvi, 185 Seiten Illustrationen 23 x 23 cm txt rdacontent n rdamedia nc rdacarrier Arts and traditions of the table: perspectives on culinary history Includes bibliographical references and index "Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science's understanding of what happens at a molecular level when we apply heat to food. Mastering new ways of feeding ourselves has resulted in leaps in longevity and explosions in population--and the potential of cooking science is still largely untapped. In Cook, Taste, Learn, the food scientist and best-selling author Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste. Crosby explains why both home cooks and professional chefs should learn how to apply cooking science, arguing that we can easily improve the nutritional quality and gastronomic delight of everyday eating. Science-driven changes in the way we cook can help reduce the risk of developing chronic diseases and enhance our quality of life. The book features accessible explanations of complex topics as well as a selection of recipes that illustrate scientific principles. Cook, Taste, Learn reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science"-- Geschichte gnd rswk-swf Wissenschaftlicher Fortschritt (DE-588)4190101-0 gnd rswk-swf Kochen (DE-588)4031445-5 gnd rswk-swf Cooking / Technique / History Gastronomy / History Chemistry, Technical / History Kochen (DE-588)4031445-5 s Wissenschaftlicher Fortschritt (DE-588)4190101-0 s Geschichte z DE-604 Digitalisierung UB Bayreuth - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=031735552&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Crosby, Guy Cook, taste, learn how the evolution of science transformed the art of cooking Wissenschaftlicher Fortschritt (DE-588)4190101-0 gnd Kochen (DE-588)4031445-5 gnd |
| subject_GND | (DE-588)4190101-0 (DE-588)4031445-5 |
| title | Cook, taste, learn how the evolution of science transformed the art of cooking |
| title_auth | Cook, taste, learn how the evolution of science transformed the art of cooking |
| title_exact_search | Cook, taste, learn how the evolution of science transformed the art of cooking |
| title_full | Cook, taste, learn how the evolution of science transformed the art of cooking Guy Crosby |
| title_fullStr | Cook, taste, learn how the evolution of science transformed the art of cooking Guy Crosby |
| title_full_unstemmed | Cook, taste, learn how the evolution of science transformed the art of cooking Guy Crosby |
| title_short | Cook, taste, learn |
| title_sort | cook taste learn how the evolution of science transformed the art of cooking |
| title_sub | how the evolution of science transformed the art of cooking |
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