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  1. Cook, taste, learn
    how the evolution of science transformed the art of cooking
    Autor*in: Crosby, Guy
    Erschienen: [2019]; © 2019
    Verlag:  Columbia University Press, New York

    "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... mehr

    Staats- und Universitätsbibliothek Hamburg Carl von Ossietzky
    B/187072
    uneingeschränkte Fernleihe, Kopie und Ausleihe
    Hochschule Osnabrück, Bibliothek Campus Westerberg
    RSEA 17
    uneingeschränkte Fernleihe, Kopie und Ausleihe
    Württembergische Landesbibliothek
    69/17270
    uneingeschränkte Fernleihe, Kopie und Ausleihe
    Herzog August Bibliothek Wolfenbüttel
    70.3715
    uneingeschränkte Fernleihe, Kopie und Ausleihe

     

    "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"--

     

    Export in Literaturverwaltung   RIS-Format
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    Quelle: Herzog August Bibliothek Wolfenbüttel
    Sprache: Englisch
    Medientyp: Buch (Monographie)
    Format: Druck
    ISBN: 9780231192927
    Weitere Identifier:
    9780231192927
    RVK Klassifikation: ZE 76000
    Auflage/Ausgabe: First edition
    Schriftenreihe: Arts and traditions of the table: perspectives on culinary history
    Schlagworte: Cooking; Gastronomy; Chemistry, Technical
    Umfang: xvi, 185 Seiten, Illustrationen
    Bemerkung(en):

    Includes bibliographical references and index