The Science of Thai Cuisine: Chemical Properties and Sensory Attributes

By: and and

Sign Up Now! Already a Member? Log In
You must be logged into Bookshare to access this title. Learn about membership options, or view our freely available titles.

Synopsis
Lists of the most popular or delicious dishes in the world always include Thai food. Sriracha sauce has gone from a dipping sauce made in a small town in Thailand to become a recognizable flavor in cuisine worldwide. With a reputation of being hot and spicy, it is not uncommon to see those who try Thai food for the first time shedding tears and sporting a red nose. Yet, the Thai national cuisine has gained a high degree of global recognition and admiration despite Thailand being a relatively small country. Is this down to sheer luck, its being an extensive work of art, or, possibly, because of scientific literacy? The Science of Thai Cuisine: Chemical Properties and Sensory Attributes approaches the art of cooking and serving from the perspective of science and proposes the possible rationales behind Thai culinary art. With applied chemistry and sensory science, it bridges the gap between food science and culinary arts, explaining the functional properties and changes in major ingredients and techniques used in Thai cuisine. Key Features Discusses the chemistry of ingredients and techniques in Thai cuisine with possibilities of application and innovation Presents scientific research combined with the arts and history of Thai food Provides scientific evidence linking Thai food with the sensory perception and the joy of eating Contains vibrant color photographs of Thai cuisine While there are numerous cookbooks that feature Thai cuisine, none are as dedicated as this to explaining the science behind the ingredients, cooking methods, and sensory aspects. This book will be beneficial to professionals in the food industry, appealing to chefs, food scientists, sensory analysis experts, as well as anyone who has an interest in Thai culture.
Copyright:
2023

Book Details

Book Quality:
Publisher Quality
Book Size:
260 Pages
ISBN-13:
9781000624670
Related ISBNs:
9781032023281, 9781003182924, 9780367763350
Publisher:
CRC Press
Date of Addition:
Copyrighted By:
selection and editorial matter, Valeeratana K. Sinsawasdi and Holger Y. Toschka
Adult content:
No
Language:
English
Has Image Descriptions:
No
Categories:
Nonfiction, Technology
Submitted By:
Bookshare Staff
Usage Restrictions:
This is a copyrighted book.
Edited by:
Valeeratana K. Sinsawasdi
Edited by:
Nithiya Rattanapanone
Edited by:
Holger Y. Toschka

Reviews

No Rating Yet