Molecular Gastronomy: Exploring the Science of Flavor
- Synopsis
-
An international sensation, Molecular Gastronomy debunks a variety of time-honored rules and dictums about cooking, but also presents new knowledge from which readers can improve the preparation of a variety of dishes. Hervé This, a physical chemist, discusses the physiology of flavor and explores the brain's perception of tastes, the effect of chewing on food, and the reaction of the tongue to various stimuli. Bringing the instruments and techniques of the laboratory into the kitchen, Hervé's entertaining revelations are for cooks, gourmets, and scientists alike.
- Copyright:
- 2002
Book Details
- Book Quality:
- Publisher Quality
- ISBN-13:
- 9780231508070
- Publisher:
- Columbia University Press
- Date of Addition:
- 07/14/13
- Copyrighted By:
- ditions Pour la Science
- Adult content:
- No
- Language:
-
English
- Has Image Descriptions:
- No
- Categories:
-
Nonfiction,
Science,
Cooking, Food and Wine
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
-
This is a copyrighted book.