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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking - Arts and Traditions of the Table: Perspectives on Culinary History Cesar Vega
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking - Arts and Traditions of the Table: Perspectives on Culinary History
Cesar Vega
In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create--and sometimes revamp--dishes that respond to specific desires, serving up an original encounter with gastronomic practice. From grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads, the essays in The Kitchen as Laboratory cover a range of culinary creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as strategies used to create a great diversity of foods and dishes. Contributors end each essay with their personal thoughts on food, cooking, and science, thus offering rare insight into a professional's passion for experimenting with food.
336 pages, Illustrations
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | August 13, 2013 |
| ISBN13 | 9780231153454 |
| Publishers | Columbia University Press |
| Pages | 336 |
| Dimensions | 156 × 236 × 18 mm · 526 g |
| Editor | Ubbink, Job |
| Editor | Van Der Linden, Erik |
| Editor | Vega, Cesar |
