The Essence Of Gastronomy

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The Essence of Gastronomy

Author : Peter Klosse
Publisher : CRC Press
ISBN 13 : 1482216779
Total Pages : 334 pages
Book Rating : 4.4/5 (822 download)

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Book Synopsis The Essence of Gastronomy by : Peter Klosse

Download or read book The Essence of Gastronomy written by Peter Klosse and published by CRC Press. This book was released on 2013-12-17 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who

The Essence of Gastronomy

Author : Peter Klosse
Publisher : CRC Press
ISBN 13 : 1482216760
Total Pages : 348 pages
Book Rating : 4.4/5 (822 download)

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Book Synopsis The Essence of Gastronomy by : Peter Klosse

Download or read book The Essence of Gastronomy written by Peter Klosse and published by CRC Press. This book was released on 2013-12-17 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that refers to product quality, and tasting is defined as the human perception of flavor registered by all the human senses. Understanding tasting and flavor and how humans react to it is not merely hedonistic. It relates to larger societal issues such as nourishing the elderly and the food children eat at school, and it offers a practical advantage to the hospitality industry of comprehending why customers enjoy their food and beverages. The book presents gastronomy as a discipline that combines natural sciences and human-related sciences. Following an introduction that sets the stage for the author’s groundbreaking research on gastronomy, the book describes flavor perception, the sensorial act of tasting, how it works, and what neural systems are involved. It then focuses on understanding flavor, discussing universal flavor factors and the new flavor theory. The book also examines food and beverages from a flavor standpoint, including the effects of ingredients and techniques that are used. It also explores liking, primarily at the flavor level, which includes practical guidelines for matching food and beverages. The final chapter looks at the interpretation of sensorial signals in the brain and addresses issues such as food choice, preferences, and palatability. Offering a new approach, this book provides readers with a roadmap for finding their way into the gastronomic world.

The Essence of Cookery

Author : Carl Friedrich von Rumohr
Publisher : Prospect Books (UK)
ISBN 13 : 9780907325499
Total Pages : 212 pages
Book Rating : 4.3/5 (254 download)

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Book Synopsis The Essence of Cookery by : Carl Friedrich von Rumohr

Download or read book The Essence of Cookery written by Carl Friedrich von Rumohr and published by Prospect Books (UK). This book was released on 1993-01-01 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: Originally published: Stuttgart, 1822.

Molecular Gastronomy

Author : Hervé This
Publisher : Columbia University Press
ISBN 13 : 9780231133128
Total Pages : 404 pages
Book Rating : 4.1/5 (331 download)

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Book Synopsis Molecular Gastronomy by : Hervé This

Download or read book Molecular Gastronomy written by Hervé This and published by Columbia University Press. This book was released on 2006 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: French chemist and television personality Herve This uses recent research in chemistry, physics, and biology of food to challenge traditional beliefs about cooking and eating.

Culinary Turn

Author : Nicolaj van der Meulen
Publisher : transcript Verlag
ISBN 13 : 3839430313
Total Pages : 327 pages
Book Rating : 4.8/5 (394 download)

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Book Synopsis Culinary Turn by : Nicolaj van der Meulen

Download or read book Culinary Turn written by Nicolaj van der Meulen and published by transcript Verlag. This book was released on 2017-04-30 with total page 327 pages. Available in PDF, EPUB and Kindle. Book excerpt: Kitchen, cooking, nutrition, and eating have become omnipresent cultural topics. They stand at the center of design, gastronomy, nutrition science, and agriculture. Artists have appropriated cooking as an aesthetic practice - in turn, cooks are adapting the staging practices that go with an artistic self-image. This development is accompanied by crisis of eating behaviour and a philosophy of cooking as a speculative cultural technique. This volume investigates the dimensions of a new culinary turn, combining for the very first time contributions from the theory and practice of cooking.

Slow Food

Author : Carlo Petrini
Publisher : Columbia University Press
ISBN 13 : 0231128444
Total Pages : 185 pages
Book Rating : 4.2/5 (311 download)

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Book Synopsis Slow Food by : Carlo Petrini

Download or read book Slow Food written by Carlo Petrini and published by Columbia University Press. This book was released on 2003 with total page 185 pages. Available in PDF, EPUB and Kindle. Book excerpt: Today, with a magazine, Web site, and over 75,000 followers organized into local "convivia," or chapters, Slow Food is poised to revolutionize the way Americans shop for their groceries, prepare and consume their meals, and think about food.".

Molecular Gastronomy

Author : Jose Sanchez
Publisher : John Wiley & Sons
ISBN 13 : 111807386X
Total Pages : 320 pages
Book Rating : 4.1/5 (18 download)

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Book Synopsis Molecular Gastronomy by : Jose Sanchez

Download or read book Molecular Gastronomy written by Jose Sanchez and published by John Wiley & Sons. This book was released on 2015-04-14 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Uncover the science of cooking with this International Association of Culinary Professionals Cookbook Award finalist - Molecular Gastronomy: Scientific Cuisine Demystified Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or “Avangard Nueva Cocina”, as Ferran Adriá has called it. This book provides readers with crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided and is written to help readers expand their skills in the Molecular Gastronomy area. Written by a chef who has spent years cultivating his craft, Molecular Gastronomy: Scientific Cuisine Demystified focuses on introducing the subject to readers and future chefs who have minimal or no experience in the molecular gastronomy of various foods. With its scientific approach, Molecular Gastronomy: Scientific Cuisine Demystified provides a foundation and platform for experimentation, while delving into new and exciting cooking techniques. Stunningly illustrated with hundreds of full-color photos of finished dishes and the process along the way, this unique culinary offering breaks down the science of food while introducing future chefs to some of the most innovative techniques used in today's competitive kitchens.

Promoting Sustainable Gastronomy Tourism and Community Development

Author : Jimenez Ruiz, Andrea Edurne
Publisher : IGI Global
ISBN 13 :
Total Pages : 310 pages
Book Rating : 4.3/5 (693 download)

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Book Synopsis Promoting Sustainable Gastronomy Tourism and Community Development by : Jimenez Ruiz, Andrea Edurne

Download or read book Promoting Sustainable Gastronomy Tourism and Community Development written by Jimenez Ruiz, Andrea Edurne and published by IGI Global. This book was released on 2024-03-22 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Against the backdrop of a world increasingly concerned with the health of the planet, the promotion of sustainable culinary tourism takes on heightened importance. It provides a unique opportunity to engage tourists and locals in a collaborative effort to preserve and celebrate the diverse gastronomic heritage of the world. Food has transcended its role as mere sustenance to become a universal language, effortlessly bridging national divides, linguistic complexities, and cultural distinctions. Promoting Sustainable Gastronomy Tourism and Community Development is an exploration of the dynamic relationship between gastronomy, tourism, and community growth. In a world where cultural intersections are increasingly common, this book unveils the pivotal role of regional culinary traditions in shaping sustainable tourism and fostering local development. The book delves into cuisine, tourism, and community development. Beyond being a palate-pleasing indulgence, gastronomy tourism emerges as a formidable force for positive change. By embracing regional cuisines, individuals contribute to local economies, safeguard cultural legacies, and advance environmental sustainability, all while relishing delectable dishes.

The Essence of Japanese Cuisine

Author : Michael Ashkenazi
Publisher : Routledge
ISBN 13 : 113681549X
Total Pages : 277 pages
Book Rating : 4.1/5 (368 download)

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Book Synopsis The Essence of Japanese Cuisine by : Michael Ashkenazi

Download or read book The Essence of Japanese Cuisine written by Michael Ashkenazi and published by Routledge. This book was released on 2013-10-11 with total page 277 pages. Available in PDF, EPUB and Kindle. Book excerpt: The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel, and at the same time there has been growing interest in Japanese Studies since the 1970s. This volume brings together the two interests of Japan and food, examining both from a number of perspectives. The book reflects on the social and cultural side of Japanese food, and at the same time reflects also on the ways in which Japanese culture has been affected by food, a basic human institution. Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine.

Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

Author : Michael Brenner
Publisher : W. W. Norton & Company
ISBN 13 : 0393634930
Total Pages : 376 pages
Book Rating : 4.3/5 (936 download)

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Book Synopsis Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine by : Michael Brenner

Download or read book Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine written by Michael Brenner and published by W. W. Norton & Company. This book was released on 2020-10-20 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.

Gastronomy and Urban Space

Author : Andrzej Kowalczyk
Publisher : Springer Nature
ISBN 13 : 3030344924
Total Pages : 374 pages
Book Rating : 4.0/5 (33 download)

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Book Synopsis Gastronomy and Urban Space by : Andrzej Kowalczyk

Download or read book Gastronomy and Urban Space written by Andrzej Kowalczyk and published by Springer Nature. This book was released on 2020-01-20 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on the relationship between gastronomy and urban space. It highlights the intrinsic role of eating establishments and the gastronomy industry for cities by assessing their huge impacts on urban changes and discussing some of the challenges posed by new developments. Written by authors with a background in geography, it starts by discussing theoretical aspects of studies on gastronomy in urban space to place the subject in the broader context of urban geography. Covering both changes and challenges in gastronomy in urban space, it presents a wide range of problems, which are described and analysed using various case studies from Europe and other parts of the world.

The Philosophy of Food

Author : David M. Kaplan
Publisher : Univ of California Press
ISBN 13 : 0520269330
Total Pages : 320 pages
Book Rating : 4.5/5 (22 download)

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Book Synopsis The Philosophy of Food by : David M. Kaplan

Download or read book The Philosophy of Food written by David M. Kaplan and published by Univ of California Press. This book was released on 2012-01-07 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explores food from a philosophical perspective, bringing together leading philosophers to consider the most basic questions about food. Each essay analyses many contemporary debates in food studies. Slow Food, sustainability, food safety, and politics, and addresses such issues as happy meat, aquaculture, veganism, and table manners.

The Essence of Japanese Cuisine

Author : Michael Ashkenazi
Publisher : Routledge
ISBN 13 : 1136815562
Total Pages : 284 pages
Book Rating : 4.1/5 (368 download)

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Book Synopsis The Essence of Japanese Cuisine by : Michael Ashkenazi

Download or read book The Essence of Japanese Cuisine written by Michael Ashkenazi and published by Routledge. This book was released on 2013-10-11 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel, and at the same time there has been growing interest in Japanese Studies since the 1970s. This volume brings together the two interests of Japan and food, examining both from a number of perspectives. The book reflects on the social and cultural side of Japanese food, and at the same time reflects also on the ways in which Japanese culture has been affected by food, a basic human institution. Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine.

The New Wildcrafted Cuisine

Author : Pascal Baudar
Publisher : Chelsea Green Publishing
ISBN 13 : 1645022293
Total Pages : 434 pages
Book Rating : 4.6/5 (45 download)

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Book Synopsis The New Wildcrafted Cuisine by : Pascal Baudar

Download or read book The New Wildcrafted Cuisine written by Pascal Baudar and published by Chelsea Green Publishing. This book was released on 2023-07-27 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.” Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a culinary playground, full of wild plants and other edible and delicious foods (even insects) that once were gathered and used by native peoples but that have only recently begun to be re-explored and appreciated. For instance, he uses various barks to make smoked vinegars, and combines ants, plants, and insect sugar to brew primitive beers. Stems of aromatic plants are used to make skewers. Selected rocks become grinding stones, griddles, or plates. Even fallen leaves and other natural materials from the forest floor can be utilized to impart a truly local flavor to meats and vegetables, one that captures and expresses the essence of season and place. This beautifully photographed book offers up dozens of creative recipes and instructions for preparing a pantry full of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Currant Capers, Infused Salts with Wild Herbs, Pine Needles Vinegar, and many more. And though the author’s own palette of wild foods are mostly common to southern California, readers everywhere can apply Baudar’s deep foraging wisdom and experience to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. The New Wildcrafted Cuisine is an extraordinary book by a passionate and committed student of nature, one that will inspire both chefs and adventurous eaters to get creative with their own local landscapes.

Culinary Cultures of Europe

Author : Darra Goldstein
Publisher : Council of Europe
ISBN 13 : 9789287157447
Total Pages : 512 pages
Book Rating : 4.1/5 (574 download)

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Book Synopsis Culinary Cultures of Europe by : Darra Goldstein

Download or read book Culinary Cultures of Europe written by Darra Goldstein and published by Council of Europe. This book was released on 2005-01-01 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: The study of culinary culture and its history provides an insight into broad social, political and economic changes in society. This collection of essays looks at the food culture of 40 European countries describing such things as traditions, customs, festivals, and typical recipes. It illustrates the diversity of the European cultural heritage.

something to food about

Author : Questlove
Publisher : Clarkson Potter
ISBN 13 : 0553459430
Total Pages : 242 pages
Book Rating : 4.5/5 (534 download)

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Book Synopsis something to food about by : Questlove

Download or read book something to food about written by Questlove and published by Clarkson Potter. This book was released on 2016-04-12 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: In somethingtofoodabout, drummer, producer, musical director, culinary entrepreneur, and New York Times bestselling author, Questlove, applies his boundless curiosity to the world of food. In conversations with ten innovative chefs in America, Questlove explores what makes their creativity tick, how they see the world through their cooking and how their cooking teaches them to see the world. The conversations begin with food but they end wherever food takes them. Food is fuel. Food is culture. Food is history. And food is food for thought. Featuring conversations with: Nathan Myhrvold, Modernist Cuisine Lab, Seattle; Daniel Humm, Eleven Madison Park, and NoMad, NYC; Michael Solomonov, Zahav, Philadelphia; Ludo Lefebvre, Trois Mec, L.A.; Dave Beran, Next, Chicago; Donald Link, Cochon, New Orleans; Dominque Crenn, Atelier Crenn, San Francisco; Daniel Patterson, Coi and Loco'l, San Francisco; Jesse Griffiths, Dai Due, Austin; and Ryan Roadhouse, Nodoguro, Portland

No Experience Necessary

Author : Norman Van Aken
Publisher : Taylor Trade Publishing
ISBN 13 : 1589799151
Total Pages : 353 pages
Book Rating : 4.5/5 (897 download)

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Book Synopsis No Experience Necessary by : Norman Van Aken

Download or read book No Experience Necessary written by Norman Van Aken and published by Taylor Trade Publishing. This book was released on 2013-12-07 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: No Experience Necessary is Chef Norman Van Aken’s joyride of a memoir. In it he spans twenty-plus years and nearly as many jobs—including the fateful job advertisement in the local paper for a short-order cook with “no experience necessary.” Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine. From a graveyard shift grunt at an all-night barbeque joint to a James Beard–award finalist for best restaurant in America, Van Aken put his trusting heart, poetic soul, natural talent, and ever-expanding experience into every venture—and helped transform the American culinary landscape along the way. In the irreverent tradition of Anthony Bourdain’s Kitchen Confidential,and populated by a rogues’ gallery of colorful characters—including movie stars, legendary musicians, and culinary giants Julia Child, Emeril Lagasse, and Charlie Trotter—No Experience Necessary offers a uniquely personal, highly-entertaining under-the-tablecloth view of the high-stakes world of American cuisine told with wit, insight, and great affection by a natural storyteller.