Atjaunināt sīkdatņu piekrišanu

Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking [Mīkstie vāki]

3.87/5 (15 ratings by Goodreads)
Citas grāmatas par šo tēmu:
  • Mīkstie vāki
  • Cena: 24,80 €
  • Grāmatu piegādes laiks ir 3-4 nedēļas, ja grāmata ir uz vietas izdevniecības noliktavā. Ja izdevējam nepieciešams publicēt jaunu tirāžu, grāmatas piegāde var aizkavēties.
  • Daudzums:
  • Ielikt grozā
  • Piegādes laiks - 4-6 nedēļas
  • Pievienot vēlmju sarakstam
Cook, Taste, Learn: How the Evolution of Science Transformed the Art of CookingPalielināt
Citas grāmatas par šo tēmu:
Permanent link: https://www.kriso.lv/db/9780231192934.html
Keywords:
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 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.

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.

Recenzijas

As a foodie myself I was delighted to see all suspicions confirmed in Cook, Taste, Learnthat advances in the culinary arts are commonly empowered by curious scientists who also happen to be hungry. -- Neil deGrasse Tyson, American Museum of Natural History Cook, Taste, Learn entertains with a smorgasbord of curious facts, delightful explanations, and fun recipes. What is so special about olive oil? Why use one kind of potato for baking and another for boiling? How does one make scrambled eggs fluffy? Crosbys history of cooking provides a riveting education for your inner chef. -- Richard Wrangham, author of Catching Fire: How Cooking Made Us Human Cook, Taste, Learn elegantly intertwines history, chemistry, anthropology, and culinary science to create a captivating guided tour through the arc of human invention. The general scientific advancements feel just as vital to our enjoyment of good food as the evolution of cooking science. An accessible and inspiring contribution to the history of science! -- Ali Bouzari, author of Ingredient: Unveiling the Essential Elements of Food Crosby is a longtime collaborator, my science expert-in-chief, who has answered every food science question I have ever had. . . . The genius of his Cook, Taste, Learn is that he pairs useful science with the history of cooking. This makes for a digestible work that [ is] punctuated by useful deep dives into boiling in water versus cooking in oil, the science of gels, why terroir matters when cooking beans (the calcium content varies wildly), and how atomic theory changed the understanding of cooking. In Cook, Taste, Learn, you can have your cake and understand its chemistry too. -- Christopher Kimball * Milk Street Magazine * If you are chemist who is whizz in the lab but not so great in the kitchen, this might just be the perfect thing for you! * Chemistry World * A sprightly delight. * Nature * Reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science. * Food Technology * If youre interested in the science of food and cooking and its history, this is a great book to read. * Food Crumbles * A well-developed volume with a strong foundation in science. * Choice *

Preface xi
Acknowledgments xv
1 The Evolution of Cooking (2 Million--12,000 Years Ago)
1(18)
Fire, cooking, and the evolution of humans
1(1)
The taste, smell, and flavor of food
2(2)
How many basic tastes are there?
4(3)
Recipe: Linguine with clam sauce
7(1)
The impact of cooking on the human brain
8(1)
The microscopic world of starch in food
9(3)
What happens to food after we eat it?
12(2)
Early methods of cooking food
14(5)
2 The Dawn of Agriculture Revolutionizes Cooking (12,000 Years Ago-1499)
19(22)
The dawn of agriculture changes everything
19(3)
Explaining gluten
22(3)
The greatest technological advance of all time
25(1)
The emergence of agriculture catalyzes advances in cooking
26(2)
What is so special about water in food?
28(3)
What is temperature, and how does it differ from heat?
31(3)
Recipe: Bone-in pork spareribs with hoisin barbeque sauce
34(2)
The first scientific theories evolve
36(5)
3 Early Science Inspires Creativity in Cooking (1500-1799)
41(26)
Science is reborn during the sixteenth and seventeenth centuries
41(2)
The difference between waxy and mealy potatoes
43(3)
The rebirth of science--now we're really cooking!
46(2)
Making stock of things
48(4)
Saucy emulsions and emulsifiers
52(2)
Recipe: Christine's rich brown gravy
54(2)
The scientific method illuminates a new path
56(4)
Thomas Keller and the science of butter-poached lobster
60(7)
4 The Art of Cooking Embraces the Science of Atoms (1800-1900)
67(24)
The atomic theory changes science forever
67(2)
Numbers both large and small
69(2)
Science enters the realm of cooking
71(6)
Recipe: Baked haddock with special breadcrumb topping
77(1)
The art of cooking embraces the science of cooking
78(3)
Does braising meat really make it juicier?
81(3)
The many lives (and uses) of baking soda
84(7)
5 Modern Science Transforms the Art of Cooking (1901-Present)
91(24)
Flavor rules
91(7)
Terroir--A taste of place
98(4)
Recipe: Julia Child's brown-braised onions
102(1)
Modern methods of cooking
103(4)
Soft Matter--the science of gels
107(3)
Star power
110(2)
Cooking is the perfect embodiment of art and science
112(3)
6 Cooking Science Catches Fire!
115(24)
Cooking science goes viral
115(2)
Science brings a new vision to cooking healthy food
117(2)
Cooking science enhances the nutritional quality of food
119(3)
Fighting cancer with cruciferous vegetables
122(7)
Recipe: Tomato sauce with red bell peppers
129(3)
Recipe: Delicious, healthy mashed cauliflower
132(1)
To market, to market
133(6)
7 The Good, the Bad, and the Future of Cooking Science
139(28)
Good carbohydrates and bad carbohydrates
139(2)
Recipe: White bean and roasted chicken chili
141(3)
Winter vegetable--the science of pasta
144(3)
Good fats and bad fats
147(2)
Fats and oils--when structure dictates function
149(7)
Cooking with olive oil
156(3)
Are there good proteins and bad proteins?
159(3)
Diffusion confusion
162(3)
The future of cooking science
165(2)
Bibliography 167(8)
Index 175
Guy Crosby, PhD, CFS, is adjunct associate professor of nutrition at the Harvard T. H. Chan School of Public Health. He is the science editor for Christopher Kimballs Milk Street and was the science editor for Americas Test Kitchen. He is coauthor of New York Times best-seller The Science of Good Cooking (2012) and Cooks Science (2016).