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The kitchen as laboratory :[electron... ~ Linden, Erik van der.

 

• The kitchen as laboratory :[electronic resource] reflections on the science of food and cooking/

• 紀錄類型:	書目-語言資料,印刷品 : Monograph/item
  杜威分類號:	664/.07
  杜威分類號:	664/.07
  書名/作者:	The kitchen as laboratory : : reflections on the science of food and cooking// The kitchen as laboratory /Vega, César;Ubbink, Job;Linden, Erik van der.
  作者:	Vega, César
  其他作者:	Linden, Erik van der.
  出版者:	: Columbia University Press,, 2012.
  標題:	Food--Analysis
  標題:	Food--Composition
  ISBN:	9780231153447
  ISBN:	9780231526920
  摘要、提要註:	Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food’s components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in 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 and serve up an original encounter with gastronomic practice.
  電子資源:	http://portal.igpublish.com/iglibrary/search/COLB0001614.html

• The kitchen as laboratory :[electronic resource] reflections on the science of food and cooking/
• Vega, César
  
  The kitchen as laboratory : reflections on the science of food and cooking/[electronic resource] The kitchen as laboratory /Vega, César;Ubbink, Job;Linden, Erik van der. - Columbia University Press,2012. - Arts and traditions of the table.
  
  Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food’s components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in 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 and serve up an original encounter with gastronomic practice.
  
  ISBN: 9780231153447Subjects--Topical Terms:
  
  138975
  Food--Analysis
  
  
  LC Class. No.: TX541
  
  Dewey Class. No.: 664/.07

• The kitchen as laboratory :[electronic resource] reflections on the science of food and cooking/
• LDR:01198nam a2200193 a 4500 001 401847
  008 140211s2013 001 0 eng d
  020 $a  9780231153447
  020 $a  9780231526920
  035 $a  COLB0001614
  041 0 $a  eng
  050 $a  TX541
  050 $a  TX541.K55 2012
  082 $a  664/.07
  082 $a  664/.07
  100 1 $a  Vega, César $3  561176
  245 $a  The kitchen as laboratory : $b   reflections on the science of food and cooking/ $h  [electronic resource] $c  The kitchen as laboratory /Vega, César;Ubbink, Job;Linden, Erik van der.
  260 $b  Columbia University Press, $c  2012.
  490 1 $a  Arts and traditions of the table
  520 $a  Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food’s components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in 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 and serve up an original encounter with gastronomic practice.
  650 $a  Food--Analysis $3  138975
  650 $a  Food--Composition $3  561178
  700 1 $a  Linden, Erik van der. $3  502987
  700 1 $a  Ubbink, Job $3  561177
  856 4 1 $u  http://portal.igpublish.com/iglibrary/search/COLB0001614.html
  

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