Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking - Rilegato

Libro 33 di 53: Arts and Traditions of the Table: Perspectives on Culinary History

Crosby, Guy

 
9780231192927: Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking
Rilegato
ISBN 10: 0231192924 ISBN 13: 9780231192927
Casa editrice: Columbia Univ Pr, 2019

Sinossi

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.

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Informazioni sull?autore

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 Kimball’s Milk Street and was the science editor for America’s Test Kitchen. He is coauthor of New York Times best-seller The Science of Good Cooking (2012) and Cook’s Science (2016).

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Editore
Columbia Univ Pr
Data di pubblicazione
2019
Lingua
Inglese
ISBN 10 
0231192924
ISBN 13 
9780231192927
Rilegatura
Copertina rigida
Numero di pagine
185
Contatto del produttore
Columbia University Press
https://cup.columbia.edu/

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Persona responsabile
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Altre edizioni note dello stesso titolo

9780231192934: Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking

Edizione in evidenza

ISBN 10:  0231192932 ISBN 13:  9780231192934
Casa editrice: Columbia Univ Pr, 2021
Brossura