Science and Cuisine. The Physics of Food. From everyday to haute cuisine
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“The cooks all over the world are known for the truth: cooking is science, and science is cooking. Throughout history, many amazing discoveries were made by scientists who worked with products, and cooks who used a scientific approach. Nicolas Upper, the French confectioner and chemist, at the beginning of the 19th century became the inventor of the conservation process, a new method of safe storage of products. The pasteurization technology proposed by the microbiologist Louis Pasteur made a revolution in the food industry - and probably saved millions of lives during its existence.
In this book, we consider food as a science, but food is also history, culture, diplomacy, national security and very, very much. Society will become stronger if we better understand where the food comes from and how much it affects the world. That is why this book - and the Harvard course on which it is based - is such a significant resource. Interesting for everyone, and not just for studying accurate sciences, it will help readers establish connections and create a systemic picture of the fascinating world of food. ”
Jose Andres, American chef. The winner of the 2009 Chef awards, the outstanding chef according to James Beard Foundation and the Awards of the Man 2009 according to GQ magazine
In this book, we consider food as a science, but food is also history, culture, diplomacy, national security and very, very much. Society will become stronger if we better understand where the food comes from and how much it affects the world. That is why this book - and the Harvard course on which it is based - is such a significant resource. Interesting for everyone, and not just for studying accurate sciences, it will help readers establish connections and create a systemic picture of the fascinating world of food. ”
Jose Andres, American chef. The winner of the 2009 Chef awards, the outstanding chef according to James Beard Foundation and the Awards of the Man 2009 according to GQ magazine
Author:
Author:Вейтц Д., Сёренсен П., Бреннер М.
Cover:
Cover:Hard
Category:
- Category:Cookbooks, Food & Wine
Publication language:
Publication Language:Russian
Age restrictions:
Age restrictions:16+
ISBN:
ISBN:978-5-389-18783-2
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