Building a Meal : From Molecular Gastronomy to Culinary Constructivism
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| Title: | Building a Meal : From Molecular Gastronomy to Culinary Constructivism |
|---|---|
| Description: | An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomythe scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Hervé This unites the head with the hand in order to defend and transform culinary practice.With this new book, Hervé This's scientific project enters an exciting new phase. Considering the preparation of six bistro favoriteshard-boiled egg with mayonnaise, simple consommé, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate moussehe isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal is as satisfying as its consumption, Herve This recalibrates the balance between food and our imaginations. The result is a revolutionary perspective that will tempt even the most casual cooks to greater flights of experimentation. |
| Authors: | Hervé This |
| Resource Type: | eBook. |
| Subjects: | Cooking, French, Cookbooks, Food habits--France, Cooking, Molecular gastronomy |
| Categories: | COOKING / Courses & Dishes / General, COOKING / Methods / General, TECHNOLOGY & ENGINEERING / Food Science / General |
| Database: | eBook Collection (EBSCOhost) |
| FullText | Links: – Type: ebook-pdf – Type: ebook-epub Text: Availability: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Building a Meal : From Molecular Gastronomy to Culinary Constructivism – Name: Abstract Label: Description Group: Ab Data: An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomythe scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Hervé This unites the head with the hand in order to defend and transform culinary practice.With this new book, Hervé This's scientific project enters an exciting new phase. Considering the preparation of six bistro favoriteshard-boiled egg with mayonnaise, simple consommé, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate moussehe isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal is as satisfying as its consumption, Herve This recalibrates the balance between food and our imaginations. The result is a revolutionary perspective that will tempt even the most casual cooks to greater flights of experimentation. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Hervé+This%22">Hervé This</searchLink> – Name: TypePub Label: Resource Type Group: TypPub Data: eBook. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Cooking%2C+French%22">Cooking, French</searchLink><br /><searchLink fieldCode="DE" term="%22Cookbooks%22">Cookbooks</searchLink><br /><searchLink fieldCode="DE" term="%22Food+habits--France%22">Food habits--France</searchLink><br /><searchLink fieldCode="DE" term="%22Cooking%22">Cooking</searchLink><br /><searchLink fieldCode="DE" term="%22Molecular+gastronomy%22">Molecular gastronomy</searchLink> – Name: SubjectBISAC Label: Categories Group: Su Data: <searchLink fieldCode="ZK" term="%22COOKING+%2F+Courses+%26+Dishes+%2F+General%22">COOKING / Courses & Dishes / General</searchLink><br /><searchLink fieldCode="ZK" term="%22COOKING+%2F+Methods+%2F+General%22">COOKING / Methods / General</searchLink><br /><searchLink fieldCode="ZK" term="%22TECHNOLOGY+%26+ENGINEERING+%2F+Food+Science+%2F+General%22">TECHNOLOGY & ENGINEERING / Food Science / General</searchLink> |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=nlebk&AN=584682 |
| RecordInfo | BibRecord: BibEntity: Classifications: – Code: 641.5 Scheme: ddc Type: prePub Languages: – Code: eng Text: English Subjects: – SubjectFull: Cooking, French Type: general – SubjectFull: Cookbooks Type: general – SubjectFull: Food habits--France Type: general – SubjectFull: Cooking Type: general – SubjectFull: Molecular gastronomy Type: general Titles: – TitleFull: Building a Meal : From Molecular Gastronomy to Culinary Constructivism Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Hervé This – PersonEntity: Name: NameFull: Hervé This IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 01 Type: published Y: 2009 – D: 04 M: 02 Type: profile Y: 2014 Identifiers: – Type: isbn-print Value: 9780231144667 – Type: isbn-electronic Value: 9780231513531 Titles: – TitleFull: Building a Meal : From Molecular Gastronomy to Culinary Constructivism Type: main |
| ResultId | 1 |
