Record:   Prev Next
Author Vega, César
Title The Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Imprint New York : Columbia University Press, 2012
©2012
book jacket
Descript 1 online resource (336 pages)
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
Series Arts and Traditions of the Table: Perspectives on Culinary History
Arts and Traditions of the Table: Perspectives on Culinary History
Note Intro -- Contents -- Foreword by Jeffrey Steingarten -- Acknowledgments -- introduction THE CASE FOR SCIENCE INSPIRED BY THE KITCHEN César Vega, Job Ubbink, and Erik van der Linden -- One THE SCIENCE OF A GRILLED CHEESE SANDWICH Jennifer Kimmel -- Two SOUND APPEAL Malcolm Povey -- Three MEDITERRANEAN SPONGE CAKE Cristina De Lorenzo and Sergio Laguarda -- Four SPHERIFICATION - FAUX CAVIAR AND SKINLESS RAVIOLI Cesar Vega and Pere Castells -- Five KONJAC DONDURMA - DESIGNING A SUSTAINABLE AND STRETCHABLE "FOX TESTICLE" ICE CREAM Arielle Johnson, Kent Kirshenbaum, and Anne E. McBride -- Six STRETCHY TEXTURES IN THE KITCHEN - INSIGHTS FROM SALEP DONDUMA Tim J. Foster -- Seven MOUSSAKA AS AN INTRODUCTION TO FOOD CHEMISTRY Christos Ritzoulis -- Eight THE STICKY SCIENCE OF MALAYSIAN DODOL Alias A. Karim and Rajeev Bhat -- Nine THE PERFECT COOKIE DOUGH Ari Kamozawa and H. Alexander Talbot -- Ten TO BLOOM OR NOT TO BLOOM? Amelia Frazier and Richard Hartel -- Eleven BACON - THE SLICE OF LIFE Timothy Knight -- Twelve SCANDINAVIAN "SUSHI" - THE RAW STORY Pia Snitkjaer and Louise M. Mortensen -- Thirteen MAXIMIZING FOOD FLAVOR BY SPEEDING UP THE MAILLARD REACTION Martin Lersch -- Fourteen LIGHTEN UP! THE ROLE OF GASES IN THE CULINARY EXPERIENCE Matt Golding -- Fifteen THE MERINGUE CONCEPT AND ITS VARIATIONS Peter Wierenga, Helen Hofstede, Eric Van Der Linden, Sidney Schutte, and Jonnie Boer -- Sixteen WHY DOES COLD MILK FOAM BETTER? INTO THE NATURE OF MILK FOAM Julia Maldonado-Valderrama, Peter J. Wilde, and Maria J. Galvez-Ruiz -- Seventeen ICE CREAM UNLIMITED - THE POSSIBILITIES OF INGREDIENT PAIRING Elke Scholten and Miriam Peters -- Eighteen EGG YOLK - A LIBRARY OF TEXTURES Cesar Vega -- Nineteen KETCHUP AS TASTY SOFT MATTER - THE CASE OF XANTHAN GUM Thomas Vilgis -- Twenty TASTE AND MOUTHFEEL OF SOUPS AND SAUCES John R. Mitchell
Twenty-One PLAYING WITH SOUND - CRISPY CRUSTS Paula Varela and Susana Fiszman -- Twenty-Two BAKED ALASKA AND FROZEN FLORIDA - ON THE PHYSICS OF HEAT TRANSFER Adam Burbidge -- Twenty-Three ON SUPERB CRACKLING DUCK SKIN - AN HOMAGE TO NICHOLAS KURTI Christopher Young and Nathan Myhrvold -- Twenty-Four SWEET PHYSICS - SUGAR, SUGAR BLENDS, AND SUGAR GLASSES Natalie Russ and Thomas Vilgis -- Twenty-Five COFFEE, PLEASE, BUT NO BITTERS Jan Groenewold and Eke Marien -- Twenty-Six TURNING WASTE INTO WEALTH - ON BONES, STOCKS, AND SAUCE REDUCTIONS Job Ubbink -- Twenty-Seven RESTRUCTURING PIG TROTTERS - FINE CHEMISTRY SUPPORTING THE CREATIVE CULINARY PROCESS Jorge Ruiz and Julia Calvarro -- Twenty-Eight INNOVATE - OLD WORLD PIZZA CRUST WITH NEW WORLD INGREDIENTS Thomas M. Tongue, Jr. -- Twenty-Nine EATING IS BELIEVING Line Holler Mielby and Michael Bom Frost -- Thirty MOLECULAR GASTRONOMY IS A SCIENTIFIC ACTIVITY Herve This -- Thirty-One THE PLEASURE OF EATING - THE INTEGRATION OF MULTIPLE SENSES Juan-Carlos Arboleya, Daniel Lasa, Oswaldo Oliva, Javier Vergara, and Andonin Luis-Aduriz -- Thirty-Two ON THE FALLACY OF COOKING FROM SCRATCH Cesar Vega and David J. McClements -- Thirty-Three SCIENCE AND COOKING - LOOKING BEYOND THE TRENDS TO APPLY A PERSONAL, PRACTICAL APPROACH Michael Laiskonis -- Contributors -- Index
Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the possibilities of the kitchen. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice, advancing a culinary hypothesis based on food's chemical properties and the skilled use of existing and cutting edge tools, ingredients, and techniques. As their experiments unfold, these pioneers create, and in some cases revamp, dishes that answer specific desires, serving up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic, from grilled cheese sandwiches, pizzas, and soft-boiled eggs to sugar glasses and gellified beads, these essays cover a range of creations and their history and culture. They discuss the significance of an eater's background and atmosphere, the importance of a chef's methods, and strategies for extracting and concentrating aromas, among other intriguing topics. The collection will delight experts and amateurs alike, as restaurants rely more on "science-assisted" cooking and recreational cooks increasingly explore the chemistry behind their art. Contributors end each essay with personal thoughts on food, cooking, and science, offering rare insight into their professional passion for playing with food
Description based on publisher supplied metadata and other sources
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2020. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries
Link Print version: Vega, César The Kitchen as Laboratory : Reflections on the Science of Food and Cooking New York : Columbia University Press,c2012 9780231153454
Subject Food -- Analysis.;Food -- Composition.;Cooking
Electronic books
Alt Author Ubbink, Job
van der Linden, Erik
Vega, C?sar
Record:   Prev Next