The Essence of Gastronomy
Title | The Essence of Gastronomy PDF eBook |
Author | Peter Klosse |
Publisher | CRC Press |
Pages | 348 |
Release | 2013-12-17 |
Genre | Technology & Engineering |
ISBN | 1482216760 |
The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that refers to product quality, and tasting is defined as the human perception of flavor registered by all the human senses. Understanding tasting and flavor and how humans react to it is not merely hedonistic. It relates to larger societal issues such as nourishing the elderly and the food children eat at school, and it offers a practical advantage to the hospitality industry of comprehending why customers enjoy their food and beverages. The book presents gastronomy as a discipline that combines natural sciences and human-related sciences. Following an introduction that sets the stage for the author’s groundbreaking research on gastronomy, the book describes flavor perception, the sensorial act of tasting, how it works, and what neural systems are involved. It then focuses on understanding flavor, discussing universal flavor factors and the new flavor theory. The book also examines food and beverages from a flavor standpoint, including the effects of ingredients and techniques that are used. It also explores liking, primarily at the flavor level, which includes practical guidelines for matching food and beverages. The final chapter looks at the interpretation of sensorial signals in the brain and addresses issues such as food choice, preferences, and palatability. Offering a new approach, this book provides readers with a roadmap for finding their way into the gastronomic world.
The Essence of Cookery
Title | The Essence of Cookery PDF eBook |
Author | Carl Friedrich von Rumohr |
Publisher | Prospect Books (UK) |
Pages | 212 |
Release | 1993-01-01 |
Genre | Cooking |
ISBN | 9780907325499 |
Originally published: Stuttgart, 1822.
Molecular Gastronomy
Title | Molecular Gastronomy PDF eBook |
Author | Hervé This |
Publisher | Columbia University Press |
Pages | 404 |
Release | 2006 |
Genre | Cooking |
ISBN | 9780231133128 |
French chemist and television personality Herve This uses recent research in chemistry, physics, and biology of food to challenge traditional beliefs about cooking and eating.
Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Title | Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine PDF eBook |
Author | Michael Brenner |
Publisher | W. W. Norton & Company |
Pages | 376 |
Release | 2020-10-20 |
Genre | Science |
ISBN | 0393634930 |
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
The Essence of Japanese Cuisine
Title | The Essence of Japanese Cuisine PDF eBook |
Author | Michael Ashkenazi |
Publisher | Routledge |
Pages | 284 |
Release | 2013-10-11 |
Genre | Social Science |
ISBN | 1136815562 |
The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel, and at the same time there has been growing interest in Japanese Studies since the 1970s. This volume brings together the two interests of Japan and food, examining both from a number of perspectives. The book reflects on the social and cultural side of Japanese food, and at the same time reflects also on the ways in which Japanese culture has been affected by food, a basic human institution. Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine.
Promoting Sustainable Gastronomy Tourism and Community Development
Title | Promoting Sustainable Gastronomy Tourism and Community Development PDF eBook |
Author | Jimenez Ruiz, Andrea Edurne |
Publisher | IGI Global |
Pages | 310 |
Release | 2024-03-22 |
Genre | Business & Economics |
ISBN |
Against the backdrop of a world increasingly concerned with the health of the planet, the promotion of sustainable culinary tourism takes on heightened importance. It provides a unique opportunity to engage tourists and locals in a collaborative effort to preserve and celebrate the diverse gastronomic heritage of the world. Food has transcended its role as mere sustenance to become a universal language, effortlessly bridging national divides, linguistic complexities, and cultural distinctions. Promoting Sustainable Gastronomy Tourism and Community Development is an exploration of the dynamic relationship between gastronomy, tourism, and community growth. In a world where cultural intersections are increasingly common, this book unveils the pivotal role of regional culinary traditions in shaping sustainable tourism and fostering local development. The book delves into cuisine, tourism, and community development. Beyond being a palate-pleasing indulgence, gastronomy tourism emerges as a formidable force for positive change. By embracing regional cuisines, individuals contribute to local economies, safeguard cultural legacies, and advance environmental sustainability, all while relishing delectable dishes.
Culinary Cultures of Europe
Title | Culinary Cultures of Europe PDF eBook |
Author | Darra Goldstein |
Publisher | Council of Europe |
Pages | 512 |
Release | 2005-01-01 |
Genre | Cooking |
ISBN | 9789287157447 |
The study of culinary culture and its history provides an insight into broad social, political and economic changes in society. This collection of essays looks at the food culture of 40 European countries describing such things as traditions, customs, festivals, and typical recipes. It illustrates the diversity of the European cultural heritage.