Handbook of Molecular Gastronomy Scientific Foundations, Educational Practices, and Culinary Applications

Document Type

Book

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

1.3 PHYSICAL SCIENCES, 1.4 CHEMICAL SCIENCES, 4. AGRICULTURAL SCIENCES, *pedagogy

Publication Details

Edited ByRóisín M. Burke, Alan L. Kelly, Christophe Lavelle, Hervé This vo Kientza Edition1st Edition First Published2021 eBook Published9 June 2021 Pub. LocationNew York ImprintCRC Press DOIhttps://doi.org/10.1201/9780429168703 Pages894 eBook ISBN9780429168703 SubjectsBioscience, Physical Sciences

Abstract

Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking.

DOI

https://doi.org/10.1201/9780429168703

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