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Cooking Science: Condensed Matter by Adria Vicenc

Condensed matter. Cooking science invites us to look at cooking, gastronomy and nutrition through the scientist's eyes and see them as a truly cultural activity which brings a wealth of knowledge into play. Challenging the predominance of visual culture, our eating habits and the pleasure of food privilege the senses of taste, touch, smell and even hearing. Perception and landscape define our cooking, but cooking also has a component of reflection and innovation based on scientific and technological research. Informed by this awareness, the new Catalan cuisine as exemplified by the Fundacio Alicia is a major force for culinary innovation. This volume constitutes a unique document of this task. The book's QR codes link the paper media with the digital media, augmenting the reality and giving further information.
Cooking Science: Condensed Matter
Author:
by Adria Vicenc
Title:
Cooking Science: Condensed Matter
ISBN:
8492861444
ISBN13:
978-8492861446
Publisher:
Actar; 1 edition (November 1, 2010)
Language:
English
Category:
Cooking Education & Reference
Size ePub version:
1482 kb
Size PDF version:
1422 kb
Rating:
4.2
Votes:
316
Pages:
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