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Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) - Hardcover

Buch 33 von 53: Arts and Traditions of the Table: Perspectives on Culinary History

Crosby, Guy

 
9780231192927: Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Hardcover
ISBN 10: 0231192924 ISBN 13: 9780231192927
Verlag: Columbia University Press, 2019

Inhaltsangabe

Cooking food is one of the activities that makes humanity unique. It’s not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science’s understanding of what happens at a molecular level when we apply heat to food. Mastering new ways of feeding ourselves has resulted in leaps in longevity and explosions in population—and the potential of cooking science is still largely untapped.

In Cook, Taste, Learn, the food scientist and best-selling author Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste. Crosby explains why both home cooks and professional chefs should learn how to apply cooking science, arguing that we can improve the nutritional quality and gastronomic delight of everyday eating. Science-driven changes in the way we cook can help reduce the risk of developing chronic diseases and enhance our quality of life. The book features accessible explanations of complex topics as well as a selection of recipes that illustrate scientific principles. Cook, Taste, Learn reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science.

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Über die Autorin bzw. den Autor

Guy Crosby, PhD, CFS, is adjunct associate professor of nutrition at the Harvard T. H. Chan School of Public Health. He is the science editor for Christopher Kimball’s Milk Street and was the science editor for America’s Test Kitchen. He is coauthor of New York Times best-seller The Science of Good Cooking (2012) and Cook’s Science (2016).

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Verlag
Columbia University Press
Erscheinungsdatum
2019
Sprache
Englisch
ISBN 10 
0231192924
ISBN 13 
9780231192927
Einband
Gebundene Ausgabe
Anzahl der Seiten
224
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Verantwortliche Person
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