Science At The Table (SIN COLECCION) - Softcover

Sapiña Navarro, Fernando

 
9788491332640: Science At The Table (SIN COLECCION)
Softcover
ISBN 10: 8491332642 ISBN 13: 9788491332640
Verlag: Universitat de València, 2019

Inhaltsangabe

Summary Science at the table, published within the popular science collection «Monografies Mètode», gathers 42 articles written by the chemist Fernando Sapiña (1964-2018) in the science communication journal Mètode of the University of Valencia, in a section of the same name. Between 2005 and 2017, the scientist, disseminator, and lecturer of the University of Valencia conducted this space for scientific cuisine where he brought the readers closer to the physical and chemical principles of ingredients and cooking processes, revealing a world of sensory perceptions related to the act of savouring food. This publication collects all these articles and presents them in a single volume so that they can be read as a whole, either approaching each article independently or discovering how they intertwine through aspects such as texture, colour, flavour, smell or the transformations of food, as well as discovering the diverse recipes proposed by the author. This book combines chemical talent and gastronomic taste with a series of informative texts plagued with literary references and everyday experiences and familiar anecdotes, through which we discover the human and the scientist that was Fernando Sapiña.

Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.

Reseña del editor

Summary Science at the table, published within the popular science collection «Monografies Mètode», gathers 42 articles written by the chemist Fernando Sapiña (1964-2018) in the science communication journal Mètode of the University of Valencia, in a section of the same name. Between 2005 and 2017, the scientist, disseminator, and lecturer of the University of Valencia conducted this space for scientific cuisine where he brought the readers closer to the physical and chemical principles of ingredients and cooking processes, revealing a world of sensory perceptions related to the act of savouring food. This publication collects all these articles and presents them in a single volume so that they can be read as a whole, either approaching each article independently or discovering how they intertwine through aspects such as texture, colour, flavour, smell or the transformations of food, as well as discovering the diverse recipes proposed by the author. This book combines chemical talent and gastronomic taste with a series of informative texts plagued with literary references and everyday experiences and familiar anecdotes, through which we discover the human and the scientist that was Fernando Sapiña.

„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.

Verlag
Universitat de València
Erscheinungsdatum
2019
Sprache
Englisch
ISBN 10 
8491332642
ISBN 13 
9788491332640
Einband
Tapa blanda
Auflage
1
Anzahl der Seiten
232
Herausgeber
Peretó Magraner Juli
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
Nicht verfügbar