Handbook of Molecular Gastronomy

Handbook of Molecular Gastronomy

Author: Christophe Lavelle

Publisher: CRC Press

ISBN: 9780429528446

Category: Medical

Page: 894

View: 560

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. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.

Handbook of Molecular Gastronomy
Language: en
Pages: 894
Authors: Christophe Lavelle, Herve This, Alan L. Kelly, Roisin Burke
Categories: Medical
Type: BOOK - Published: 2021-06-09 - Publisher: CRC Press

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
Handbook of Molecular Gastronomy
Language: en
Pages: 552
Authors: Christophe Lavelle
Categories: Molecular gastronomy
Type: BOOK - Published: 2021 - Publisher:

A comprehensive reference to molecular gastronomy, this book highlights techniques that have enabled chefs to achieve new and better ways of preparing food. The book takes an interdisciplinary approach encompassing the physics, biology, and chemistry of food as well as food preparation along with practical tips on molecular cooking. It
Handbook of Research on Transmedia Storytelling and Narrative Strategies
Language: en
Pages: 599
Authors: Y?lmaz, Recep, Erdem, M. Nur, Resulo?lu, Filiz
Categories: Social Science
Type: BOOK - Published: 2018-07-06 - Publisher: IGI Global

Transmedia storytelling is defined as a process where integral elements of fiction get dispersed systematically across multiple delivery channels to create a unified and coordinated entertainment experience. This process and its narrative models have had an increasing influence on the academic world in addressing both theoretical and practical dimensions of
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Language: en
Pages: 426
Authors: Philip Sloan, Willy Legrand, Clare Hindley
Categories: Business & Economics
Type: BOOK - Published: 2015-06-12 - Publisher: Routledge

The issues surrounding the provision, preparation and development of food products is fundamental to every human being on the planet. Given the scarcity of agricultural land, environmental pollution, climate change and the exponential growth of the world’s population where starvation and obesity are both widespread it is little wonder that
Comprehensive Foodomics
Language: en
Pages: 2330
Authors: Philip Sloan, Willy Legrand, Clare Hindley
Categories: Science
Type: BOOK - Published: 2020-11-12 - Publisher: Elsevier

Comprehensive Foodomics offers a definitive collection of over 150 articles that provide researchers with innovative answers to crucial questions relating to food quality, safety and its vital and complex links to our health. Topics covered include transcriptomics, proteomics, metabolomics, genomics, green foodomics, epigenetics and noncoding RNA, food safety, food bioactivity