Cooking : the quintessential art /
From its intriguing opening question-"How can we reasonably judge a meal?"--To its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Herve This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying t...
| Основен автор: | This, Herve. |
|---|---|
| Други автори: | Gagnaire, Pierre, 1950- |
| Формат: | Електронна книга |
| Език: | English French |
| Публикувано: |
Berkeley :
University of California Press,
℗♭2008.
|
| Серия: |
California studies in food and culture ;
23. |
| Предмети: | |
| Онлайн достъп: |
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=306103 |
| Подобни документи: |
Print version::
Cooking. |
| Резюме: |
From its intriguing opening question-"How can we reasonably judge a meal?"--To its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Herve This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying the scientific basis of cooking known as molecular gastronomy, investigates the question of culinary beauty in a series of playful, lively, and erudite dialogues. Considering the place of cuisine in Western culture, This explores an astonishing variety of topics and elaborates a revolutionary method for judging. |
|---|---|
| Физически характеристики: |
1 online resource (355 pages) : illustrations. |
| Библиография: |
Includes bibliographical references (pages 327-335) and index. |
| ISBN: |
9780520942127 0520942124 |