eBook - ePub
A Pinch of Culinary Science
Boiling an Egg Inside Out and Other Kitchen Tales
- 235 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
A Pinch of Culinary Science
Boiling an Egg Inside Out and Other Kitchen Tales
About this book
This book provides a playground for the readers to practice and develop scientific thinking, by exploring the world of food in a fun way. The authors take the role of someone trying to find interesting questions to ask about familiar, though often hidden, phenomena. Claims (or myths) on everyday cooking provide numerous cases for this. Using popular cooking myths as a springboard, this book discusses these riddles, interweaving a scientific rationale for the phenomena with a culinary or craftsman explanation. This book covers not only science (physics, chemistry, biology) but also cultural aspects (tradition, history, emotion), of what food/cooking is all about.
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Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access A Pinch of Culinary Science by Anu Inkeri Hopia,Erik Cyrus Fooladi in PDF and/or ePUB format, as well as other popular books in Art & Agricultural Public Policy. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Cover
- Half Title
- Title Page
- Copyright Page
- Table of Contents
- Preface
- Acknowledgments
- 1 The real thing? - The chemistry and psychology of an apple pie
- 2 Boiling an egg from the inside out
- 3 In the beginning there was an egg
- 4 Mussels on acid
- 5 Sausage engineering
- 6 Mustard, fiercely yours
- 7 The potatoes that refused to become tender
- 8 Gravlax and a pinch of salt chemistry
- 9 The art of heating
- 10 Cold skillet - juicy fish
- 11 Tempering the meat before cooking, …or maybe not
- 12 Cooking pits - prehistoric cooking meets science
- 13 White wine in cooking should always be dry, right?
- 14 Taking stock of broth
- 15 Salt shapes the pasta
- 16 You can see it, hear it, taste it, and feel it - what is it? It is the taste of food!
- 17 Can you cut down on the salt without affecting the taste?
- 18 Physics takes the cake
- 19 The great Norwegian porridge feud
- 20 The inevitable dishes
- Glossary
- Bibliography
- Index