Test Your Tongue: the Science of Taste
A leading expert in taste and a popular food writer look at our understanding of the science of taste and the chemical underpinnings of flavors ...
Cooking with Liquid Nitrogen - Ferran Adria and Harold McGee
Complete video at: fora.tv Chef Ferran Adria, head chef of elBulli, and Harold McGee, author of On Food and Cooking, describe how liquid nitrogen ...
Food science: Chemistry for the hungry
Sticking your knife into a boiled egg and finding the golden yolk ooze out is one of life’s small pleasures, but have you ever considered why the egg white hardens at all? What makes a perfect soufflé rise well above the top of its container? Both are common sights but uncommon questions and can be explained with a little knowledge of food science.
Unlike other sciences, food science isn’t scary. If the typical chemist is an eccentric, grey-haired nut-job who carries around explosives, the typical food scientist is probably a rotund, rosy-cheeked joker with a penchant for pork pies. In fact, if we’re familiar with food, it’s likely we know a bit about food science already. This is increasingly true, because the constant push towards healthier eating means that facts about fats, cases on carbs and particulars of protein have been thrown into the limelight, and most people are aware of what foods are good or bad for them. So what does a food scientist actually practice? Is it not a case of, as one of my friends put it, “just eating stuff”? Well, yes and no.
On Science Lore Kitchen News
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Gift Guide 2011 Any way you cut it, it's a great book for a history buff, a medical lore fan, or a future surgeon. If there's somebody on your gift list who wants to be well from the inside out, then you'll be doing a good thing by giving "Spontaneous Happiness" by ... |
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Food science: Chemistry for the hungry Molecular gastronomy's application of scientific principles to food preparation is positively changing the age-old lore of how to cook, and this is what makes it so appetising a study. The bridge between food scientists and chefs that MG provides has ... |
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Food: Heston Blumenthal But I'd say the most important one, the one that changed the way I thought about cooking, was Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen. I came across it in 1985 and remember it said: "We know that browning meat doesn't ... |
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Chemistry of a perfect pie crust There may be no equal in kitchen mishap woe to dropping a pie. According to Harold McGee in "On Food and Cooking, the Science and Lore of the Kitchen," there are three pastry styles, each of which is determined by the way fat meets dough. ... |
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On the Wall Local photographer Jon Matthies has an eclectic portfolio of industrial and constructive images saturated with history and local lore, whether taken in Flagstaff or other towns and cities across the United States. Matthies has an eye for isolating ... |
Comments
Tamela Nemer says:
On Food And Cooking: The Science And Lore Of The Kitchen (Chinese Edition):
On Food And Cooking: The Science And Lore Of The Kitchen (Chinese Edition):
Chelsey says:
YAY!!! I just bought: 'On Food and Cooking: The Science and Lore of the Kitchen' by Harold McGee via @
YAY!!! I just bought: 'On Food and Cooking: The Science and Lore of the Kitchen' by Harold McGee via @
NewBooks says:
On Food and Cooking: The Science and Lore of the Kitchen - On Food and Cooking: The Science and Lore of the Kitchen...
On Food and Cooking: The Science and Lore of the Kitchen - On Food and Cooking: The Science and Lore of the Kitchen...
![On Food and Cooking: The Science and Lore of the Kitchen [ON FOOD & COOKING REVISED AND] by Scribner Book Company](/_cache/Food Science/img/amazon_B002E9T3VC.jpg "On Food and Cooking: The Science and Lore of the Kitchen [ON FOOD & COOKING REVISED AND] made by Scribner Book Company")