La Cocina Y La Ciencia
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Author | : Peter Barham |
Publisher | : ACRIBIA |
Total Pages | : 261 |
Release | : 2003-01 |
Genre | : Cooking |
ISBN | : 9788420009964 |
Figuras. Problemas. Recetas. Glosario. Bibliografia.La mayor parte de este libro se basa en la experiencia personal del autor, adquirida dando conferencias cientificas "populares" y realizando demostraciones experimentales al publico de todo el Reino Unido.Peter Barham nos dice que utiliza los mismos metodos en su laboratorio de fisica que en la cocina de su casa. Cuando prepara un plato por primera vez siguiendo una receta, una vez cocinado lo prueba y se pregunta como puede mejorarlo.Para eso vuelve a preparar el mismo plato introduciendo en la receta las modificacione que se le han ocurrido. Lo prueba otra vez, piensa a en otros posible cambios y asi sucesivamente.Esta continua revision de las recetas, es simplemente una adaptacion del planteamiento experimental cientifico.No obstante, como ocurre en todos los experimentos cientificos, un minimo conocimiento de los aspectos teoricos puede ser de gran ayuda para planear las modificaciones del experimento siguiente.En cocina, cuanto mas sepa el cocinero sobre los procesos que tienen lugar en el desarrollo del aroma y del sabor, de la textura, etc., mas facil le resultara, a el o a ella, mejorar rapidamente y eficazmente cualquier receta.El autor espera que los lectores de este libro aprendan lo suficiente sobre el aspecto cientifico que se desarrolla cada vez que cocinan, como para ser capaces de entender por que algun veces las cosas salen mal y tambien para conseguir que estos fallos sean cada vez menos frecuentes.Todas las recetas que se incluyen en los capitulos han sido cuidadosamente seleccionadas y cada uno de los ingredientes y de las instrucciones obedece a una razon determinada.
Author | : Mario Roberto Quintanilla Gatica |
Publisher | : Springer Nature |
Total Pages | : 229 |
Release | : |
Genre | : |
ISBN | : 3031500040 |
Author | : Geraldine Lawless |
Publisher | : Bucknell University Press |
Total Pages | : 297 |
Release | : 2011-05-31 |
Genre | : Literary Criticism |
ISBN | : 1611480477 |
Modernity's Metonyms considers the representation of temporal frameworks in stories by the nineteenth-century Spanish authors, Leopoldo Alas and Antonio Ros de Olano. Adopting a metonymic approach_exploring the reiteration of specific associations across a range of disciplines, from literature, philosophy, historiography, to natural history_Modernity's Metonyms moves beyond the consideration of nineteenth-century Spanish literary modernity in terms of the problem of representation. Through an exploration of the associations prompted by three themes, the railway, food, and suicide, it argues that literary modernity can be considered as the expression of the perception that a linear model of time bringing together the past, the present and the future, was fragmenting into a proliferation of simultaneous moments. It draws French, German, American and British writers into discussion of stories by the canonical author Alas, and Ros de Olano, an author who is receiving increasing attention from scholars of nineteenth-century Spanish literature. Recent scholarship in the field of nineteenth-century Spanish literature and culture has challenged the thesis of 'retraso,' the thesis that Spain lagged far behind its European neighbors. Building on this scholarship, this monograph incorporates shorter works of experimental prose fiction into discussions of nineteenth-century literary modernity in Spain. It further expands the field by combining analysis of the writing of the canonical author, Leopoldo Alas with stories by Antonio Ros de Olano, whose work has been receiving increasing attention from scholars in the field. Rather than thinking of these works in terms of the ways they conform to established models provided by either contemporaneous French and British works, or by fin de siglo and early twentieth-century Spanish literature, Modernity's Metonyms works inductively. It builds outwards from the seven stories studies, identifying patterns of associations shared with writing by figures as diverse as Ludwig Feuerbach, Thomas Carlyle, Emilio Castelar, Briere de Boismont, P.J. Cabanis, or Jean-Anselme Brillat-Savarin. The seven stories discussed are Alas's 'Do-a Berta,' 'Zurita,' 'Cuervo' and 'Cuento futuro,' and Ros de Olano's 'Jornadas de retorno escritas por un aparecido,' 'Maese Cornelio TOcito,' and 'La noche de mOscaras.'
Author | : Conxita Domènech |
Publisher | : Routledge |
Total Pages | : 299 |
Release | : 2020-09-13 |
Genre | : Foreign Language Study |
ISBN | : 0429782462 |
Saberes con sabor: Culturas hispánicas a través de la cocina es un manual avanzado que responde al creciente interés por el estudio de las prácticas culinarias y alimenticias de Ibero-América, sin desatender ni la lengua ni la cultura de esas regiones del mundo. Cada capítulo comprende aspectos vinculados con recetas, lengua, arte y teoría. Los estudiantes son expuestos a temas de geografía, historia, literatura, política, economía, religión, música e, incluso, cuestiones de género que estarían implicadas en la elaboración y en el consumo de ciertas comidas. Y, esto, mientras mejoran sus habilidades en temas esenciales y específicos del español. A lo largo del libro, están incorporados materiales de internet —como vínculos para videos, registros sonoros, referencias históricas, sitios web de cocina y contenidos suplementarios para la investigación. Muy útil en cursos universitarios, Saberes con sabor es un recurso original y único de aprendizaje para estudiantes fascinados por los placeres del paladar y, de igual manera, con una genuina pasión por las culturas hispánicas.
Author | : Pat Mosto Amaya |
Publisher | : Xlibris Corporation |
Total Pages | : 252 |
Release | : 2024-01-28 |
Genre | : Cooking |
ISBN | : |
This cook book is a compilation of foods I loved when I was young and my mother made a book with the recipes for me when I moved to the USA. When I retired, I start cooking those recipes with my granddaughters, Amaya Liana, and Camila. This book contains my experience with the dishes from when I was young as well as the experience lived my granddaughters cooking with me. The book also includes the history of the dishes as well as the recipes and photos of the dishes. The book is written in both English and Spanish.
Author | : F. T. Marinetti y Fíllia |
Publisher | : Editorial GEDISA |
Total Pages | : 182 |
Release | : 2014-11-15 |
Genre | : Art |
ISBN | : 8497848993 |
«Contrariamente a las críticas que se le han hecho, y que pudieran hacérsele, la revolución culinaria futurista presentada en este volumen se propone el grande, noble y útil designio de modificar radicalmente la alimentación de nuestra raza, fortificándola, dinamizándola y espiritualizándola con la ayuda de alimentos absolutamente nuevos en los que la experiencia, la inteligencia y la imaginación forman un sustituto económico a la trivialidad, la repetición y el gasto. Nuestra cocina futurista, regulada para las grandes velocidades como el motor de un hidroavión, parecerá loca y peligrosa a los ojos de un paseante melindroso, cuando en realidad tiende a crear una armonía entre el palacio de los hombres y su vida de hoy y de mañana. Con algunas célebres y legendarias excepciones, los hombres se han alimentado hasta el presente como las hormigas, las ratas, los gatos y los bueyes. Con nosotros, los futuristas, nace la primera cocina auténticamente humana, el arte de cocinar que, como todo arte, excluye el plagio y exige la originalidad creadora. Publicamos esta obra no por azar durante una crisis económica mundial cuyo desarrollo futuro puede parecer incierto pero que con seguridad nos supondrá la depresión y el pánico. A este pánico nosotros oponemos una cocina futurista, es decir: el optimismo a la mesa.»
Author | : Isabel Schon |
Publisher | : Scarecrow Press |
Total Pages | : 188 |
Release | : 1989 |
Genre | : Literary Criticism |
ISBN | : 9780810822382 |
The short preface is in Spanish and English. Annotations are in English only. Arrangement is by country of publication and within that, by subject. Indexed by author and title. Entries identify appropriate grade levels. Most of the books included have been published since 1986, were in print as of December 1988, and come from Argentina, Belgium, Chile, Colombia, Costa Rica, Cuba, Honduras, Mexico, Nicaragua, Puerto Rico, Spain, the US, Uruguay, and Venezuela. Annotation copyrighted by Book News, Inc., Portland, OR
Author | : Michael Buckby |
Publisher | : Nelson Thornes |
Total Pages | : 144 |
Release | : 1994 |
Genre | : Spanish language |
ISBN | : 0174398107 |
This three-stage new edition of this Spanish course for beginners leads to public examinations. Experienced practitioners and users of !Vaya! have been consulted and their suggestions have been incorporated into this new edition. It has been written to meet the requirements of the National Curriculum and the 5-14 Guidelines. Stages 1, 2 and 3 of !Vaya! Nuevo should prepare students for GCSE/Key Stage 4 examinations and Standard Grade.
Author | : Michael Brenner |
Publisher | : W. W. Norton & Company |
Total Pages | : 376 |
Release | : 2020-10-20 |
Genre | : Science |
ISBN | : 0393634930 |
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Author | : Peter Barham |
Publisher | : Springer |
Total Pages | : 0 |
Release | : 2012-10-05 |
Genre | : Technology & Engineering |
ISBN | : 9783642631665 |
A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking. Strong praise from the reviewers - "Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information... The book is a pleasant read and is an invitation to become better acquainted with the science of cooking." - NATURE "This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance... [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate soufflé." - FINANCIAL TIMES WEEKEND "This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting)."- THE PHYSICIST "Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes... Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and soufflés. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter." - FOOD & DRINK NEWSLETTER