The Essence Of Gastronomy
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Author | : Peter Klosse |
Publisher | : CRC Press |
Total Pages | : 348 |
Release | : 2013-12-17 |
Genre | : Technology & Engineering |
ISBN | : 1482216760 |
The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that refers to product quality, and tasting is defined as the human perception of flavor registered by all the human senses. Understanding tasting and flavor and how humans react to it is not merely hedonistic. It relates to larger societal issues such as nourishing the elderly and the food children eat at school, and it offers a practical advantage to the hospitality industry of comprehending why customers enjoy their food and beverages. The book presents gastronomy as a discipline that combines natural sciences and human-related sciences. Following an introduction that sets the stage for the author’s groundbreaking research on gastronomy, the book describes flavor perception, the sensorial act of tasting, how it works, and what neural systems are involved. It then focuses on understanding flavor, discussing universal flavor factors and the new flavor theory. The book also examines food and beverages from a flavor standpoint, including the effects of ingredients and techniques that are used. It also explores liking, primarily at the flavor level, which includes practical guidelines for matching food and beverages. The final chapter looks at the interpretation of sensorial signals in the brain and addresses issues such as food choice, preferences, and palatability. Offering a new approach, this book provides readers with a roadmap for finding their way into the gastronomic world.
Author | : Peter Klosse |
Publisher | : CRC Press |
Total Pages | : 334 |
Release | : 2013-12-17 |
Genre | : Technology & Engineering |
ISBN | : 1482216779 |
The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who
Author | : Carl Friedrich von Rumohr |
Publisher | : Prospect Books (UK) |
Total Pages | : 212 |
Release | : 1993-01-01 |
Genre | : Cooking |
ISBN | : 9780907325499 |
Originally published: Stuttgart, 1822.
Author | : Hervé This |
Publisher | : Columbia University Press |
Total Pages | : 404 |
Release | : 2006 |
Genre | : Cooking |
ISBN | : 9780231133128 |
French chemist and television personality Herve This uses recent research in chemistry, physics, and biology of food to challenge traditional beliefs about cooking and eating.
Author | : Darra Goldstein |
Publisher | : Council of Europe |
Total Pages | : 512 |
Release | : 2005-01-01 |
Genre | : Cooking |
ISBN | : 9789287157447 |
The study of culinary culture and its history provides an insight into broad social, political and economic changes in society. This collection of essays looks at the food culture of 40 European countries describing such things as traditions, customs, festivals, and typical recipes. It illustrates the diversity of the European cultural heritage.
Author | : Andrzej Kowalczyk |
Publisher | : Springer Nature |
Total Pages | : 374 |
Release | : 2020-01-20 |
Genre | : Science |
ISBN | : 3030344924 |
This book focuses on the relationship between gastronomy and urban space. It highlights the intrinsic role of eating establishments and the gastronomy industry for cities by assessing their huge impacts on urban changes and discussing some of the challenges posed by new developments. Written by authors with a background in geography, it starts by discussing theoretical aspects of studies on gastronomy in urban space to place the subject in the broader context of urban geography. Covering both changes and challenges in gastronomy in urban space, it presents a wide range of problems, which are described and analysed using various case studies from Europe and other parts of the world.
Author | : Nicolaj van der Meulen |
Publisher | : transcript Verlag |
Total Pages | : 327 |
Release | : 2017-04-30 |
Genre | : Social Science |
ISBN | : 3839430313 |
Kitchen, cooking, nutrition, and eating have become omnipresent cultural topics. They stand at the center of design, gastronomy, nutrition science, and agriculture. Artists have appropriated cooking as an aesthetic practice - in turn, cooks are adapting the staging practices that go with an artistic self-image. This development is accompanied by crisis of eating behaviour and a philosophy of cooking as a speculative cultural technique. This volume investigates the dimensions of a new culinary turn, combining for the very first time contributions from the theory and practice of cooking.
Author | : Michael Ashkenazi |
Publisher | : Routledge |
Total Pages | : 284 |
Release | : 2013-10-11 |
Genre | : Social Science |
ISBN | : 1136815562 |
The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel, and at the same time there has been growing interest in Japanese Studies since the 1970s. This volume brings together the two interests of Japan and food, examining both from a number of perspectives. The book reflects on the social and cultural side of Japanese food, and at the same time reflects also on the ways in which Japanese culture has been affected by food, a basic human institution. Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine.
Author | : Jose Sanchez |
Publisher | : John Wiley & Sons |
Total Pages | : 320 |
Release | : 2015-04-14 |
Genre | : Cooking |
ISBN | : 111807386X |
Uncover the science of cooking with this International Association of Culinary Professionals Cookbook Award finalist - Molecular Gastronomy: Scientific Cuisine Demystified Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or “Avangard Nueva Cocina”, as Ferran Adriá has called it. This book provides readers with crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided and is written to help readers expand their skills in the Molecular Gastronomy area. Written by a chef who has spent years cultivating his craft, Molecular Gastronomy: Scientific Cuisine Demystified focuses on introducing the subject to readers and future chefs who have minimal or no experience in the molecular gastronomy of various foods. With its scientific approach, Molecular Gastronomy: Scientific Cuisine Demystified provides a foundation and platform for experimentation, while delving into new and exciting cooking techniques. Stunningly illustrated with hundreds of full-color photos of finished dishes and the process along the way, this unique culinary offering breaks down the science of food while introducing future chefs to some of the most innovative techniques used in today's competitive kitchens.
Author | : Lawrence C. Rubin |
Publisher | : McFarland |
Total Pages | : 318 |
Release | : 2014-01-10 |
Genre | : Social Science |
ISBN | : 0786451513 |
Historically, few topics have attracted as much scholarly, professional, or popular attention as food and eating--as one might expect, considering the fundamental role of food in basic human survival. Almost daily, a new food documentary, cooking show, diet program, food guru, or eating movement arises to challenge yesterday's dietary truths and the ways we think about dining. This work brings together voices from a wide range of disciplines, providing a fascinating feast of scholarly perspectives on food and eating practices, contemporary and historic, local and global. Nineteen essays cover a vast array of food-related topics, including the ever-increasing problems of agricultural globalization, the contemporary mass-marketing of a formerly grassroots movement for organic food production, the Food Network's successful mediation of social class, the widely popular phenomenon of professional competitive eating and current trends in "culinary tourism" and fast food advertising. Instructors considering this book for use in a course may request an examination copy here.