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Cook, taste, learn : how the evolution of science transformed the art of cooking /
Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science's understanding of what happe...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Columbia University Press,
[2019]
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| Edición: | First edition |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 1 The evolution of cooking (2 million-12,000 years ago). Fire, cooking, and the evolution of humans ; The taste, smell, and flavor of food ; The impact of cooking on the human brain ; Early methods of cooking food
- 2 The dawn of agriculture revolutionizes cooking (12,000 years ago-1499). The dawn of agriculture changes everything ; The greatest technological advance of all time ; The emergence of agriculture catalyzes advances in cooking ; The first scientific theories evolve
- 3 Early science inspires creativity in cooking (1500-1799). Science is reborn during the sixteenth and seventeenth centuries ; The rebirth of science
- now we're really cooking! ; The scientific method illuminates a new path
- 4 The art of cooking embraces the science of atoms (1800-1900). The atomic theory changes science forever ; Science enters the realm of cooking ; The art of cooking embraces the science of cooking
- 5 Modern science transforms the art of cooking (1901-Present). Flavor rules ; Modern methods of cooking ; Cooking is the perfect embodiment of art and science
- 6 Cooking science catches fire!. Cooking science goes viral ; Science brings a new vision to cooking healthy food ; Cooking science enhances the nutritional quality of food
- 7 The good, the bad, and the future of cooking science. Good carbohydrates and bad carbohydrates ; Good fats and bad fats ; Are there good proteins and bad proteins? ; The future of cooking science.