Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 422889
Title The kitchen as laboratory : reflections on the science of food and cooking
Author(s) Vega, C.; Ubbink, J.; Linden, E. van der
Source New York : Columbia University Press - ISBN 9780231153447 - 314
Department(s) Physics and Physical Chemistry of Foods
VLAG
Publication type Book or proceedings aimed at a professional audience (editor)
Publication year 2012
Keyword(s) voedseltechnologie - voeding - voedselanalyse - voedselsamenstelling - eten koken - food technology - nutrition - food analysis - food composition - cooking
Categories Food Sciences (General)
Abstract In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes.
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