| |
|
|
|
|
|
|
|
|
1. |
Record Nr. |
UNINA9910457290003321 |
|
|
Titolo |
The kitchen as laboratory [[electronic resource] ] : reflections on the science of food and cooking / / edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten |
|
|
|
|
|
|
|
Pubbl/distr/stampa |
|
|
New York, : Columbia University Press, 2012 |
|
|
|
|
|
|
|
ISBN |
|
1-280-59969-3 |
9786613629531 |
0-231-52692-X |
|
|
|
|
|
|
|
|
Descrizione fisica |
|
1 online resource (337 p.) |
|
|
|
|
|
|
Collana |
|
Arts and traditions of the table : perspectives on culinary history |
|
|
|
|
|
|
Classificazione |
|
|
|
|
|
|
Altri autori (Persone) |
|
VegaCésar |
UbbinkJob |
LindenErik van der |
|
|
|
|
|
|
|
|
Disciplina |
|
|
|
|
|
|
Soggetti |
|
Food - Analysis |
Food - Composition |
Cooking |
Electronic books. |
|
|
|
|
|
|
|
|
Lingua di pubblicazione |
|
|
|
|
|
|
Formato |
Materiale a stampa |
|
|
|
|
|
Livello bibliografico |
Monografia |
|
|
|
|
|
Note generali |
|
Description based upon print version of record. |
|
|
|
|
|
|
Nota di bibliografia |
|
Includes bibliographical references and index. |
|
|
|
|
|
|
Nota di contenuto |
|
Frontmatter -- Contents -- Foreword / Steingarten, Jeffrey -- Acknowledgments -- Introduction. The Case for Science Inspired by the Kitchen / Vega, César / Ubbink, Job / Linden, Erik van der -- One. The Science of a Grilled Cheese Sandwich / Kimmel, Jennifer -- Two. Sound Appeal / Povey, Malcolm -- Three. Mediterranean Sponge Cake / Lorenzo, Cristina de / Laguarda, Sergio -- Four. Spherification. Faux Caviar and Skinless Ravioli / Vega, César / Castells, Pere -- Five. Konjac Dondurma. Designing a Sustainable and Stretchable "Fox Testicle" Ice Cream / Johnson, Arielle / Kirshenbaum, Kent / McBride, Anne E. -- Six. Stretchy Textures in the Kitchen. Insights from Salep Dondurma / Foster, Tim J. -- Seven. Moussaka as an Introduction to Food Chemistry / Ritzoulis, Christos -- Eight. The Sticky Science of Malaysian Dodol / Karim, Alias A. / Bhat, Rajeev -- Nine. The Perfect Cookie Dough / Kamozawa, Aki / Talbot, H. Alexander -- Ten. To Bloom or Not to Bloom? / Frazier, Amelia / Hartel, Richard -- Eleven. Bacon. The Slice of |
|
|
|
|
|
|
|
|
|
|
|
Life / Knight, Timothy -- Twelve. Scandinavian "Sushi". The Raw Story / Snitkjær, Pia / Mortensen, Louise M. -- Thirteen. Maximizing Food Flavor by Speeding Up the Maillard Reaction / Lersch, Martin -- Fourteen. Lighten Up! The Role of Gases in the Culinary Experience / Golding, Matt -- Fifteen. The Meringue Concept and Its Variations / Wierenga, Peter / Hofstede, Helen / Linden, Erik van der / Schutte, Sidney / Boer, Jonnie -- Sixteen. Why Does Cold Milk Foam Better? Into the Nature of Milk Foam / Maldonado-Valderrama,, Julia / Wilde, Peter J. / Gálvez-Ruiz, María J. -- Seventeen. Ice Cream Unlimited. The Possibilities of Ingredient Pairing / Scholten, Elke / Peters, Miriam -- Eighteen. Egg Yolk. A Library of Textures / Vega, César -- Nineteen. Ketchup as Tasty Soft Matter. The Case of Xanthan Gum / Vilgis, Thomas -- Twenty. Taste and Mouthfeel of Soups and Sauces / Mitchell, John R. -- Twenty-one. Playing with Sound: Crispy Crusts / Varela, Paula / Fiszman, Susana -- Twenty-two. Baked Alaska and Frozen Florida. On the Physics of Heat Transfer / Burbidge, Adam -- Twenty-three. On Superb Crackling Duck Skin. An Homage to Nicholas Kurti / Young, Christopher / Myhrvold, Nathan -- Twenty-four. Sweet Physics. Sugar, Sugar Blends, and Sugar Glasses / Russ, Natalie / Vilgis, Thomas -- Twenty-five. Coffee, Please, but No Bitters / Groenewold, Jan / Mariën, Eke -- Twenty-six. Turning Waste into Wealth. On Bones, Stocks, and Sauce Reductions / Ubbink, Job -- Twenty-seven. Restructuring Pig Trotters. Fine Chemistry Supporting the Creative Culinary Process / Ruiz, Jorge / Calvarro, Julia -- Twenty-eight. Innovate. Old World Pizza Crust with New World Ingredients -- Twenty-nine. Eating Is Believing / Mielby, Line Holler / Frøst, Michael Bom -- Thirty. Molecular Gastronomy Is a Scientific Activity / This, Hervé -- Thirty-one. The Pleasure of Eating: The Integration of Multiple Senses / Arboleya, Juan-Carlos / Lasa, Daniel / Oliva, Oswaldo / Vergara, Javier / Luis-Aduriz, Andoni -- Thirty-two. On the Fallacy of Cooking from Scratch / Vega, César / McClements, David J. -- Thirty-three. Science and Cooking. Looking Beyond the Trends to Apply a Personal, Practical Approach -- Contributors -- Index |
|
|
|
|
|
|
Sommario/riassunto |
|
Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. 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-from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads-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. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
2. |
Record Nr. |
UNINA9910790522803321 |
|
|
Autore |
Blank V. D. |
|
|
Titolo |
Phase transitions in solids under high pressure / / V.D. Blank and E.I. Estrin |
|
|
|
|
|
|
|
Pubbl/distr/stampa |
|
|
Boca Raton, FL : , : CRC Press, , [2014] |
|
©2014 |
|
|
|
|
|
|
|
|
|
ISBN |
|
0-429-07376-3 |
1-4665-9425-X |
|
|
|
|
|
|
|
|
Descrizione fisica |
|
1 online resource (451 p.) |
|
|
|
|
|
|
Disciplina |
|
|
|
|
|
|
Soggetti |
|
Phase transformations (Statistical physics) |
|
|
|
|
|
|
Lingua di pubblicazione |
|
|
|
|
|
|
Formato |
Materiale a stampa |
|
|
|
|
|
Livello bibliografico |
Monografia |
|
|
|
|
|
Note generali |
|
Description based upon print version of record. |
|
|
|
|
|
|
Nota di bibliografia |
|
Includes bibliographical references. |
|
|
|
|
|
|
Nota di contenuto |
|
Front Cover; Contents; Preface; Introduction: Phase equilibria and kinetics of phase transformations at high pressure; Chapter 1: Equipment and methods for the study of phase transformations in solidsat high pressures; Chapter 2: Phase transformations of carbon and boron nitride at high pressure and deformation under pressure; Chapter 3: Phase transitions in Si and Ge at high pressure and deformation under pressure; Chapter 4: Polymorphic α-w transformation in titanium, zirconium and zirconium-titanium alloys; Chapter 5: Phase transformations in iron and its alloys at high pressure |
Chapter 6: Phase transformations in gallium and ceriumChapter 7: On the possible polymorphic transformations in transition metals under pressure; Chapter 8: Pressure-induced polymorphic transformations in AIBVII compounds; Chapter 9: Phase transformations in AIIBVIand AIIIBV semiconductor compounds; Chapter 10: Effect of pressure on the kinetics of phase transformations in iron alloys; Chapter 11: Transformations during deformation at high pressure; Chapter 12: Effects due to phase transformations at high pressure |
Chapter 13: Kinetics and hysteresis in high-temperature polymorphic transformations under pressureChapter 14: Hysteresis and kinetics of low-temperature polymorphic transformations under pressure; Chapter 15: Kinetics of phase transformations under pressure and synthesis of high-pressure phases; Conclusion; Back Cover |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Sommario/riassunto |
|
The use of high-pressure techniques has become popular for studying the nature of substances and phenomena occurring in them, especially as a means of obtaining new materials (synthesis under high pressure) and processing known materials (hydroextrusion). A product of many years of research by the authors and their colleagues, Phase Transitions in Solids under High Pressure discusses the relationships of phase transformations in solids under high pressure, the mechanism of these transformations, crystal geometry, the effect of deformation, the conditions of formation, and preservation of the h |
|
|
|
|
|
|
|
|
3. |
Record Nr. |
UNINA9910778902703321 |
|
|
Autore |
Bassie Ashley |
|
|
Titolo |
Expressionismus [[electronic resource] /] / Ashley Bassie ; [übersetzer, Karin Akler, Martin Goch, Isabelle Weiss] |
|
|
|
|
|
|
|
Pubbl/distr/stampa |
|
|
[New York], : Parkstone International, [2012] |
|
|
|
|
|
|
|
ISBN |
|
1-283-95187-8 |
1-78042-343-8 |
|
|
|
|
|
|
|
|
Descrizione fisica |
|
1 online resource (200 p.) |
|
|
|
|
|
|
Collana |
|
Kollektion kunst der jahrhunderte |
|
|
|
|
|
|
Altri autori (Persone) |
|
AklerKarin |
GochMartin |
WeissIsabelle |
|
|
|
|
|
|
|
|
Disciplina |
|
|
|
|
|
|
Soggetti |
|
Expressionism (Art) |
Art, Modern - 20th century |
|
|
|
|
|
|
|
|
Lingua di pubblicazione |
|
|
|
|
|
|
Formato |
Materiale a stampa |
|
|
|
|
|
Livello bibliografico |
Monografia |
|
|
|
|
|
Note generali |
|
Description based upon print version of record. |
|
|
|
|
|
|
Nota di bibliografia |
|
Includes bibliographical references and index. |
|
|
|
|
|
|
Nota di contenuto |
|
OSKAR KOKOSCHKA (1886 Pöchlarn an der Donau - 1980 Montreux)FRANZ MARC (1880 München - 1916 Verdun); EMIL NOLDE (1867 Nolde-1956 Seebüll); EGON SCHIELE (1890 Tulln - 1918 Wien); Bibliographie; Index |
|
|
|
|
|
|
|
|
Sommario/riassunto |
|
Max Beckmann, Otto Dix, George Grosz, Emil Nolde, E.-L. Kirchner, Paul Klee, Franz Marc sowie die Österreicher Oskar Kokoschka und Egon Schiele gehörten der Generation der höchst individuellen Künstler an, die zu der impulsiven und oft auch kontroversen neuen Bewegung |
|
|
|
|
|
|
|
|
|
|
des Expressionismus in Deutschland und Österreich des frühen 20. Jahrhunderts beitrugen. Diese Publikation stellt ihre Arbeit vor und verbindet sie mit dem kulturellen Kontext und weiteren Bewegungen jener Zeit.Die Autorin, die Kunsthistorikerin Ashley Bassie, erklärt, wie die expressionistische Kunst den Weg zu einer neuen, inte |
|
|
|
|
|
| |