07067nam 2200745 a 450 991045729000332120200520144314.01-280-59969-397866136295310-231-52692-X10.7312/vega15344(CKB)2550000000086839(EBL)909375(OCoLC)818856678(SSID)ssj0000599415(PQKBManifestationID)11384992(PQKBTitleCode)TC0000599415(PQKBWorkID)10596003(PQKB)11108952(StDuBDS)EDZ0000340775(MiAaPQ)EBC909375(DE-B1597)459410(OCoLC)774956272(OCoLC)979586777(DE-B1597)9780231526920(Au-PeEL)EBL909375(CaPaEBR)ebr10527997(CaONFJC)MIL362953(EXLCZ)99255000000008683920110815d2012 uy 0engur|n|---|||||txtccrThe 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 SteingartenNew York Columbia University Press20121 online resource (337 p.)Arts and traditions of the table : perspectives on culinary historyDescription based upon print version of record.0-231-15345-7 0-231-15344-9 Includes bibliographical references and index.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 -- IndexEating 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.Arts and traditions of the table.FoodAnalysisFoodCompositionCookingElectronic books.FoodAnalysis.FoodComposition.Cooking.664/.07VB 2000rvkVega César1055676Ubbink Job1055677Linden Erik van der1055678MiAaPQMiAaPQMiAaPQBOOK9910457290003321The kitchen as laboratory2489262UNINA03638oam 2200565I 450 991079052280332120230803220301.00-429-07376-31-4665-9425-X10.1201/b15943 (CKB)2550000001129370(EBL)1402695(OCoLC)862103645(SSID)ssj0001165676(PQKBManifestationID)11671199(PQKBTitleCode)TC0001165676(PQKBWorkID)11205698(PQKB)10990174(OCoLC)862039704(MiAaPQ)EBC1402695(EXLCZ)99255000000112937020180331h20142014 uy 0engur|n|---|||||txtccrPhase transitions in solids under high pressure /V.D. Blank and E.I. EstrinBoca Raton, FL :CRC Press,[2014]©20141 online resource (451 p.)Description based upon print version of record.1-4665-9424-1 1-299-98731-1 Includes bibliographical references.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 pressureChapter 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 pressureChapter 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 CoverThe 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 hPhase transformations (Statistical physics)Phase transformations (Statistical physics)530.4/14Blank V. D.1514261Estrin E. I.FlBoTFGFlBoTFGBOOK9910790522803321Phase transitions in solids under high pressure3749236UNINA02629nam 2200613 a 450 991077890270332120230802004701.01-283-95187-81-78042-343-8(CKB)2550000000089190(EBL)886907(OCoLC)781540467(SSID)ssj0000749578(PQKBManifestationID)11480122(PQKBTitleCode)TC0000749578(PQKBWorkID)10725610(PQKB)10605618(MiAaPQ)EBC886907(Au-PeEL)EBL886907(CaPaEBR)ebr10532482(CaONFJC)MIL426437(EXLCZ)99255000000008919020120315d2012 uy 0gerur|n|---|||||txtccrExpressionismus[electronic resource] /Ashley Bassie ; [übersetzer, Karin Akler, Martin Goch, Isabelle Weiss][New York] Parkstone International[2012]1 online resource (200 p.)Kollektion kunst der jahrhunderteDescription based upon print version of record.1-84484-535-4 Includes bibliographical references and index.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; IndexMax 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, inteArt of century collection.Expressionism (Art)Art, Modern20th centuryExpressionism (Art)Art, Modern769 084Bassie Ashley595585Akler Karin1557550Goch Martin1557551Weiss Isabelle1514617MiAaPQMiAaPQMiAaPQBOOK9910778902703321Expressionismus3821198UNINA03950oam 2200985 c 450 991031523360332120260302090207.09783839413746383941374510.14361/transcript.9783839413746(CKB)3460000000132727(EBL)1914645(SSID)ssj0001345239(PQKBManifestationID)11949937(PQKBTitleCode)TC0001345239(PQKBWorkID)11328753(PQKB)11584594(MiAaPQ)EBC1914645(DE-B1597)395995(OCoLC)885020733(OCoLC)892891746(DE-B1597)9783839413746(MiAaPQ)EBC6695182(Au-PeEL)EBL6695182(OCoLC)1042087543(ScCtBLL)2ce10bd0-8ba5-41bc-82e6-c117bbea00a2(transcript Verlag)9783839413746(oapen)https://directory.doabooks.org/handle/20.500.12854/32792(Perlego)1796859(oapen)doab32792(EXLCZ)99346000000013272720260302h20142010 uy 0engur|n|---|||||txtccrCreative Networks and the CityTowards a Cultural Political Economy of Aesthetic ProductionBas van Heur1st ed.Bielefeldtranscript Verlag20142014, c20101 online resource (233 p.)Urbane Welten - Texte zur kulturwissenschaftlichen Stadtforschung3Description based upon print version of record.9783837613742 3837613747 Includes bibliographical references.1 CONTENTS 5 ACKNOWLEDGMENTS 9 1. INTRODUCTION 11 2. CULTURAL POLITICAL ECONOMY AND EMPIRICAL RESEARCH 27 3. ACCUMULATION, REGULATION, NETWORKS 65 4. LOCATION 99 5. COMMUNICATION 123 6. LABOR 169 7. CONCLUDING COMMENTS 191 REFERENCES 201This book offers a fundamental contribution to the literature on the creative industries and the knowledge-based economy by focusing on three aspects: urban spaces as key sites of capitalist restructuring, creative industries' policies as state technologies aimed at economic exploitation, and the role of networks of aesthetic production in inflecting these tendencies. It simultaneously goes beyond these debates by integrating a concern with the cultural and aesthetic dimensions of the creative industries. As such, the book is relevant to researchers interested in the transdisciplinary project of a cultural political economy of creativity and urban change.Cityscapes, texts in cultural urban studies.van Heur, Creative NetworksTowards a Cultural Political Economy of Aesthetic ProductionUrbanCityPolicyEconomyCultureCreativityUrbanityUrban StudiesCultural IndustryCultural GeographyCultural StudiesSociologyUrbanCityPolicyEconomyCultureCreativityUrbanityUrban StudiesCultural IndustryCultural GeographyCultural StudiesSociology338.47306091732van Heur Bas<p>Bas van Heur, Maastricht University, Niederlande</p>aut329542Knowledge Unlatched - KU Select 2018: Backlist Collectionfndhttp://id.loc.gov/vocabulary/relators/fndMiAaPQMiAaPQMiAaPQBOOK9910315233603321Creative networks and the city2835411UNINA