LEADER 07303nam 2200841 a 450 001 9910970841503321 005 20251130110307.0 010 $a9786613629531 010 $a9781280599699 010 $a1280599693 010 $a9780231526920 010 $a023152692X 024 7 $a10.7312/vega15344 035 $a(CKB)2550000000086839 035 $a(EBL)909375 035 $a(OCoLC)818856678 035 $a(SSID)ssj0000599415 035 $a(PQKBManifestationID)11384992 035 $a(PQKBTitleCode)TC0000599415 035 $a(PQKBWorkID)10596003 035 $a(PQKB)11108952 035 $a(StDuBDS)EDZ0000340775 035 $a(DE-B1597)459410 035 $a(OCoLC)774956272 035 $a(OCoLC)979586777 035 $a(DE-B1597)9780231526920 035 $a(Au-PeEL)EBL909375 035 $a(CaPaEBR)ebr10527997 035 $a(CaONFJC)MIL362953 035 $a(Au-PeEL)EBL31744186 035 $a(ODN)ODN0000718863 035 $a(MiAaPQ)EBC909375 035 $a(MiAaPQ)EBC31744186 035 $a(Perlego)4245300 035 $a(NyNyDIG)DIGCOLUP1596 035 $a(EXLCZ)992550000000086839 100 $a20110815d2012 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 04$aThe kitchen as laboratory $ereflections on the science of food and cooking /$fedited by Ce?sar Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten 205 $a1st ed. 210 $aNew York $cColumbia University Press$d2012 215 $a1 online resource (337 p.) 225 1 $aArts and traditions of the table : perspectives on culinary history 300 $aDescription based upon print version of record. 311 08$a0-231-15344-9 311 08$a0-231-15345-7 320 $aIncludes bibliographical references and index. 327 $tFrontmatter -- $tContents -- $tForeword / $rSteingarten, Jeffrey -- $tAcknowledgments -- $tIntroduction. The Case for Science Inspired by the Kitchen / $rVega, César / Ubbink, Job / Linden, Erik van der -- $tOne. The Science of a Grilled Cheese Sandwich / $rKimmel, Jennifer -- $tTwo. Sound Appeal / $rPovey, Malcolm -- $tThree. Mediterranean Sponge Cake / $rLorenzo, Cristina de / Laguarda, Sergio -- $tFour. Spherification. Faux Caviar and Skinless Ravioli / $rVega, César / Castells, Pere -- $tFive. Konjac Dondurma. Designing a Sustainable and Stretchable "Fox Testicle" Ice Cream / $rJohnson, Arielle / Kirshenbaum, Kent / McBride, Anne E. -- $tSix. Stretchy Textures in the Kitchen. Insights from Salep Dondurma / $rFoster, Tim J. -- $tSeven. Moussaka as an Introduction to Food Chemistry / $rRitzoulis, Christos -- $tEight. The Sticky Science of Malaysian Dodol / $rKarim, Alias A. / Bhat, Rajeev -- $tNine. The Perfect Cookie Dough / $rKamozawa, Aki / Talbot, H. Alexander -- $tTen. To Bloom or Not to Bloom? / $rFrazier, Amelia / Hartel, Richard -- $tEleven. Bacon. The Slice of Life / $rKnight, Timothy -- $tTwelve. Scandinavian "Sushi". The Raw Story / $rSnitkjćr, Pia / Mortensen, Louise M. -- $tThirteen. Maximizing Food Flavor by Speeding Up the Maillard Reaction / $rLersch, Martin -- $tFourteen. Lighten Up! The Role of Gases in the Culinary Experience / $rGolding, Matt -- $tFifteen. The Meringue Concept and Its Variations / $rWierenga, Peter / Hofstede, Helen / Linden, Erik van der / Schutte, Sidney / Boer, Jonnie -- $tSixteen. Why Does Cold Milk Foam Better? Into the Nature of Milk Foam / $rMaldonado-Valderrama,, Julia / Wilde, Peter J. / Gálvez-Ruiz, María J. -- $tSeventeen. Ice Cream Unlimited. The Possibilities of Ingredient Pairing / $rScholten, Elke / Peters, Miriam -- $tEighteen. Egg Yolk. A Library of Textures / $rVega, César -- $tNineteen. Ketchup as Tasty Soft Matter. The Case of Xanthan Gum / $rVilgis, Thomas -- $tTwenty. Taste and Mouthfeel of Soups and Sauces / $rMitchell, John R. -- $tTwenty-one. Playing with Sound: Crispy Crusts / $rVarela, Paula / Fiszman, Susana -- $tTwenty-two. Baked Alaska and Frozen Florida. On the Physics of Heat Transfer / $rBurbidge, Adam -- $tTwenty-three. On Superb Crackling Duck Skin. An Homage to Nicholas Kurti / $rYoung, Christopher / Myhrvold, Nathan -- $tTwenty-four. Sweet Physics. Sugar, Sugar Blends, and Sugar Glasses / $rRuss, Natalie / Vilgis, Thomas -- $tTwenty-five. Coffee, Please, but No Bitters / $rGroenewold, Jan / Mariën, Eke -- $tTwenty-six. Turning Waste into Wealth. On Bones, Stocks, and Sauce Reductions / $rUbbink, Job -- $tTwenty-seven. Restructuring Pig Trotters. Fine Chemistry Supporting the Creative Culinary Process / $rRuiz, Jorge / Calvarro, Julia -- $tTwenty-eight. Innovate. Old World Pizza Crust with New World Ingredients -- $tTwenty-nine. Eating Is Believing / $rMielby, Line Holler / Frřst, Michael Bom -- $tThirty. Molecular Gastronomy Is a Scientific Activity / $rThis, Hervé -- $tThirty-one. The Pleasure of Eating: The Integration of Multiple Senses / $rArboleya, Juan-Carlos / Lasa, Daniel / Oliva, Oswaldo / Vergara, Javier / Luis-Aduriz, Andoni -- $tThirty-two. On the Fallacy of Cooking from Scratch / $rVega, César / McClements, David J. -- $tThirty-three. Science and Cooking. Looking Beyond the Trends to Apply a Personal, Practical Approach -- $tContributors -- $tIndex 330 $aEating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice.From the seemingly mundane to the food fantastic-from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads-the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food. 410 0$aArts and traditions of the table. 606 $aFood$xAnalysis 606 $aFood$xComposition 606 $aCooking 615 0$aFood$xAnalysis. 615 0$aFood$xComposition. 615 0$aCooking. 676 $a664/.07 686 $aVB 2000$2rvk 700 $aVega$b Ce?sar$01803395 701 $aVega$b Ce?sar$01803395 701 $aUbbink$b Job$01803396 701 $aLinden$b Erik van der$01803397 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910970841503321 996 $aThe kitchen as laboratory$94350271 997 $aUNINA