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Building a meal : from molecular gastronomy to culinary constructivism / / Hervé This ; translated by Malcolm DeBevoise
| Building a meal : from molecular gastronomy to culinary constructivism / / Hervé This ; translated by Malcolm DeBevoise |
| Autore | This Hervé |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | New York, : Columbia University Press, 2009 |
| Descrizione fisica | 1 online resource (153 p.) |
| Disciplina | 641.5 |
| Altri autori (Persone) | DeBevoiseM. B |
| Collana | Arts and traditions of the table |
| Soggetto topico |
Cookbooks
Molecular gastronomy Food habits - France Cooking, French Cooking |
| ISBN |
9786612796425
9781282796423 1282796429 9780231513531 0231513534 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Hard-boiled egg with mayonnaise -- Simple consommé -- Leg of lamb with green beans -- Steak and french fries -- Lemon meringue pie -- A new kind of chocolate mousse. |
| Record Nr. | UNINA-9911109724303321 |
This Hervé
|
||
| New York, : Columbia University Press, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Building a meal : from molecular gastronomy to culinary constructivism / / Hervé This ; translated by Malcolm DeBevoise
| Building a meal : from molecular gastronomy to culinary constructivism / / Hervé This ; translated by Malcolm DeBevoise |
| Autore | This Hervé |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | New York, : Columbia University Press, 2009 |
| Descrizione fisica | 1 online resource (153 p.) |
| Disciplina | 641.5 |
| Altri autori (Persone) | DeBevoiseM. B |
| Collana | Arts and traditions of the table |
| Soggetto topico |
Cookbooks
Molecular gastronomy Food habits - France Cooking, French Cooking |
| ISBN |
9786612796425
9781282796423 1282796429 9780231513531 0231513534 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Hard-boiled egg with mayonnaise -- Simple consommé -- Leg of lamb with green beans -- Steak and french fries -- Lemon meringue pie -- A new kind of chocolate mousse. |
| Record Nr. | UNINA-9911151829203321 |
|
This Hervé
|
||
| New York, : Columbia University Press, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The mark of the sacred / / Jean-Pierre Dupuy ; translated by M.B. DeBevoise
| The mark of the sacred / / Jean-Pierre Dupuy ; translated by M.B. DeBevoise |
| Autore | Dupuy Jean Pierre <1941-> |
| Pubbl/distr/stampa | Stanford, California : , : Stanford University Press, , [2013] |
| Descrizione fisica | 1 online resource (239 pages) : illustrations |
| Disciplina | 201/.7 |
| Altri autori (Persone) | DeBevoiseM. B |
| Collana |
Cultural Memory in the Present
Cultural memory in the present |
| Soggetto topico |
Religion and sociology
Catastrophical, The Faith and reason Holy, The |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-8047-8845-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Prologue : the form of the sacred -- Imagining the end : a personal journey -- Science : a theology in spite of itself -- Religion : natural vs. supernatural -- Rationality and ritual : the Babylon lottery -- Justice and resentment : corruption of the best -- The nuclear menace : a new sacrament for humanity -- Epilogue : variations on vertigo. |
| Record Nr. | UNINA-9910463029303321 |
|
Dupuy Jean Pierre <1941->
|
||
| Stanford, California : , : Stanford University Press, , [2013] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The mark of the sacred / / Jean-Pierre Dupuy ; translated by M.B. DeBevoise
| The mark of the sacred / / Jean-Pierre Dupuy ; translated by M.B. DeBevoise |
| Autore | Dupuy Jean Pierre <1941-> |
| Pubbl/distr/stampa | Stanford, California : , : Stanford University Press, , [2013] |
| Descrizione fisica | 1 online resource (239 pages) : illustrations |
| Disciplina | 201/.7 |
| Altri autori (Persone) | DeBevoiseM. B |
| Collana |
Cultural Memory in the Present
Cultural memory in the present |
| Soggetto topico |
Religion and sociology
Catastrophical, The Faith and reason Holy, The |
| ISBN | 0-8047-8845-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Prologue : the form of the sacred -- Imagining the end : a personal journey -- Science : a theology in spite of itself -- Religion : natural vs. supernatural -- Rationality and ritual : the Babylon lottery -- Justice and resentment : corruption of the best -- The nuclear menace : a new sacrament for humanity -- Epilogue : variations on vertigo. |
| Record Nr. | UNINA-9910787662703321 |
|
Dupuy Jean Pierre <1941->
|
||
| Stanford, California : , : Stanford University Press, , [2013] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The mark of the sacred / / Jean-Pierre Dupuy ; translated by M.B. DeBevoise
| The mark of the sacred / / Jean-Pierre Dupuy ; translated by M.B. DeBevoise |
| Autore | Dupuy Jean Pierre <1941-> |
| Pubbl/distr/stampa | Stanford, California : , : Stanford University Press, , [2013] |
| Descrizione fisica | 1 online resource (239 pages) : illustrations |
| Disciplina | 201/.7 |
| Altri autori (Persone) | DeBevoiseM. B |
| Collana |
Cultural Memory in the Present
Cultural memory in the present |
| Soggetto topico |
Religion and sociology
Catastrophical, The Faith and reason Holy, The |
| ISBN | 0-8047-8845-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Prologue : the form of the sacred -- Imagining the end : a personal journey -- Science : a theology in spite of itself -- Religion : natural vs. supernatural -- Rationality and ritual : the Babylon lottery -- Justice and resentment : corruption of the best -- The nuclear menace : a new sacrament for humanity -- Epilogue : variations on vertigo. |
| Record Nr. | UNINA-9910815965903321 |
|
Dupuy Jean Pierre <1941->
|
||
| Stanford, California : , : Stanford University Press, , [2013] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Molecular Gastronomy : Exploring the Science of Flavor
| Molecular Gastronomy : Exploring the Science of Flavor |
| Autore | This Hervé |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | New York, : Columbia University Press, 2006 |
| Descrizione fisica | 1 online resource (392 p.) |
| Disciplina |
641.5
664.072 |
| Altri autori (Persone) | DeBevoiseM. B |
| Collana | Arts and Traditions of the Table: Perspectives on Culinary History |
| Soggetto topico |
Flavor
Food -- Sensory evaluation Molecular gastronomy |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; Series Editor's Preface; Introduction to theEnglish-Language Edition; Part One: Secrets of the Kitchen; 1. Making Stock; 2. Clarifying Stock; 3. Hard-Boiled Eggs; 4. Quiches, Quenelles, and Puff Pastries; 5. Échaudés and Gnocchi; 6. The Well-Leavened Soufflé; 7. Quenelles and Their Cousins; 8. Fondue; 9. Roasting Beef; 10. Seasoning Steak; 11. Wine and Marinades; 12. Color and Freshness; 13. Softening Lentils; 14. Souffléed Potatoes; 15. Preserves and Preserving Pans; 16. Saving a Crème Anglaise; 17. Grains of Salt; 18. Of Champagne and Teaspoons; 19. Coffee, Tea, and Milk
Part Two: The Physiology of Flavor20. Food as Medicine; 21. Taste and Digestion; 22. Taste in the Brain; 23. Papillary Cells; 24. How Salt Affects Taste; 25. Detecting Tastes; 26. Bitter Tastes; 27. Hot Up Front; 28. The Taste of Cold; 29. Mastication; 30. Tenderness and Juiciness; 31. Measuring Aromas; 32. At Table in the Nursery; 33. Food Allergies; 34. Public Health Alerts; Part Three: Investigations & Models; 35. The Secret of Bread; 36. Yeast and Bread; 37. Curious Yellow; 38. Gustatory Paradoxes; 39. The Taste of Food; 40. Lumps and Strings; 41. Foams; 42. Hard Sausage; 43. Spanish Hams 44. Foie Gras45. Antioxidant Agents; 46. Trout; 47. Cooking Times; 48. The Flavor of Roasted Meats; 49. Tenderizing Meats; 50. Al Dente; 51. Forgotten Vegetables; 52. Preserving Mushrooms; 53. Truffles; 54. More Flavor; 55. French Fries; 56. Mashed Potatoes; 57. Algal Fibers; 58. Cheeses; 59. From Grass to Cheese; 60. The Tastes of Cheese; 61. Yogurt; 62. Milk Solids; 63. Sabayons; 64. Fruits in Syrup; 65. Fibers and Jams; 66. The Whitening of Chocolate; 67. Caramel; 68. Bread and Crackers; 69. The Terroirs of Alsace; 70. Length in the Mouth; 71. Tannins; 72. Yellow Wine 73. Wine Without Dregs74. Sulfur and Wine; 75. Wine Glasses; 76. Wine and Temperature; 77. Champagne and Its Foam; 78. Champagne in a Flute; 79. Demi Versus Magnum; 80. The Terroirs of Whiskey; 81. Cartagenes; 82. Tea; Part Four: A Cuisine for Tomorrow; 83. Cooking in a Vacuum; 84. Aromas or Reactions?; 85. Butter: A False Solid; 86. Liver Mousse; 87. In Praise of Fats; 88. Mayonnaises; 89. Aioli Generalized; 90. Orders of Magnitude; 91. Hundred-Year-Old Eggs; 92. Smoking Salmon; 93. Methods and Principles; 94. Pure Beef; 95. Fortified Cheeses; 96. Chantilly Chocolate 97. Everything Chocolate98. Playing with Texture; 99. Christmas Recipes; 100. The Hidden Taste of Wine; 101. Teleolfaction; Glossary; Further Reading; Index |
| Record Nr. | UNINA-9911105612103321 |
|
This Hervé
|
||
| New York, : Columbia University Press, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Molecular Gastronomy : Exploring the Science of Flavor
| Molecular Gastronomy : Exploring the Science of Flavor |
| Autore | This Hervé |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | New York, : Columbia University Press, 2006 |
| Descrizione fisica | 1 online resource (392 p.) |
| Disciplina |
641.5
664.072 |
| Altri autori (Persone) | DeBevoiseM. B |
| Collana | Arts and Traditions of the Table: Perspectives on Culinary History |
| Soggetto topico |
Flavor
Food -- Sensory evaluation Molecular gastronomy |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; Series Editor's Preface; Introduction to theEnglish-Language Edition; Part One: Secrets of the Kitchen; 1. Making Stock; 2. Clarifying Stock; 3. Hard-Boiled Eggs; 4. Quiches, Quenelles, and Puff Pastries; 5. Échaudés and Gnocchi; 6. The Well-Leavened Soufflé; 7. Quenelles and Their Cousins; 8. Fondue; 9. Roasting Beef; 10. Seasoning Steak; 11. Wine and Marinades; 12. Color and Freshness; 13. Softening Lentils; 14. Souffléed Potatoes; 15. Preserves and Preserving Pans; 16. Saving a Crème Anglaise; 17. Grains of Salt; 18. Of Champagne and Teaspoons; 19. Coffee, Tea, and Milk
Part Two: The Physiology of Flavor20. Food as Medicine; 21. Taste and Digestion; 22. Taste in the Brain; 23. Papillary Cells; 24. How Salt Affects Taste; 25. Detecting Tastes; 26. Bitter Tastes; 27. Hot Up Front; 28. The Taste of Cold; 29. Mastication; 30. Tenderness and Juiciness; 31. Measuring Aromas; 32. At Table in the Nursery; 33. Food Allergies; 34. Public Health Alerts; Part Three: Investigations & Models; 35. The Secret of Bread; 36. Yeast and Bread; 37. Curious Yellow; 38. Gustatory Paradoxes; 39. The Taste of Food; 40. Lumps and Strings; 41. Foams; 42. Hard Sausage; 43. Spanish Hams 44. Foie Gras45. Antioxidant Agents; 46. Trout; 47. Cooking Times; 48. The Flavor of Roasted Meats; 49. Tenderizing Meats; 50. Al Dente; 51. Forgotten Vegetables; 52. Preserving Mushrooms; 53. Truffles; 54. More Flavor; 55. French Fries; 56. Mashed Potatoes; 57. Algal Fibers; 58. Cheeses; 59. From Grass to Cheese; 60. The Tastes of Cheese; 61. Yogurt; 62. Milk Solids; 63. Sabayons; 64. Fruits in Syrup; 65. Fibers and Jams; 66. The Whitening of Chocolate; 67. Caramel; 68. Bread and Crackers; 69. The Terroirs of Alsace; 70. Length in the Mouth; 71. Tannins; 72. Yellow Wine 73. Wine Without Dregs74. Sulfur and Wine; 75. Wine Glasses; 76. Wine and Temperature; 77. Champagne and Its Foam; 78. Champagne in a Flute; 79. Demi Versus Magnum; 80. The Terroirs of Whiskey; 81. Cartagenes; 82. Tea; Part Four: A Cuisine for Tomorrow; 83. Cooking in a Vacuum; 84. Aromas or Reactions?; 85. Butter: A False Solid; 86. Liver Mousse; 87. In Praise of Fats; 88. Mayonnaises; 89. Aioli Generalized; 90. Orders of Magnitude; 91. Hundred-Year-Old Eggs; 92. Smoking Salmon; 93. Methods and Principles; 94. Pure Beef; 95. Fortified Cheeses; 96. Chantilly Chocolate 97. Everything Chocolate98. Playing with Texture; 99. Christmas Recipes; 100. The Hidden Taste of Wine; 101. Teleolfaction; Glossary; Further Reading; Index |
| Record Nr. | UNINA-9911143253503321 |
|
This Hervé
|
||
| New York, : Columbia University Press, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The one by whom scandal comes / / René Girard; Translated by M. B. DeBevoise
| The one by whom scandal comes / / René Girard; Translated by M. B. DeBevoise |
| Autore | Girard René |
| Pubbl/distr/stampa | East Lansing, Michigan : , : Michigan State University Press, , 2014 |
| Descrizione fisica | 1 online resource (xii, 139 pages) |
| Disciplina | 261.7 |
| Altri autori (Persone) | DeBevoiseM. B |
| Collana | Studies in violence, mimesis, and culture series |
| Soggetto topico | Violence - Religious aspects |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-62895-016-1
1-60917-399-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Part 1. Against relativism; Ch. 1. Violence and reciprocity -- Ch. 2. Noble savages and others -- Ch. 3. Mimetic theory and theology -- Part 2. The other side of myth; Ch. 4. I see satan fall like lightning -- Ch. 5. Scandal and conversion -- Ch. 6. I do not pray for the world -- Ch. 7. The catholic church and the modern world -- Ch. 8. Hominization and natural selection -- Ch. 9. A stumbling block to jews, foolishness to gentiles -- Ch. 10. Lévi-Strauss on collective murder -- Ch. 11. Positivists and deconstructionists -- Ch. 12. How should mimetic theory be applied? |
| Record Nr. | UNINA-9910465156303321 |
|
Girard René
|
||
| East Lansing, Michigan : , : Michigan State University Press, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The one by whom scandal comes / / René Girard; Translated by M. B. DeBevoise
| The one by whom scandal comes / / René Girard; Translated by M. B. DeBevoise |
| Autore | Girard René |
| Pubbl/distr/stampa | East Lansing, Michigan : , : Michigan State University Press, , 2014 |
| Descrizione fisica | 1 online resource (xii, 139 pages) |
| Disciplina | 261.7 |
| Altri autori (Persone) | DeBevoiseM. B |
| Collana | Studies in violence, mimesis, and culture series |
| Soggetto topico | Violence - Religious aspects |
| ISBN |
1-62895-016-1
1-60917-399-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Part 1. Against relativism; Ch. 1. Violence and reciprocity -- Ch. 2. Noble savages and others -- Ch. 3. Mimetic theory and theology -- Part 2. The other side of myth; Ch. 4. I see satan fall like lightning -- Ch. 5. Scandal and conversion -- Ch. 6. I do not pray for the world -- Ch. 7. The catholic church and the modern world -- Ch. 8. Hominization and natural selection -- Ch. 9. A stumbling block to jews, foolishness to gentiles -- Ch. 10. Lévi-Strauss on collective murder -- Ch. 11. Positivists and deconstructionists -- Ch. 12. How should mimetic theory be applied? |
| Record Nr. | UNINA-9910789036303321 |
|
Girard René
|
||
| East Lansing, Michigan : , : Michigan State University Press, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The one by whom scandal comes / / René Girard; Translated by M. B. DeBevoise
| The one by whom scandal comes / / René Girard; Translated by M. B. DeBevoise |
| Autore | Girard René |
| Pubbl/distr/stampa | East Lansing, Michigan : , : Michigan State University Press, , 2014 |
| Descrizione fisica | 1 online resource (xii, 139 pages) |
| Disciplina | 261.7 |
| Altri autori (Persone) | DeBevoiseM. B |
| Collana | Studies in violence, mimesis, and culture series |
| Soggetto topico | Violence - Religious aspects |
| ISBN |
1-62895-016-1
1-60917-399-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Part 1. Against relativism; Ch. 1. Violence and reciprocity -- Ch. 2. Noble savages and others -- Ch. 3. Mimetic theory and theology -- Part 2. The other side of myth; Ch. 4. I see satan fall like lightning -- Ch. 5. Scandal and conversion -- Ch. 6. I do not pray for the world -- Ch. 7. The catholic church and the modern world -- Ch. 8. Hominization and natural selection -- Ch. 9. A stumbling block to jews, foolishness to gentiles -- Ch. 10. Lévi-Strauss on collective murder -- Ch. 11. Positivists and deconstructionists -- Ch. 12. How should mimetic theory be applied? |
| Record Nr. | UNINA-9910824989703321 |
|
Girard René
|
||
| East Lansing, Michigan : , : Michigan State University Press, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||