Cook, taste, learn : how the evolution of science transformed the art of cooking / Guy Crosby.

ISBN:

9780231550055

Title:

Author:

Crosby, Guy, author.

Personal Author:

Crosby, Guy, author.

Edition:

First edition.

Physical Description:

1 online resource.

Contents:

Intro; Table of Contents; Preface; Acknowledgments; 1. The Evolution of Cooking (2 Million-12,000 Years Ago); 2. The Dawn of Agriculture Revolutionizes Cooking (12,000 Years Ago-1499); 3. Early Science Inspires Creativity in Cooking (1500-1799); 4. The Art of Cooking Embraces the Science of Atoms (1800-1900); 5. Modern Science Transforms the Art of Cooking (1901-Present); 6. Cooking Science Catches Fire!; 7. The Good, the Bad, and the Future of Cooking Science; Bibliography; Index.

Subject Term:

Cooking -- Technique -- History.

Gastronomy -- History.

Chemistry, Technical -- History.

Format:

Electronic Resources

Electronic Access:

Click here to view

Publication Date:

2019

Publication Information:

New York :

Columbia University Press,

[2019]

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.013 CRO	1:E-BOOK	1	1:ONLINE	Searching... Unknown

Bound With These Titles

On Order

Summary

Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste.

Author Notes

Crosby Guy :

Guy Crosby is an adjunct associate professor at Harvard University, and formerly an associate professor in the Department of Chemistry and Food Science at Framingham State University. Prior to his work as a professor he spent thirty years in the food industry at FMC Corporation and Opta Food Ingredients, Inc. He is the co-author of The Science of Good Cooking (2012) and Cook's Science (2016).Guy Crosby, PhD, CFS, is adjunct associate professor of nutrition at the Harvard T. H. Chan School of Public Health. He is the science editor for Christopher Kimball's Milk Street and was the science editor for America's Test Kitchen . He is coauthor of New York Times best-seller The Science of Good Cooking (2012) and Cook's Science (2016).

Reviews (1)

Choice Review

This book provides a historical summing-up of all the ways in which scientific advancements have impacted cooking, beginning with anthropological speculation about how and why cooking began. Crosby (Harvard Univ.) is an expert in chemistry and one of the first certified food scientists to have been approved by the Chicago-based Institute of Food Technologists. These credentials, coupled with his experience in both the food industry and academia, make for a well-developed volume with a strong foundation in science. The text is divided into seven chapters, each of which addresses a different era in the history of cooking, considered as a science. Sidebars within each chapter break down more complex topics into easy-to-understand terms. Several short recipes are included to illustrate different aspects of the science featured within a chapter. Tables, charts, and photographs are used appropriately to highlight the text. Throughout the book, readers will detect an underlying motive to encourage them toward adopting a more healthy daily diet. Specifically, the science described in the work is mainly focused on the impact a process or way of treating food has had on overall human nutrition. The volume is suitable for acquisition by any library with a food studies collection. Summing Up: Recommended. Lower-division undergraduates. General readers. --Marguerite Helen Albro, Clemson University