by
McGee, Harold, author.
Call Number
641.013 MCG
Publication Date
2020
Summary
What is smell? How does it work? And why is it so important? Harold McGee, award-wining author and leading expert on the science of food and cooking, has spent a decade exploring our most overlooked sense. Nose Dive is the amazing result: it takes us on an adventure across four billion years and the whole globe, from the sulphurous early Earth to the fruit-filled Tian Shan mountain range north of the Himalayas, and back to the keyboard of your laptop, where trace notes of phenol and formaldehyde are escaping between the keys. A work of astounding scholarship and originality, Nose Dive distils the science behind smells and translates it into an accessible and entertaining sensory and olfactory guide. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (ambergris and truffles), the delightful (roses and vanilla) and the challenging (swamplands and durians). We'll smell each other. We'll smell ourselves. Here is a story of the world, of all of the smells under our noses. Dive in!
Format:
Books
Relevance:
2.5000
by
Spence, Charles, author.
Call Number
641.013 SPE
Publication Date
2017
Format:
Books
Relevance:
2.5000
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by
Bottinelli, Silvia, 1965-, editor.
Call Number
641.013 TAS
Publication Date
2017
Format:
Electronic Resources
Relevance:
2.5000
by
This, Hervé
Call Number
641.5 THI
Publication Date
2012
Summary
Hervé This (pronounced ""Teess"") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks
Format:
Books
Relevance:
1.7678
by
This, Hervé.
Call Number
641.013 THI
Publication Date
2009
Summary
"Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations?" "The answer: chemistry and physics. With clarity and wit, Herve This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Herve This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks; demystifies the meaning of taste and the making of flavor; describes the properties of liquids, salts, sugars, oils, and fats; and defines the principles of culinary practice, which endow food with sensual as well as nutritional value."--BOOK JACKET.
Format:
Books
Relevance:
1.1180
by
Spence, Charles.
Call Number
641.013 SPE
Publication Date
2014
Summary
The authors of The Perfect Meal examine all of the elements that contribute to the diner's experience of a meal (primarily at a restaurant) and investigate how each of the diner's senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diner's overall experience. Examples are: the colour of the plate (visual)the shape of the glass (visual/tactile)the names used to describe the dishes (cognitive)the background music playing inside the restaura
Format:
Electronic Resources
Relevance:
0.9449
by
Chartier, Francois.
Call Number
664.072 CHA
Publication Date
2010
Format:
Books
Relevance:
0.7906
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