Search Results for Cuisine - Narrowed by: Food -- Sensory evaluation.

The science of the oven / Herve This.

2024-05-17T11:32:43Z

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

Molecular gastronomy [electronic resource] : exploring the science of flavor

2024-05-17T11:32:43Z

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
Click here to view book

The perfect meal [electronic resource] : the multisensory science of food and dining / Charles Spence & Betina Piqueras-Fiszman ; foreword by Heston Blumenthal.

2024-05-17T11:32:43Z

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
Click here to view book