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Crosby, Guy

Cook, Taste, Learn

How the Evolution of Science Transformed the Art of Cooking

Series:Arts and Traditions of the Table: Perspectives on Culinary History

COLUMBIA UNIVERSITY PRESS

    22,95 € / $25.99 / £20.50*

    eBook (PDF)
    Publication Date:
    2020
    Copyright year:
    2020
    To be published:
    December 2019
    ISBN
    978-0-231-55005-5
    See all formats and pricing

    Overview

    Aims and Scope

    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.

    Details

    39 illustrations
    COLUMBIA UNIVERSITY PRESS
    Language:
    English
    Readership:
    General/trade;

    More ...

    CrosbyGuy:

    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

    Ali Bouzari, author of Ingredient: Unveiling the Essential Elements of Food:
    Cook, Taste, Learn elegantly intertwines history, chemistry, anthropology, and culinary science to create a captivating guided tour through the arc of human invention. The general scientific advancements feel just as vital to our enjoyment of good food as the evolution of cooking science. An accessible and inspiring contribution to the history of science!

    Richard Wrangham, author of Catching Fire: How Cooking Made Us Human:
    Cook, Taste, Learn entertains with a smorgasbord of curious facts, delightful explanations, and fun recipes. What is so special about olive oil? Why use one kind of potato for baking and another for boiling? How does one make scrambled eggs fluffy? Crosby’s history of cooking provides a riveting education for your inner chef.

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