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An international sensation, Molecular Gastronomy debunks a variety of time-honored rules and dictums about cooking, but also presents new knowledge from which readers can improve the preparation of a variety of dishes. Hervé This, a physical chemist, discusses the physiology of flavor and explores the brain's perception of tastes, the effect of chewing on food, and the reaction of the tongue to various stimuli. Bringing the instruments and techniques of the laboratory into the kitchen, Hervé's entertaining revelations are for cooks, gourmets, and scientists alike.

This, Hervé

Molecular Gastronomy

Exploring the Science of Flavor

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

COLUMBIA UNIVERSITY PRESS

13,95 € / $15.99 / £11.99*

eBook (PDF)
Publication Date:
January 2006
Copyright year:
2006
ISBN
978-0-231-50807-0
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