Anu Inkeri Hopia, Erik Cyrus Fooladi

A Pinch of Culinary Science (eBook, PDF)

Boiling an Egg Inside Out and Other Kitchen Tales

• Format: PDF

Produktbeschreibung

Using popular cooking myths as a springboard, this book discusses these riddles, interweaving a scientific rationale for the phenomena with a culinary or craftsman explanation. This book covers not only science (physics, chemistry, biology) but also cultural aspects (tradition, history, emotion), of what food/cooking is all about.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 249
• Erscheinungstermin: 14. Juni 2019
• Englisch
• ISBN-13: 9780429878442
• Artikelnr.: 56960090

Autorenporträt

Anu Hopia, PhD, is Professor and research director of food development with special focus on molecular gastronomy. Currently she works as a professor of food development at University of Turku. She earned her PhD Thesis at University of Helsinki during 1990-1994. After that she joined University of California Davis for post doctoral year and continued as a senior scientist at Univ Helsinki until 2000 when she joined Raisio Plc. In addition, she have worked as associate professor at Univ helsinki since 1996. In Raisio she worked first in R&D for 5 years as R&D director of the Raisio Benecol business unit and then moved to international sales for another 3 years.



Erik Fooladi, PhD, is Associate professor at Volda University College, University of Oslo, where he Specializes in Chemistry, food, molecular gastronomy, education, science education. He earned his PhD at the University of Oslo. He developed The Kitchen Stories project, and interdisciplinary network of culinary claims, that enables learning science through food - learning food through science.

Inhaltsangabe

The real thing? Chemistry and psychology of an apple pie. Boiling an egg
inside out. Cooking mussels with acid or not. Sausage engineering. Mustard
- fiercely yours. The potatoes that refused to become tender. Gravlax and
salt - can salt climb upwards? The physics of cooking (I): Heat - on heat
when cooking. The physics of cooking (II): Heat in the skillet. The physics
of cooking (III): Tempering the meat. The physics of cooking (IV): Cooking
pits. Wine in cooking (I): White. Wine in cooking (II): Red. The role of
salt when cooking pasta. How do we taste food? What is "good tasting
food"?. Salt and flavours. Claim: "You should be very careful in handling
the cake hot out from the oven as it will collapse easily." The porridge
feud - who was right in 1860s Norway. Doing the dishes.