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Anxious Eaters - Why We Fall for Fad Diets by Janet Chrzan; Kima Cargill
Category: Health and Wellbeing | Series: Arts and Traditions of the Table: Perspectives on Culinary History Ser.
Anxious Eaters shows that fad diets are popular because they fulfill crucial social and psychological needs--which is also why they tend to fail. Janet Chrzan and Kima Cargill bring together anthropology, psychology, and nutrition to explore what these programs promise yet rarely fulfill for dieters. ...Show more
Cook, Taste, Learn - How the Evolution of Science Transformed the Art of Cooking by Guy Crosby
Category: Cook Books | Series: Arts and Traditions of the Table: Perspectives on Culinary History Ser.
Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science's understanding of what happens at a molecu ...Show more
Kitchen Mysteries by Herve This
Category: Food Cooking Wine | Series: Arts & Traditions of the Table: Perspectives on Culinary History
An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has ...Show more
Meals Matter - a Radical Economics Through Gastronomy by Michael Symons
Category: Food and Drink | Series: Arts and Traditions of the Table: Perspectives on Culinary History Ser.
Until the early nineteenth century, political philosophy and economics were dining companions. Both took up fundamental questions of how we should feed one another. But with the rise of corporate capitalism, modern economics lost sight of its primary task and turned away from the complexities of real pe ...Show more
Molecular Gastronomy: Exploring the Science of Flavor by Herve This
Category: Food and Drink | Series: Arts & Traditions of the Table: Perspectives on Culinary History
Herve 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 pio ...Show more
Mouthfeel - How Texture Makes Taste by Ole Mouritsen; Klavs Styrbæk; Mariela Johansen (Translator)
Category: Cook Books | Series: Arts and Traditions of the Table: Perspectives on Culinary History Ser.
Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical ...Show more
Note-By-Note Cooking: The Future of Food by Herve This
Category: Food and Drink | Series: Arts & Traditions of the Table: Perspectives on Culinary History
Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citr ...Show more
Slow Food by Carlo Petrini
Category: Food and Drink | Series: Arts & Traditions of the Table: Perspectives on Culinary History
Take a breath...Read slowly. How often in the course and crush of our daily lives do we afford ourselves moments to truly relish-to truly be present in-the act of preparing and eating food? For most of us, our enjoyment of food has fallen victim to the frenetic pace of our lives and to our increasing ...Show more
The Science of the Oven by Herve This
Category: Psychology | Series: Arts & Traditions of the Table: Perspectives on Culinary History
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?Th ...Show more
The Terroir of Whiskey - A Distiller's Journey into the Flavor of Place by Rob Arnold
Category: Beer, Wine & Spirits | Series: Arts and Traditions of the Table: Perspectives on Culinary History Ser.
Look at the back label of a bottle of wine and you may well see a reference to its terroir, the total local environment of the vineyard that grew the grapes, from its soil to the climate. Winemakers universally accept that where a grape is grown influences its chemistry, which in turn changes the flavor ...Show more
The Winemaker's Hand: Conversations on Talent, Technique, and Terroir by Natalie Berkowitz
Category: Food Cooking Wine | Series: Arts & Traditions of the Table: Perspectives on Culinary History
In these fascinating interviews, winemakers from the United States and abroad clarify the complex process of converting grapes into wine, with more than forty vintners candidly discussing how a combination of talent, passion, and experience shape the outcome of their individual wines. Each winemaker det ...Show more
Umami: Unlocking the Secrets of the Fifth Taste by Ole G. Mouritsen
Category: Food and Drink | Series: Arts & Traditions of the Table: Perspectives on Culinary History
In the West, we have identified only four basic tastes--sour, sweet, salty, and bitter--that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression t ...Show more
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