Gastronomy and Food Science

Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference. Discusses the role of gastronomy and new technologies in shaping healthy diets Describes a toolkit to capture diversity and drivers of food choice of a target population and to identify entry points for nutrition interventions Presents the experiential value of the Mediterranean diet, elaio-gastronomy, and bioactive food ingredients in culinary science Explores gastronomic tourism and the senior foodies market

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  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Pages : 274 pages
  • ISBN : 0128204389
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKGastronomy and Food Science

Gastronomy and Food Science

Gastronomy and Food Science
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 25 September 2020
GET THIS BOOKGastronomy and Food Science

Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working

Food Science and the Culinary Arts

Food Science and the Culinary Arts
  • Author : Mark Gibson
  • Publisher : Academic Press
  • Release : 04 January 2018
GET THIS BOOKFood Science and the Culinary Arts

Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of energy and heat within the kitchen. The second part looks in detail at the makeup of specific foodstuffs from

The Essence of Gastronomy

The Essence of Gastronomy
  • Author : Peter Klosse
  • Publisher : CRC Press
  • Release : 17 December 2013
GET THIS BOOKThe Essence of Gastronomy

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that refers to product quality,

Molecular Gastronomy

Molecular Gastronomy
  • Author : Hervé This
  • Publisher : Columbia University Press
  • Release : 04 January 2006
GET THIS BOOKMolecular Gastronomy

“Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks.”—Gourmet Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—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, gourmets, and scientists alike. Molecular Gastronomy is filled with practical tips,

Gastronomy and Local Development

Gastronomy and Local Development
  • Author : Nicola Bellini,Cécile Clergeau,Olivier Etcheverria
  • Publisher : Routledge
  • Release : 09 October 2018
GET THIS BOOKGastronomy and Local Development

Gastronomy, particularly gourmet tourism, is widely acknowledged as having a powerful impact on local development. Public policies have developed in response to research, highlighting gastronomy as key in a successful tourism economy. However, research thus far has not fully explored the underlying mechanisms of gastronomic tourism, in particular the marketing and perception of quality, on economic development. This book considers how the quality of products, places, and experiences contributes to the desirability and competitiveness of gourmet touristic destinations. The contributors

Tourism and Gastronomy

Tourism and Gastronomy
  • Author : Anne-Mette Hjalager,Department of Leisure Studies Greg Richards,Greg Richards
  • Publisher : Routledge
  • Release : 27 August 2003
GET THIS BOOKTourism and Gastronomy

In recent years, a growing emphasis has been placed on tourism experiences and attractions related to food. In many cases eating out while on holiday includes the 'consumption' of a local heritage, comparable to what is experienced when visiting historical sites and museums. Despite this increasing attention, however, systematic research on the subject has been nearly absent. Tourism and Gastronomy addresses this by drawing together a group of international experts in order to develop a better understanding of the role,

The Routledge Handbook of Sustainable Food and Gastronomy

The Routledge Handbook of Sustainable Food and Gastronomy
  • Author : Philip Sloan,Willy Legrand,Clare Hindley
  • Publisher : Routledge
  • Release : 12 June 2015
GET THIS BOOKThe Routledge Handbook of Sustainable Food and Gastronomy

The issues surrounding the provision, preparation and development of food products is fundamental to every human being on the planet. Given the scarcity of agricultural land, environmental pollution, climate change and the exponential growth of the world’s population where starvation and obesity are both widespread it is little wonder that exploring the frontiers of food is now a major focus for researchers and practitioners. This timely Handbook provides a systematic guide to the current state of knowledge on sustainable

European Gastronomy into the 21st Century

European Gastronomy into the 21st Century
  • Author : Cailein Gillespie,John Cousins
  • Publisher : Routledge
  • Release : 23 May 2012
GET THIS BOOKEuropean Gastronomy into the 21st Century

Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a rigorous, well researched and much needed treatment of the subject, systematically outlining: * the development of European gastronomic tradition, and the social, economic, philosophical and geographical contexts of change * the experiences, philosophies and relative contributions of great gastronomes, past and present * the interplay of traditional and contemporary influences on modern gastronomy *

Gastronomy and Urban Space

Gastronomy and Urban Space
  • Author : Andrzej Kowalczyk,Marta Derek
  • Publisher : Springer Nature
  • Release : 20 January 2020
GET THIS BOOKGastronomy and Urban Space

This book focuses on the relationship between gastronomy and urban space. It highlights the intrinsic role of eating establishments and the gastronomy industry for cities by assessing their huge impacts on urban changes and discussing some of the challenges posed by new developments. Written by authors with a background in geography, it starts by discussing theoretical aspects of studies on gastronomy in urban space to place the subject in the broader context of urban geography. Covering both changes and challenges

Cooking as a Chemical Reaction

Cooking as a Chemical Reaction
  • Author : Z. Sibel Ozilgen
  • Publisher : CRC Press
  • Release : 18 September 2014
GET THIS BOOKCooking as a Chemical Reaction

Written at the undergraduate level, Cooking as a Chemical Reaction: Culinary Science with Experiments provides experiments geared for students in culinary arts, nutrition, dietetics, food science and technology, and gastronomy programs. It is intended for students with limited scientific background who are studying different aspects of food preparation and processing. The text uses experiments and experiences from the kitchen, and other food preparation and processing areas, rather than theory, as the basic means of explaining the scientific facts and principles

Food, Agri-Culture and Tourism

Food, Agri-Culture and Tourism
  • Author : Katia Laura Sidali,Achim Spiller,Birgit Schulze
  • Publisher : Springer Science & Business Media
  • Release : 09 February 2011
GET THIS BOOKFood, Agri-Culture and Tourism

This book will be a valuable source of information for those concerned with rural and farm tourism, sustainable tourism and the marketing of "Calibri">local gastronomy. It presents cases with an international and interdisciplinary approach in order to provide ideas for strategic perspectives in tourism studies. Furthermore, for the first time the complex fields of rural and food tourism are examined from an international (Italy and Germany) viewpoint. This book explores ways in which gastronomical heritage (i.e., regional food,

Gastronomy, Tourism and the Media

Gastronomy, Tourism and the Media
  • Author : Dr. Warwick Frost,Dr. Jennifer Laing,Gary Best,Dr. Kim Williams,Paul Strickland,Clare Lade
  • Publisher : Channel View Publications
  • Release : 27 July 2016
GET THIS BOOKGastronomy, Tourism and the Media

This book examines and analyses the connections between gastronomy, tourism and the media. It argues that in the modern world, gastronomy is increasingly a major component and driver of tourism and that destinations are using their cuisines and food cultures in marketing to increase their competitive advantage. It proposes that these processes are interconnected with film, television, print and social media. The book emphasises the notion of gastronomy as a dynamic concept, in particular how it has recently become more

Food Tourism Around The World

Food Tourism Around The World
  • Author : C. Michael Hall,Liz Sharples,Richard Mitchell,Niki Macionis,Brock Cambourne
  • Publisher : Routledge
  • Release : 18 February 2004
GET THIS BOOKFood Tourism Around The World

Food and wine are vital components of the tourism experience, and are increasingly being seen as prime travel motivators in their own right. Food Tourism Around The World: Development, Management and Markets offers a unique insight into this phenomenon, looking at the interrelationship between food, the tourism product and the tourist experience. Using international case studies and examples from Europe, North America, Australasia and Singapore, Food Tourism Around The World: Development, Management and Markets discusses the development, range and repurcussions

On Food and Cooking

On Food and Cooking
  • Author : Harold McGee
  • Publisher : Simon and Schuster
  • Release : 20 March 2007
GET THIS BOOKOn Food and Cooking

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of