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,

Handbook of Molecular Gastronomy

Handbook of Molecular Gastronomy
  • Author : Christophe Lavelle,Herve This,Alan L. Kelly,Roisin Burke
  • Publisher : CRC Press
  • Release : 09 June 2021
GET THIS BOOKHandbook of Molecular Gastronomy

Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more

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,

Human-Food Interaction

Human-Food Interaction
  • Author : Rohit Ashok Khot,Florian Mueller
  • Publisher : Unknown Publisher
  • Release : 29 August 2019
GET THIS BOOKHuman-Food Interaction

Food is not only fundamental to our existence, its consumption, handling or even the mere sight of its also brings us immense joy. Over the years, technology has played a crucial part in supporting and enriching food-related practices, beginning from how we grow, to how we cook, eat and dispose of food. All these practices have a significant impact not only on individuals but also on the surrounding ecologies and infrastructures, often discussed under the umbrella term of Human-Food Interaction (

Gastronomy and Food Science

Gastronomy and Food Science
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 02 October 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

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

Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
  • Author : Michael Brenner,Pia Sörensen,David Weitz
  • Publisher : W. W. Norton & Company
  • Release : 20 October 2020
GET THIS BOOKScience and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry

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

Cooking as a Chemical Reaction

Cooking as a Chemical Reaction
  • Author : Z. Sibel Ozilgen
  • Publisher : CRC Press
  • Release : 18 June 2019
GET THIS BOOKCooking as a Chemical Reaction

With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking as a Chemical Reaction: Culinary Science with Experiments features new chapters on food hygiene and safety, kitchen terminology, and taste pairing, as well as an expanded chapter on the role of food additives in culinary transformations. The text uses experiments

Culinary Nutrition

Culinary Nutrition
  • Author : Jacqueline B. Marcus
  • Publisher : Academic Press
  • Release : 15 April 2013
GET THIS BOOKCulinary Nutrition

Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional

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,

Kitchen Mysteries

Kitchen Mysteries
  • Author : Hervé This
  • Publisher : Columbia University Press
  • Release : 17 October 2021
GET THIS BOOKKitchen Mysteries

Looks at the science behind everyday cooking with information on molecular gastronomy, the physiology of taste, basic components of meals, the use of tenderizing enzymes and gelatins, and covers the effects of boiling, steaming, braising, roasting, grilling, and microwaving.

Food Science: Research and Technology

Food Science: Research and Technology
  • Author : Lisa Jordan
  • Publisher : Callisto Reference
  • Release : 27 February 2018
GET THIS BOOKFood Science: Research and Technology

Food science is concerned with the study of food. It studies the nature of food and the principles fundamental to food processing. Some of the sub-disciplines of food science are food chemistry, food engineering, food microbiology, food preservation, food technology and molecular gastronomy. This book is compiled in such a manner, that it will provide in-depth knowledge about the theory and practice of food science. A number of latest researches have been included to keep the readers up-to-date with the