The kitchen as laboratory: Reflections on the science of food and cooking

C. Vega (Editor), J. Ubbink (Editor), E. van der Linden (Editor)

Research output: Book/ReportBook editingProfessional

Abstract

In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes.
Original languageEnglish
Place of PublicationNew York
PublisherColumbia University Press
Number of pages314
ISBN (Electronic)9780231526920
ISBN (Print)9780231153447
Publication statusPublished - 2012

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Keywords

  • food technology
  • nutrition
  • food analysis
  • food composition
  • cooking

Cite this

Vega, C., Ubbink, J., & van der Linden, E. (Eds.) (2012). The kitchen as laboratory: Reflections on the science of food and cooking. New York: Columbia University Press.