Cooking Science

ISBN: 9788492861446 Categorii: Diverse. An apariție: 2010 Autor: Ferran Adria, Vicenc Altaio, Josep Perello Editură: Actar Tip copertă: Paperback Număr pagini: 128 Stoc: La comandă

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Condensed matter. Cooking science invites us to look at cooking, gastronomy and nutrition through the scientist's eyes and see them as a truly cultural activity which brings a wealth of knowledge into play. Challenging the predominance of visual culture, our eating habits and the pleasure of food privilege the senses of taste, touch, smell and even hearing. Perception and landscape define our cooking, but cooking also has a component of reflection and innovation based on scientific and technological research. Informed by this awareness, the new Catalan cuisine as exemplified by the Fundacio Alicia is a major force for culinary innovation. This volume constitutes a unique document of this task. The book's QR codes link the paper media with the digital media, augmenting the reality and giving further information.

Ferran Adria, Vicenc Altaio, Josep Perello
Data Publicarii
Tip Coperta
Nr Pag
Isbn 13
Istoric preț pentru: Cooking Science

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