Eating is a multisensory experience, yet chefs and
scientists have only recently begun to deconstruct
food's components, setting the stage for science-based
cooking. 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 -- from grilled cheese sandwiches,
pizzas, and soft-boiled eggs to Turkish ice cream, sugar
glasses, and jellified beads -- 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.This collection will delight experts
and amateurs alike, especially as restaurants rely more
on science-based cooking and recreational cooks
increasingly explore the physics and chemistry behind
their art. Contributors end each essay with their
personal thoughts on food, cooking, and science,
offering rare insight into a professional's passion for
playing with food. |
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