Gastronomy and Food Science
  • Author : Charis M. Galanakis
  • Release Date : 22 September 2020
  • Publisher : Academic Press
  • Genre : Health & Fitness
  • Pages : 274
  • ISBN 13 : 9780128204382

Gastronomy and Food Science Book Summary

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

Gastronomy and Food Science

Gastronomy and Food Science

Author : Charis M. Galanakis
Publisher : Academic Press
Genre : Health & Fitness
Total View : 458 Views
File Size : 49,8 Mb
Get Book

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, ...

Molecular Gastronomy

Molecular Gastronomy

Author : Hervé This
Publisher : Columbia University Press
Genre : Technology & Engineering
Total View : 947 Views
File Size : 49,9 Mb
Get Book

“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 ...

The Essence of Gastronomy

The Essence of Gastronomy

Author : Peter Klosse
Publisher : CRC Press
Genre : Technology & Engineering
Total View : 2406 Views
File Size : 49,6 Mb
Get Book

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 ...

Handbook of Molecular Gastronomy

Handbook of Molecular Gastronomy

Author : Christophe Lavelle,Herve This,Alan L. Kelly,Roisin Burke
Publisher : CRC Press
Genre : Medical
Total View : 7122 Views
File Size : 42,6 Mb
Get Book

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 ...

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
Genre : Business & Economics
Total View : 1670 Views
File Size : 43,5 Mb
Get Book

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 ...

The Kitchen as Laboratory

The Kitchen as Laboratory

Author : Cesar Vega,Job Ubbink,Erik van der Linden
Publisher : Columbia University Press
Genre : Cooking
Total View : 3726 Views
File Size : 55,5 Mb
Get Book

In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? 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, serving up an original encounter with gastronomic practice. From grilled ...

Gastronomy for Tourism Development

Gastronomy for Tourism Development

Author : Almir Peštek,Marko Kukanja,Sanda Renko
Publisher : Emerald Group Publishing
Genre : Business & Economics
Total View : 2613 Views
File Size : 46,8 Mb
Get Book

Gastronomy for Tourism Development provides readers with insight into the political reasons all countries in the region pay little attention to the common gastronomic heritage. It challenges the issues faced by those within the industry, addressing the potential for the region to become a sustainable and attractive European food destination....

Building a Meal

Building a Meal

Author : Hervé This
Publisher : Columbia University Press
Genre : Cooking
Total View : 380 Views
File Size : 54,6 Mb
Get Book

Considering six bistro favorites, Hervâe This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity....