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Science and Cooking. Physics of Food. From Everyday to Haute Cuisine

19.99 €
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Science and Cooking. Physics of Food. From Everyday to Haute Cuisine
19.99 €
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"Chefs around the world know the truth: cooking is science and science is cooking. Throughout history, many amazing discoveries have been made by scientists working with foods and chefs using a scientific approach. Nicolas Apper, a French pastry chemist and chemist, was the inventor of the preservation process, a new way to safely store food, in the early 19th century. Pasteurization technology, proposed by microbiologist Louis Pasteur, revolutionized the food industry - and probably saved millions of lives along the way. In this book, we look at food as science, but food is also history, culture, diplomacy, national security, and much, much more. Society will be stronger if we better understand where food comes from and how much it affects the world around us. That's why this book - and the Harvard course on which it is based - is such a meaningful resource. Interesting for everyone, not just those studying the exact sciences, it will help readers make connections and build a systematic picture of the fascinating world of food." Jose Andres, American Chef. Winner of the 2009 Chef of the Year, James Beard Foundation Outstanding Chef, and GQ Magazine's 2009 Man of the Year awards.
  • Article no.: 70153718
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