Cooking Science

Cooking Science

7306379
1697 руб.
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Описание
Condensed matter. Cooking science invites us to look at cooking, gastronomy and nutrition through the scientists 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 Fundaci Alcia 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. Look inside: http://issuu.com/ACTAR/docs/cookingscience