Sea Gastronomy

‘Tickling the Palate’: Gastronomy in Irish Literature and Culture  eBooks & eLearning

Posted by interes at May 18, 2017
‘Tickling the Palate’: Gastronomy in Irish Literature and Culture

‘Tickling the Palate’: Gastronomy in Irish Literature and Culture (Reimagining Ireland) by Máirtin Mac Con Iomaire and Eamon Maher
English | 2014 | ISBN: 3034317697 | 235 pages | PDF | 8,7 MB

Molecular Gastronomy: Exploring the Science of Flavor  eBooks & eLearning

Posted by sasha82 at May 12, 2016
Molecular Gastronomy: Exploring the Science of Flavor

Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) by Hervé This
2006 | ISBN: 023113312X | English | 392 pages | EPUB | 1 MB

The Routledge Handbook of Sustainable Food and Gastronomy (Routledge Handbooks)  eBooks & eLearning

Posted by sasha82 at Dec. 27, 2015
The Routledge Handbook of Sustainable Food and Gastronomy (Routledge Handbooks)

The Routledge Handbook of Sustainable Food and Gastronomy (Routledge Handbooks) by Philip Sloan, Willy Legrand, Clare Hindley
2015 | ISBN: 0415702550 | English | 458 pages | PDF | 12 MB
Molecular Gastronomy: Exploring the Science of Flavor (Perspectives on Culinary History) [Repost]

Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) by Hervé This
English | Jan. 4, 2006 | ISBN: 023113312X | 392 Pages | PDF | 2.7 MB

Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered.

Dubious Gastronomy: The Cultural Politics of Eating Asian in the USA  eBooks & eLearning

Posted by interes at April 21, 2015
Dubious Gastronomy: The Cultural Politics of Eating Asian in the USA

Dubious Gastronomy: The Cultural Politics of Eating Asian in the USA (Food in Asia and the Pacific) by Robert Ji-Song Ku
English | 2014 | ISBN: 0824839218, 0824839978 | 304 pages | PDF | 3,2 MB

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages  eBooks & eLearning

Posted by interes at Aug. 4, 2014
The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages by Peter Klosse
English | 2013 | ISBN: 1482216760 | 352 pages | PDF | 16 MB

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 on the human who eats it.
Malcolm DeBevoise, "Molecular Gastronomy: Exploring the Science of Flavor" (Repost)

Malcolm DeBevoise, "Molecular Gastronomy: Exploring the Science of Flavor" (Repost)
Publisher: Columbia University Press | ISBN: 023113312X | edition 2005 | PDF | 392 pages | 2,7 mb

This's book documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. In each short chapter This presents a piece of debatable conventional wisdom-such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled-and gives its history, often quoting famous French chefs, before making scientific pronouncements. In the chapter on al dente pasta, for instance, This discusses pasta-making experiments, the science behind cooking it and whether it is better to use oil or butter to prevent it from sticking.

Tourism and Gastronomy  eBooks & eLearning

Posted by yousufhunk at Jan. 11, 2011
Tourism and Gastronomy

Tourism and Gastronomy
Routledge | July 5, 2002 | ISBN-10: 0415273811 | 256 pages | PDF | 1.99 MB

In recent years, a growing emphasis has been placed on tourism experiences and attractions related to food. In many caases eating while on holiday includes the "consumption" of local heritage,

Modern Gastronomy: A to Z  eBooks & eLearning

Posted by tot167 at Sept. 9, 2010
Modern Gastronomy: A to Z

Ferran Adria, "Modern Gastronomy: A to Z"
CRC Press | 2009 | ISBN: 1439812454 | 265 pages | PDF | 17,9 MB

Theory is like a Surging Sea  eBooks & eLearning

Posted by lengen at May 25, 2017
Theory is like a Surging Sea

Theory is like a Surging Sea by Michael Munro
English | Aug. 3, 2015 | ISBN: 0692493905 | 104 Pages | PDF | 9 MB

These pieces give me more to think about than most of the long theory books I read. ~Craig Dworkin, author of No Medium In a 1917 letter to Gershom Scholem, Walter Benjamin writes, “Theory is like a surging sea.” This small book takes more than its title from that line—it takes that line as a point of departure in Erich Auerbach’s sense, an Ansatzpunkt, as a compositional principle so that what follows can be read in its entirety as a gloss on the remainder of Benjamin’s sentence: “Theory is like a surging sea, but the only thing that matters to the wave […] is to surrender itself to its motion in such a way that it crests and breaks.”