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

The Routledge Handbook of Sustainable Food and Gastronomy  eBooks & eLearning

Posted by sasha82 at July 20, 2015
The Routledge Handbook of Sustainable Food and Gastronomy

The Routledge Handbook of Sustainable Food and Gastronomy (Routledge Handbooks) by Philip Sloan, Willy Legrand, Clare Hindley
2015 | ISBN: 0415702550 | English | 458 pages | EPUB | 7 MB

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
Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table by  Hervé This [Repost]

Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) by Hervé This
Columbia University Press | January 4, 2006 | English | ISBN: 023113312X | 392 pages | PDF | 3 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. Bringing the instruments and experimental techniques of the laboratory into the kitchen,

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.

Modern Gastronomy: A to Z (repost)  eBooks & eLearning

Posted by interes at Oct. 4, 2012
Modern Gastronomy: A to Z (repost)

Modern Gastronomy: A to Z By Ferran Adria
English | 2009 | 265 Pages | ISBN: 1439812454 | PDF | 20 MB

Guru to a new generation of chefs from Chicago to Copenhagen, Spain’s Ferran Adrià has been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius. His restaurant, El Bulli, was ranked first on Restaurant Magazine’s Top 50 list in 2006, 2007, and 2008, and has retained this title in 2009. Considered food’s preeminent futurist, a mad Catalonian scientist, and the godfather of culinary foam and other gastronomic advances, the Alicia Foundation distills Adrià’s culinary knowledge into a practical handbook that will more often be found face up on the counter than collecting dust on a shelf.

Modern Gastronomy: A to Z (Repost)  eBooks & eLearning

Posted by lout at Dec. 2, 2011
Modern Gastronomy: A to Z (Repost)

Modern Gastronomy: A to Z By Ferran Adria
Publisher: C..R..C Pr..ess 2009 | 265 Pages | ISBN: 1439812454 | PDF | 20 MB
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.