Experimental Eating
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Experimental Eating
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Author : Tom Howells
language : en
Publisher: Black Dog Pub Limited
Release Date : 2014
Experimental Eating written by Tom Howells and has been published by Black Dog Pub Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Art categories.
Profiling a range of culinary pioneers working across the fields of art, science, theatre, catering and design, Experimental Eating demonstrates how current creative collaborations are pushing the boundaries of how we understand, experience and relate to food and the rituals of dining. The book encompasses unusual and cutting-edge foods, radical dining events, "kitchen laboratory" experiments, food sculptures and other documentation of the transient events that make up this field of work. A selection of short essays situate these contemporary practices alongside various historical and cultural contexts, including: a history of food in modern and contemporary art, such as Gordon Matta-Clarke's FOOD café, Rikrit Tiravanija's FREE and Pad Thai events, and Grizedale Arts and Yangjiany Group's makeshift cafe for Frieze Projects 2012; a study of the connections between dining, theatre and ritual; and a survey of recent research in science and technology, and how this may impact on how we make, eat and perceive food.
Experimental Food Science
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Author :
language : en
Publisher: Academic Press
Release Date : 2012-12-02
Experimental Food Science written by and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix. Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods Suggested exercises at the end of each chapter provide students with needed experience in designing experiments Extensive bibliographies of food science literature Appendix of basic formulas and procedures
Eating In The Dark
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Author : Kathleen Hart
language : en
Publisher: Vintage
Release Date : 2007-12-18
Eating In The Dark written by Kathleen Hart and has been published by Vintage this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-12-18 with Science categories.
Most Americans eat genetically modified food on a daily basis, but few of us are aware we’re eating something that has been altered. Meanwhile, consumers abroad refuse to buy our engineered crops; their groceries are labeled so that everyone knows if the contents have been modified. What’s going on here? Why does the U.S. government treat engineered foods so differently from the rest of the world? Eating in the Dark tells the story of how these new foods quietly entered America’s food supply. Kathleen Hart explores biotechnology’s real potential to enhance nutrition and cut farmers’ expenses. She also reveals the process by which American government agencies decided not to label genetically modified food, and not to require biotech companies to perform even basic safety tests on their products. Combining a balanced perspective with a sense of urgency, Eating in the Dark is a captivating and important story account of the science and politics propelling the genetic alteration of our food.
Eating In Theory
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Author : Annemarie Mol
language : en
Publisher: Duke University Press
Release Date : 2021-03-01
Eating In Theory written by Annemarie Mol and has been published by Duke University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-03-01 with Social Science categories.
As we taste, chew, swallow, digest, and excrete, our foods transform us, while our eating, in its turn, affects the wider earthly environment. In Eating in Theory Annemarie Mol takes inspiration from these transformative entanglements to rethink what it is to be human. Drawing on fieldwork at food conferences, research labs, health care facilities, restaurants, and her own kitchen table, Mol reassesses the work of authors such as Hannah Arendt, Maurice Merleau-Ponty, Hans Jonas, and Emmanuel Levinas. They celebrated the allegedly unique capability of humans to rise above their immediate bodily needs. Mol, by contrast, appreciates that as humans we share our fleshy substance with other living beings, whom we cultivate, cut into pieces, transport, prepare, and incorporate—and to whom we leave our excesses. This has far-reaching philosophical consequences. Taking human eating seriously suggests a reappraisal of being as transformative, knowing as entangling, doing as dispersed, and relating as a matter of inescapable dependence.
Experimental Dining
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Author : Paul Geary
language : en
Publisher: Intellect (UK)
Release Date : 2021-11-17
Experimental Dining written by Paul Geary and has been published by Intellect (UK) this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-17 with categories.
A provocative study of the creative dining experience as a multisensory performance. Experimental Dining examines the work of four of the world's leading creative restaurants: el Bulli in Catalonia, the Fat Duck in Berkshire, Noma in Copenhagen, and Alinea in Chicago. The author contends that the work of the experimental restaurant, while operating explicitly within an economy of experiences, is not absolutely determined by that political and economic context. Exploring gastronomy as experience, Paul Geary examines the restaurants' creative methods and the broader ideological discourses within which they operate. Bringing together ideas around food, philosophy, performance, and cultural politics, the book offers an interdisciplinary understanding of the world of experimental experiential dining.
Food Futures
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Author : Gemma Warriner
language : en
Publisher: Promopress
Release Date : 2020-04
Food Futures written by Gemma Warriner and has been published by Promopress this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04 with Cooking categories.
This compilation of food design projects illustrates the possibilities new technologies provide to designers and the ways society perceives food.
The Experimental Study Of Food
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Author : Ada Marie Campbell
language : en
Publisher: Constable Limited
Release Date : 1980
The Experimental Study Of Food written by Ada Marie Campbell and has been published by Constable Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980 with Food categories.
Gastrophysics
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Author : Charles Spence (Experimental psychologist)
language : en
Publisher: Penguin
Release Date : 2017
Gastrophysics written by Charles Spence (Experimental psychologist) and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with Business & Economics categories.
The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations.
Experimental Dining
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Author : Paul Geary
language : en
Publisher:
Release Date : 2022
Experimental Dining written by Paul Geary and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022 with Restaurants categories.
Foods
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Author : Margaret McWilliams
language : en
Publisher: MacMillan Publishing Company
Release Date : 1993
Foods written by Margaret McWilliams and has been published by MacMillan Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Cooking categories.
& Capturing the most recent research in food science and technology, this book focuses on the science underlying all aspects of food-including the principles that determine safe storage, handling, and preparation. Its clear presentation of scientific principles guides the reader& through complex subject matter and motivates learning. Its logical progression moves & the audience & easily through the study of careers to research basics, to food preparation, to key food components and finally to food safety. Margin definitions, photos, tables and Food for Thought boxes add interesting insights into today's food industry while an accompanying lab manual serves an excellent resource for preparing professionals with their entry into the field. For professionals in the food science, dietetics, or food service industry.