The Essence Of Gastronomy
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The Essence Of Gastronomy
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Author : Peter Klosse
language : en
Publisher: CRC Press
Release Date : 2013-12-17
The Essence Of Gastronomy written by Peter Klosse and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-17 with Technology & Engineering categories.
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
The Essence Of Cookery
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Author : Carl Friedrich von Rumohr
language : en
Publisher: Prospect Books (UK)
Release Date : 1993-01-01
The Essence Of Cookery written by Carl Friedrich von Rumohr and has been published by Prospect Books (UK) this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993-01-01 with Cooking categories.
Originally published: Stuttgart, 1822.
The Essence Of Japanese Cuisine
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Author : Michael Ashkenazi
language : en
Publisher: Routledge
Release Date : 2013-10-11
The Essence Of Japanese Cuisine written by Michael Ashkenazi and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-11 with Social Science categories.
The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel, and at the same time there has been growing interest in Japanese Studies since the 1970s. This volume brings together the two interests of Japan and food, examining both from a number of perspectives. The book reflects on the social and cultural side of Japanese food, and at the same time reflects also on the ways in which Japanese culture has been affected by food, a basic human institution. Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine.
The Essence Of Gastronomy
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Author : Peter Klosse
language : en
Publisher: CRC Press
Release Date : 2013-12-17
The Essence Of Gastronomy written by Peter Klosse and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-17 with Technology & Engineering categories.
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. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that refers to product quality, and tasting is defined as the human perception of flavor registered by all the human senses. Understanding tasting and flavor and how humans react to it is not merely hedonistic. It relates to larger societal issues such as nourishing the elderly and the food children eat at school, and it offers a practical advantage to the hospitality industry of comprehending why customers enjoy their food and beverages. The book presents gastronomy as a discipline that combines natural sciences and human-related sciences. Following an introduction that sets the stage for the author’s groundbreaking research on gastronomy, the book describes flavor perception, the sensorial act of tasting, how it works, and what neural systems are involved. It then focuses on understanding flavor, discussing universal flavor factors and the new flavor theory. The book also examines food and beverages from a flavor standpoint, including the effects of ingredients and techniques that are used. It also explores liking, primarily at the flavor level, which includes practical guidelines for matching food and beverages. The final chapter looks at the interpretation of sensorial signals in the brain and addresses issues such as food choice, preferences, and palatability. Offering a new approach, this book provides readers with a roadmap for finding their way into the gastronomic world.
The Essence Of French Cooking
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Author : Michel Roux
language : en
Publisher: Quadrille Publishing
Release Date : 2015-10-06
The Essence Of French Cooking written by Michel Roux and has been published by Quadrille Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-06 with Cooking categories.
In this very personal book, Michel Roux distills a lifetime's knowledge into this definitive work on French food and cooking. Based around 100 classic recipes that have stood the test of time, this lavishly illustrated book explores the diversity of French cuisine, which for centuries has influenced so many other styles of cooking around the world. Michel gives modern interpretations of classic dishes, with his favorite variations and accompaniments. He provides expert guidance on classic techniques as well as fascinating stories about the origins of recipes, ingredients and regional culinary traditions.
Food And Cooking Essence
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Author : Peter Watson
language : en
Publisher:
Release Date : 2003
Food And Cooking Essence written by Peter Watson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Cooking categories.
The Physiology Of Taste Or Transcendental Gastronomy
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Author : Brillat-Savarin
language : en
Publisher: Good Press
Release Date : 2019-11-21
The Physiology Of Taste Or Transcendental Gastronomy written by Brillat-Savarin and has been published by Good Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-21 with Fiction categories.
Uncover the hidden secrets of the food you consume, as the author delves into the powerful and transformative chemical components that reside within. Although this book may not be fully accurate to today's science it still provides a fascinating look at what people of the early 20th century believed about the impact of food on the human brain and physiology.
The Essence Of Style
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Author : Joan DeJean
language : en
Publisher: Simon and Schuster
Release Date : 2007-11-01
The Essence Of Style written by Joan DeJean and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-11-01 with Social Science categories.
What makes fashionistas willing to pay a small fortune for a particular designer accessory -- a luxe handbag, for example? Why is it that people all over the world share the conviction that a special occasion only becomes really special when a champagne cork pops -- and even more special when that cork comes from a bottle of Dom Pérignon? Why are diamonds the status symbol gemstone, instantly signifying wealth, power, and even emotional commitment? One of the foremost authorities on seventeenth-century French culture provides the answer to these and other fascinating questions in her account of how, at one glittering moment in history, the French under Louis XIV set the standards of sophistication, style, and glamour that still rule our lives today. Joan DeJean explains how a handsome and charismatic young king with a great sense of style and an even greater sense of history decided to make both himself and his country legendary. When the reign of Louis XIV began, his nation had no particular association with elegance, yet by its end, the French had become accepted all over the world as the arbiters in matters of taste and style and had established a dominance in the luxury trade that continues to this day. DeJean takes us back to the birth of haute cuisine, the first appearance of celebrity hairdressers, chic cafes, nightlife, and fashion in elegant dress that extended well beyond the limited confines of court circles. And Paris was the magical center -- the destination of travelers all across Europe. As the author observes, without the Sun King's program for redefining France as the land of luxury and glamour, there might never have been a Stork Club, a Bergdorf Goodman, a Chez Panisse, or a Cristophe of Beverly Hills -- and President Clinton would never have dreamed of holding Air Force One on the tarmac of LAX for an hour while Cristophe worked his styling genius on the president's hair. Written with wit, dash, and élan by an author who knows this astonishing true story better than virtually anyone, The Essence of Style will delight fans of history and everybody who wonders about the elusive definition of good taste.
Italian
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Author : Carla Capalbo
language : en
Publisher:
Release Date : 2002
Italian written by Carla Capalbo and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Cooking, Italian categories.
The Essence Of Herbs
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Author : Terry D. Gulden
language : en
Publisher: AuthorHouse
Release Date : 2007
The Essence Of Herbs written by Terry D. Gulden and has been published by AuthorHouse this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Cooking categories.
"The Essence of Herbs" is designed to provide today's busy professional, including parent and homemaker, with the basic information that he or she needs to select, grow and use culinary herbs in a mere 42 pages and very few words. It is an accessible, easy to use guide to the thirteen most common and most usable culinary herbs; basil, chervil, chives, cilantro, dill, marjoram, mint, oregano, parsley, rosemary, sage, tarragon and thyme. It presents only the essential information in easily digestible snippets. After some very useful introductory information on growing and using herbs in a general sense, and on their compatibility with food and with each other, each herb is explored on two facing pages. These two pages include the particular herb as a background illustration to aid the reader in recognizing the herbs in their shopping expeditions. The page on the left contains descriptive information on the origin and history of the herb, along with a descriptiuon of its flavor and aroma profile and suggestions on food compatibility and synergism with other herbs. The page on the right contains two or three basic recipes designed to showcase the particular herb. This is a book designed for accessibility and ease of use to meet the needs of the dedicated home cook who doesn't have the time, or inclination to pour through the many excellent reference books on herbs that are available.