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006 m o d
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008 190925t20192019nyua ob 001 0 eng d
019 1181795213
020 9780231550055|qelectronic book
020 0231550057|qelectronic book
020 |z9780231192927
020 |z0231192924
035 (OCoLC)1120782106|z(OCoLC)1181795213
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090 TX645
100 1 Crosby, Guy,|0https://id.loc.gov/authorities/names/
n2012031259|eauthor.
245 10 Cook, taste, learn|bhow the evolution of science
transformed the art of cooking /|cGuy Crosby.
250 First edition.
264 1 New York|bColumbia University Press|c[2019]
264 4 |c©2019
300 1 online resource (xvi, 185 pages) :|billustrations
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
340 |gpolychrome|2rdacc
347 text file|2rdaft
504 Includes bibliographical references and index.
505 0 Intro; Table of Contents; Preface; Acknowledgments; 1. The
Evolution of Cooking (2 Million-12,000 Years Ago); 2. The
Dawn of Agriculture Revolutionizes Cooking (12,000 Years
Ago-1499); 3. Early Science Inspires Creativity in Cooking
(1500-1799); 4. The Art of Cooking Embraces the Science of
Atoms (1800-1900); 5. Modern Science Transforms the Art of
Cooking (1901-Present); 6. Cooking Science Catches Fire!;
7. The Good, the Bad, and the Future of Cooking Science;
Bibliography; Index
520 Cooking food is one of the activities that makes humanity
unique. It's not just about what tastes good: advances in
cooking technology have been a constant part of our
progress, from the ability to control fire to the
emergence of agriculture to modern science's understanding
of what happens at a molecular level when we apply heat to
food. Mastering new ways of feeding ourselves has resulted
in leaps in longevity and explosions in population--and
the potential of cooking science is still largely
untapped. In Cook, Taste, Learn, the food scientist and
best-selling author Guy Crosby offers a lively tour of the
history and science behind the art of cooking, with a
focus on achieving a healthy daily diet. He traces the
evolution of cooking from its earliest origins, recounting
the innovations that have unraveled the mysteries of
health and taste. Crosby explains why both home cooks and
professional chefs should learn how to apply cooking
science, arguing that we can easily improve the
nutritional quality and gastronomic delight of everyday
eating. Science-driven changes in the way we cook can help
reduce the risk of developing chronic diseases and enhance
our quality of life. The book features accessible
explanations of complex topics as well as a selection of
recipes that illustrate scientific principles. Cook, Taste,
Learn reveals the possibilities for transforming cooking
from a craft into the perfect blend of art and science
588 0 Print version record
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
650 0 Cooking|0https://id.loc.gov/authorities/subjects/
sh2010008400|xTechnique|0https://id.loc.gov/authorities/
subjects/sh2002007892|xHistory.|0https://id.loc.gov/
authorities/subjects/sh99005024
650 0 Gastronomy|xHistory.|0https://id.loc.gov/authorities/
subjects/sh2008105056
650 0 Chemistry, Technical|xHistory.|0https://id.loc.gov/
authorities/subjects/sh2009118813
650 7 Cooking|xTechnique.|2fast|0https://id.worldcat.org/fast/
1864844
650 7 History.|2fast|0https://id.worldcat.org/fast/958235
650 7 Cooking.|2fast|0https://id.worldcat.org/fast/1754966
650 7 Gastronomy.|2fast|0https://id.worldcat.org/fast/938901
650 7 Chemistry, Technical.|2fast|0https://id.worldcat.org/fast/
853546
655 4 Electronic books.
655 7 History.|2fast|0https://id.worldcat.org/fast/1411628
776 08 |iPrint version|aCrosby, Guy|tCook, taste, learn|dNew York
: Columbia University Press, [2019]|z9780231192927|w(DLC)
2019021926|w(OCoLC)1103536511
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=2102681|zOnline ebook via EBSCO. Access
restricted to current Rider University students, faculty,
and staff.
856 42 |3Instructions for reading/downloading the EBSCO version
of this ebook|uhttp://guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 |d20210112|cEBSCO|tEBSCOebooksacademic NEW Aug-Dec2020
3103|lridw
994 92|bRID
