Skip to content
You are not logged in |Login  
Limit search to available items
Record:   Prev Next
More Information
Author Crosby, Guy author

Title Cook, taste, learn how the evolution of science transformed the art of cooking Guy Crosby

Publication Info. New York Columbia University Press [2019]

Item Status

Edition First edition
Description 1 online resource (xvi, 185 pages) illustrations
Bibliography Includes bibliographical references and index
Summary 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
Contents 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
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Cooking -- Technique -- History.
Gastronomy -- History.
Chemistry, Technical -- History.
Genre/Form Electronic books
Other Form: Print version Crosby, Guy Cook, taste, learn New York : Columbia University Press, [2019] 9780231192927 (DLC) 2019021926 (OCoLC)1103536511
ISBN 9780231550055 electronic bk.
0231550057 electronic bk.