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New York Chiropractic College - Fall 2012 | ||
Section 01 | ||
 | The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) by Job Ubbink (Editor), César Vega (Editor), Cesar (Editor) Vega Morales, Jeffrey Steingarten, Aki Kamozawa, Columbia University Press Hardcover, 336 Pages, Published 2012 ISBN-10: 0-231-15344-9 / 0231153449 ISBN-13: 978-0-231-15344-7 / 9780231153447 Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the possibilities of the kitchen. In this global collaboration of essays, chefs, scientists, and cooks pu | |