Cook, Taste, Learn

How the Evolution of Science Transformed the Art of Cooking

Guy Crosby (Autor)

Buch | Softcover

208 Seiten

2021
Columbia University Press (Verlag)
978-0-231-19293-4 (ISBN)

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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 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.

Guy Crosby, PhD, CFS, is adjunct associate professor of nutrition at the Harvard T. H. Chan School of Public Health. He is the science editor for Christopher Kimball’s Milk Street and was the science editor for America’s Test Kitchen. He is coauthor of New York Times best-seller The Science of Good Cooking (2012) and Cook’s Science (2016).

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

Erscheinungsdatum	18.10.2021
Reihe/Serie	Arts and Traditions of the Table: Perspectives on Culinary History
Zusatzinfo	39 illustrations
Verlagsort	New York
Sprache	englisch
Maße	216 x 216 mm
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
	Geisteswissenschaften ► Geschichte
	Technik ► Lebensmitteltechnologie
ISBN-10	0-231-19293-2 / 0231192932
ISBN-13	978-0-231-19293-4 / 9780231192934
Zustand	Neuware