| Description |
1 online resource (xvi, 185 pages) : illustrations |
| Contents |
1 The evolution of cooking (2 million-12,000 years ago). Fire, cooking, and the evolution of humans ; The taste, smell, and flavor of food ; The impact of cooking on the human brain ; Early methods of cooking food -- 2 The dawn of agriculture revolutionizes cooking (12,000 years ago-1499). The dawn of agriculture changes everything ; The greatest technological advance of all time ; The emergence of agriculture catalyzes advances in cooking ; The first scientific theories evolve -- 3 Early science inspires creativity in cooking (1500-1799). Science is reborn during the sixteenth and seventeenth centuries ; The rebirth of science -- now we're really cooking! ; The scientific method illuminates a new path -- 4 The art of cooking embraces the science of atoms (1800-1900). The atomic theory changes science forever ; Science enters the realm of cooking ; The art of cooking embraces the science of cooking -- 5 Modern science transforms the art of cooking (1901-Present). Flavor rules ; Modern methods of cooking ; Cooking is the perfect embodiment of art and science -- 6 Cooking science catches fire!. Cooking science goes viral ; Science brings a new vision to cooking healthy food ; Cooking science enhances the nutritional quality of food -- 7 The good, the bad, and the future of cooking science. Good carbohydrates and bad carbohydrates ; Good fats and bad fats ; Are there good proteins and bad proteins? ; The future of cooking science |
| 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 |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Cooking -- Technique -- History
|
|
Gastronomy -- History
|
|
Chemistry, Technical -- History
|
|
COOKING -- History.
|
|
Chemistry, Technical
|
|
Cooking -- Technique
|
|
Gastronomy
|
| Genre/Form |
History
|
| Form |
Electronic book
|
| ISBN |
9780231550055 |
|
0231550057 |
|
