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A Pinch of Culinary Science : Boiling an Egg Inside Out and Other Kitchen Tales.
・ISBN 978-1-138-61130-6 hard GB£ 210.00
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電子版あり 大学・学術機関向け電子ブック（eBook）ISBN 978-0-429-46537-6
| 著者・編者 | Hopia, Anu Inkeri / Fooladi, E. C., |
|---|---|
| 出版社 | (Routledge, UK) |
| 出版年月 | 2019 |
| ページ数 | 235 pp. |
| 言語 | ENG |
| ニュース番号 | ＜649-L2375 649-P5047＞ |
解説
This book provides a playground for the readers to practice and develop scientific thinking, by exploring the world of food in a fun way. The authors take the role of someone trying to find interesting questions to ask about familiar, though often hidden, phenomena. Claims (or myths) on everyday cooking provide numerous cases for this. Using popular cooking myths as a springboard, this book discusses these riddles, interweaving a scientific rationale for the phenomena with a culinary or craftsman explanation. This book covers not only science (physics, chemistry, biology) but also cultural aspects (tradition, history, emotion), of what food/cooking is all about.