Catalog Search Results
Author
Pub. Date
[2001]
Language
English
Description
From proverbs to technical arguments, from anecdotes to examples of folklore, chemist and philosopher Pierre Laszlo takes us through the kingdom of "white gold." With "enthusiasm and freshness" (Le Monde) he mixes literary analysis, history, anthropology, biology, physics, economics, art history, political science, chemistry, ethnology, and linguistics to create a full body of knowledge about the everyday substance that rocked the world and brings...
Author
Pub. Date
2005.
Language
English
Description
A colorful, spirited tour of culinary attitudes, tastes, and techniques throughout colonial America.
Confronted by unfamiliar animals, plants, and landscapes, settlers in the colonies and West Indies found new ways to produce food. Integrating their British and European tastes with the demands and bounty of the rugged American environment, early Americans developed a range of regional cuisines. From the kitchen tables of typical Puritan families...
Author
Pub. Date
[2006]
Language
English
Description
"Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France -- -and the world -- cooks." -- Gourmet Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This -- international celebrity and founder of molecular gastronomy -- uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will...
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