Crosby, Guy, Ph.D

Cook, Taste, Learn

How the Evolution of Science Transformed the Art of Cooking

• Broschiertes Buch

Produktbeschreibung

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.

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Produktdetails

• Arts and Traditions of the Table: Perspectives on Culinary History
• Verlag: Columbia University Press
• Seitenzahl: 208
• Erscheinungstermin: 3. August 2021
• Englisch
• Abmessung: 210mm x 210mm x 15mm
• Gewicht: 448g
• ISBN-13: 9780231192934
• ISBN-10: 0231192932
• Artikelnr.: 60587585

Autorenporträt

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).

Inhaltsangabe

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