- Добавил: Maurix
- Дата: 7-06-2021, 14:52
- Комментариев: 0

Автор: Roisín Burke, Alan Kelly, Christophe Lavelle, Herve This vo Kientza
Издательство: CRC Press;
Год: 2021
Формат: True PDF
Страниц: 894
Размер: 187 Mb
Язык: English
Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine.