A Pinch of Culinary Science (PDF)
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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.
Anu Hopia, PhD, is Professor and research director of food development with special focus on molecular gastronomy. Currently she works as a professor of food development at University of Turku. She earned her PhD Thesis at University of Helsinki during 1990-1994. After that she joined University of California Davis for post doctoral year and continued as a senior scientist at Univ Helsinki until 2000 when she joined Raisio Plc. In addition, she have worked as associate professor at Univ helsinki since 1996. In Raisio she worked first in R&D for 5 years as R&D director of the Raisio Benecol business unit and then moved to international sales for another 3 years.
Erik Fooladi, PhD, is Associate professor at Volda University College, University of Oslo, where he Specializes in Chemistry, food, molecular gastronomy, education, science education. He earned his PhD at the University of Oslo. He developed The Kitchen Stories project, and interdisciplinary network of culinary claims, that enables learning science through food - learning food through science.
- Autoren: Anu Inkeri Hopia , Erik Cyrus Fooladi
- 2019, 1. Auflage, 249 Seiten, Englisch
- Verlag: Taylor & Francis
- ISBN-10: 0429878443
- ISBN-13: 9780429878442
- Erscheinungsdatum: 14.06.2019
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- Dateiformat: PDF
- Größe: 6.78 MB
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