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On Food And Cooking

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On Food and Cooking

On Food and Cooking Book
Author : Harold McGee
Publisher : Scribner
Release : 2004-11-23
ISBN : 9780684800011
Language : En, Es, Fr & De

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Book Description :

A kitchen classic for nearly 35 years. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

On Food and Cooking

On Food and Cooking Book
Author : Harold McGee
Publisher : Simon and Schuster
Release : 2007-03-20
ISBN : 1416556370
Language : En, Es, Fr & De

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Book Description :

A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Oxford Symposium on Food and Cookery 1991

Oxford Symposium on Food and Cookery 1991 Book
Author : Harlan Walker
Publisher : Oxford Symposium
Release : 1991
ISBN : 0907325475
Language : En, Es, Fr & De

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Book Description :

Download Oxford Symposium on Food and Cookery 1991 book written by Harlan Walker, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

International Dictionary of Food and Cooking

International Dictionary of Food and Cooking Book
Author : Charles Gordon Sinclair
Publisher : Taylor & Francis
Release : 1998
ISBN : 9781579580575
Language : En, Es, Fr & De

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Book Description :

Provides short definitions for professionals and novices alike of some 24,000 foreign words used in cooking in the English language, including ingredients, cooking processes, cooking implements and equipment, and details of service, as well as scientific, botanical, medical, technological, hygienic, and nutritional terms. Drinks, wines, and spirits are only included where they are used as flavorings in food. c. Book News Inc.

Oxford Symposium on Food Cookery 1986

Oxford Symposium on Food   Cookery  1986 Book
Author : Tom Jaine
Publisher : Oxford Symposium
Release : 1987-01-01
ISBN : 090732536X
Language : En, Es, Fr & De

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Book Description :

The papers are mainly devoted to fats and oils, although other cooking mediums are explored.

The Science of Cooking

The Science of Cooking Book
Author : Joseph J. Provost,Keri L. Colabroy,Brenda S. Kelly,Mark A. Wallert
Publisher : John Wiley & Sons
Release : 2016-04-29
ISBN : 1119210321
Language : En, Es, Fr & De

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Book Description :

Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.

Practically Useless Information on Food and Drink

Practically Useless Information on Food and Drink Book
Author : Norman Kolpas
Publisher : Thomas Nelson
Release : 2005-03-12
ISBN : 1418553891
Language : En, Es, Fr & De

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Book Description :

The ultimate gift book for the epicure who has everything. It features such facts as the names and sizes of champagne bottles, step-by-step instructions on how to slice a banana without peeling it (or even cutting the peel), the menu served the night the Titanic sank, ten edible figures of speech, intriguing quotes on eating and drinking from Kenneth Grahame, William Shakespeare, and Charles Dickens.Clever, engaging, and easy to browse for fun. For people seeking a resource on esoteric information, it is indexed for easy access to specific topics.

Food and Landscape Proceedings of the 2017 Oxford Symposium on Food and Cookery

Food and Landscape  Proceedings of the 2017 Oxford Symposium on Food and Cookery Book
Author : Mark McWilliams
Publisher : Oxford Symposium
Release : 2018-07-01
ISBN : 1909248622
Language : En, Es, Fr & De

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Book Description :

The proceedings of the 2017 Oxford Symposium on Food and Cookery includes 43 essays by international scholars. The topics included agro-ecology, food sovereignty and economic democracy in the agricultural landscape, argued by Colin Tudge, James Rebanks on family life as a hill-farmer in the Lake District, and many talks that illustrate Catalan historian Joseph Pla's axiom that 'Cuisine is the landscape in a saucepan'.

Food and Cooking Skills Education

Food and Cooking Skills Education Book
Author : Anita Tull
Publisher : Routledge
Release : 2018-01-29
ISBN : 1315313871
Language : En, Es, Fr & De

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Book Description :

Food and Cooking Skills Education (FCSE) is a complex mix of policy and practicality, educational theory and pedagogy, classroom and government policy. This book shows how FCSE has been at the centre of a tussle between education and policy for decades. It reviews how FCSE has grappled with various significant issues of concern that threaten to marginalise it and pose problems for educational practicalities, as expectations are increased, but resources are squeezed. It assesses the debate about the significance and importance of acquiring practical food and cooking skills in a society where the purchase of ready-made food has become commonplace, and public knowledge of where our food comes from is noticeably lacking. This has contributed to the escalating incidence of diet-related diseases and the attendant cost to society, and threatened environmental sustainability. In turn, governments have reacted by proposals to make practical cooking skills a statutory National Curriculum subject as part of the armoury for tackling such costs. Based on detailed research conducted across England and Wales, as well as comparisons with thirty-five other countries or states, the author makes recommendations for policy to manage this challenge facing contemporary society.

Food and Cooking on Early Television in Europe

Food and Cooking on Early Television in Europe Book
Author : Ana Tominc
Publisher : Routledge
Release : 2022-02-15
ISBN : 1000542327
Language : En, Es, Fr & De

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Book Description :

This collection critically examines the role of food programming on European early television and the impact this might have had on food habits and identities for the European audiences. It foregrounds various food programme genres, from travelog, cooking show and TV cooking competition, to more artistic forms. For the first time, it examines in one place eight European countries, from Portugal to Czechoslovakia and Britain to France and Yugoslavia, to explore ways in which television contributed to culinary change, demonstrating differences and similarities in which early food programme in Europe shaped and promoted progress, modernity, gender and national identities in both Eastern and Western Europe. Featuring a number of archival images that illustrate early food programme visually, this collection complements other research into postwar food history, adding a perspective of visual medium that is often neglected. As such, it should be interesting for food and media historians as well as those interested in European postwar history and culture.

The Elements of Cooking

The Elements of Cooking Book
Author : Michael Ruhlman,Anthony Bourdain
Publisher : Simon and Schuster
Release : 2007-11-06
ISBN : 0743299787
Language : En, Es, Fr & De

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Book Description :

A succinct resource to the basics of good cooking, presented in an A-to-Z format, contains eight brief essays on such topics as making stock, using the right tools, and understanding heat, in a culinary guide that features a single recipe for veal stock. 75,000 first printing.

The Oxford Encyclopedia of Food and Drink in America

The Oxford Encyclopedia of Food and Drink in America Book
Author : Andrew Smith
Publisher : Unknown
Release : 2013-01-31
ISBN : 0199734968
Language : En, Es, Fr & De

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Book Description :

The second edition of the Oxford Encyclopedia of Food and Drink in America, originally published in September 2004, covers the significant events, inventions, and social movements that have shaped the way Americans view, prepare, and consume food and drink. Entries range across historical periods and the trends that characterize them. The thoroughly updated new edition captures the shifting American perspective on food and is the most authoritative and the most current reference work on American cuisine.

Routledge International Handbook of Food Studies

Routledge International Handbook of Food Studies Book
Author : Ken Albala
Publisher : Routledge
Release : 2013-05-07
ISBN : 1136741666
Language : En, Es, Fr & De

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Book Description :

Over the past decade there has been a remarkable flowering of interest in food and nutrition, both within the popular media and in academia. Scholars are increasingly using foodways, food systems and eating habits as a new unit of analysis within their own disciplines, and students are rushing into classes and formal degree programs focused on food. Introduced by the editor and including original articles by over thirty leading food scholars from around the world, the Routledge International Handbook of Food Studies offers students, scholars and all those interested in food-related research a one-stop, easy-to-use reference guide. Each article includes a brief history of food research within a discipline or on a particular topic, a discussion of research methodologies and ideological or theoretical positions, resources for research, including archives, grants and fellowship opportunities, as well as suggestions for further study. Each entry also explains the logistics of succeeding as a student and professional in food studies. This clear, direct Handbook will appeal to those hoping to start a career in academic food studies as well as those hoping to shift their research to a food-related project. Strongly interdisciplinary, this work will be of interest to students and scholars throughout the social sciences and humanities.

Cultural Perspectives on Food and Nutrition

Cultural Perspectives on Food and Nutrition Book
Author : Marcy Schveibinz
Publisher : Unknown
Release : 1994
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Cultural Perspectives on Food and Nutrition book written by Marcy Schveibinz, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

The Cultural Politics of Food Taste and Identity

The Cultural Politics of Food  Taste  and Identity Book
Author : Steffan Igor Ayora-Diaz
Publisher : Bloomsbury Publishing
Release : 2021-04-08
ISBN : 1350162736
Language : En, Es, Fr & De

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Book Description :

The Cultural Politics of Food, Taste, and Identity examines the social, cultural, and political processes that shape the experience of taste. The book positions flavor as involving all the senses, and describes the multiple ways in which taste becomes tied to local, translocal, glocal, and cosmopolitan politics of identity. Global case studies are included from Japan, China, India, Belize, Chile, Guatemala, the United States, France, Italy, Poland and Spain. Chapters examine local responses to industrialized food and the heritage industry, and look at how professional culinary practice has become foundational for local identities. The book also discusses the unfolding construction of “local taste” in the context of sociocultural developments, and addresses how cultural political divides are created between meat consumption and vegetarianism, innovation and tradition, heritage and social class, popular food and authenticity, and street and restaurant food. In addition, contributors discuss how different food products-such as kimchi, quinoa, and Soylent-have entered the international market of industrial and heritage foods, connecting different places and shaping taste and political identities.

The SAGE Encyclopedia of Food Issues

The SAGE Encyclopedia of Food Issues Book
Author : Ken Albala
Publisher : SAGE Publications
Release : 2015-03-27
ISBN : 1506317308
Language : En, Es, Fr & De

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Book Description :

The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism. In contrast to the existing reference works on the topic of food that tend to fall into the categories of cultural perspectives, this carefully balanced academic encyclopedia focuses on social and policy aspects of food production, safety, regulation, labeling, marketing, distribution, and consumption. A sampling of general topic areas covered includes Agriculture, Labor, Food Processing, Marketing and Advertising, Trade and Distribution, Retail and Shopping, Consumption, Food Ideologies, Food in Popular Media, Food Safety, Environment, Health, Government Policy, and Hunger and Poverty. This encyclopedia introduces students to the fascinating, and at times contentious, and ever-so-vital field involving food issues. Key Features: Contains approximately 500 signed entries concluding with cross-references and suggestions for further readings Organized A-to-Z with a thematic “Reader’s Guide” in the front matter grouping related entries by general topic area Provides a Resource Guide and a detailed and comprehensive Index along with robust search-and-browse functionality in the electronic edition This three-volume reference work will serve as a general, non-technical resource for students and researchers who seek to better understand the topic of food and the issues surrounding it.

Oxford Symposium on Food Cookery 1990

Oxford Symposium on Food   Cookery  1990 Book
Author : Harlan Walker
Publisher : Oxford Symposium
Release : 1991
ISBN : 0907325467
Language : En, Es, Fr & De

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Book Description :

Download Oxford Symposium on Food Cookery 1990 book written by Harlan Walker, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Oxford Symposium on Food Cookery 1984 1985

Oxford Symposium on Food   Cookery  1984   1985 Book
Author : Tom Jaine
Publisher : Oxford Symposium
Release : 1986
ISBN : 0907325335
Language : En, Es, Fr & De

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Book Description :

Download Oxford Symposium on Food Cookery 1984 1985 book written by Tom Jaine, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Keys to Good Cooking

Keys to Good Cooking Book
Author : Harold McGee
Publisher : Appetite by Random House
Release : 2013-02-19
ISBN : 0449015998
Language : En, Es, Fr & De

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Book Description :

A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediately useful information. The book provides simple statements of fact and advice, along with brief explanations that help cooks understand why, and apply that understanding to other situations. Not a cookbook, Keys to Good Cooking is, simply put, a book about how to cook well. A work of astounding scholarship and originality, this is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of recipes and ingredients and appliances, and arrive at the promised land of a satisfying dish.