Food And Culinary Arts

Author : Mark Gibson
Publisher : Academic Press
Page : 528 pages
File Size : 53,8 Mb
Release : 2018-01-04
Category : Technology & Engineering
ISBN : 9780128118177

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Food Science and the Culinary Arts by Mark Gibson Pdf

Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of energy and heat within the kitchen. The second part looks in detail at the makeup of specific foodstuffs from a scientific perspective, with chapters on meat, fish, vegetables, sugars, chocolate, coffee, and wine and spirits, among others. It provides a complete overview of the food science relevant to culinary students and professionals training to work in the food industry. Provides foundational food science information to culinary students and specialists Integrates principles of food science into practical applications Spans food chemistry to ingredients, whole foods, and baked and mixed foods Includes a comprehensive glossary of terms in food science

Author : Mary Anne Eaton,Janet Rouslin,Allison Acquisto
Publisher : Unknown
Page : 128 pages
File Size : 47,7 Mb
Release : 2016-08-11
Category : Electronic
ISBN : 1524902861

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Food, Nutrition and Culinary Art by Mary Anne Eaton,Janet Rouslin,Allison Acquisto Pdf

Author : Research Chefs Association
Publisher : John Wiley & Sons
Page : 434 pages
File Size : 49,9 Mb
Release : 2016-02-29
Category : Cooking
ISBN : 9780470481349

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Culinology by Research Chefs Association Pdf

Culinology: The Intersection of Culinary Art and Food Science will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice industries. It will be the authoritative source that will add value and relevance to this growing discipline and its practitioners. Integrating culinary arts with food science and technology, this book provides the best strategy for developing successful food products on a large scale. Real-world applications and business models ground the book and clearly illustrate how the concepts and theories work in business and industry.

Author : Stefan Gössling,C. Michael Hall
Publisher : Routledge
Page : 406 pages
File Size : 44,5 Mb
Release : 2021-12-09
Category : Business & Economics
ISBN : 9781351740234

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The Sustainable Chef by Stefan Gössling,C. Michael Hall Pdf

This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.

Author : Silvia Bottinelli,Margherita d’Ayala Valva
Publisher : University of Arkansas Press
Page : 417 pages
File Size : 45,6 Mb
Release : 2017-06-01
Category : Art
ISBN : 9781682260258

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The Taste of Art by Silvia Bottinelli,Margherita d’Ayala Valva Pdf

The Taste of Art offers a sample of scholarly essays that examine the role of food in Western contemporary art practices. The contributors are scholars from a range of disciplines, including art history, philosophy, film studies, and history. As a whole, the volume illustrates how artists engage with food as matter and process in order to explore alternative aesthetic strategies and indicate countercultural shifts in society. The collection opens by exploring the theoretical intersections of art and food, food art’s historical root in Futurism, and the ways in which food carries gendered meaning in popular film. Subsequent sections analyze the ways in which artists challenge mainstream ideas through food in a variety of scenarios. Beginning from a focus on the body and subjectivity, the authors zoom out to look at the domestic sphere, and finally the public sphere. Here are essays that study a range of artists including, among others, Filippo Tommaso Marinetti, Daniel Spoerri, Dieter Roth, Joseph Beuys, Al Ruppersberg, Alison Knowles, Martha Rosler, Robin Weltsch, Vicki Hodgetts, Paul McCarthy, Luciano Fabro, Carries Mae Weems, Peter Fischli and David Weiss, Janine Antoni, Elżbieta Jabłońska, Liza Lou, Tom Marioni, Rirkrit Tiravanija, Michael Rakowitz, and Natalie Jeremijenko.

Author : Massimo Montanari
Publisher : Columbia University Press
Page : 166 pages
File Size : 53,7 Mb
Release : 2006
Category : Food
ISBN : 9780231137904

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Food is Culture by Massimo Montanari Pdf

Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food--its capture, cultivation, preparation, and consumption--represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions. Massimo Montanari begins with the "invention" of cooking which allowed humans to transform natural, edible objects into cuisine. Cooking led to the creation of the kitchen, the adaptation of raw materials into utensils, and the birth of written and oral guidelines to formalize cooking techniques like roasting, broiling, and frying. The transmission of recipes allowed food to acquire its own language and grow into a complex cultural product shaped by climate, geography, the pursuit of pleasure, and later, the desire for health. In his history, Montanari touches on the spice trade, the first agrarian societies, Renaissance dishes that synthesized different tastes, and the analytical attitude of the Enlightenment, which insisted on the separation of flavors. Brilliantly researched and analyzed, he shows how food, once a practical necessity, evolved into an indicator of social standing and religious and political identity. Whether he is musing on the origins of the fork, the symbolic power of meat, cultural attitudes toward hot and cold foods, the connection between cuisine and class, the symbolic significance of certain foods, or the economical consequences of religious holidays, Montanari's concise yet intellectually rich reflections add another dimension to the history of human civilization. Entertaining and surprising, Food Is Culture is a fascinating look at how food is the ultimate embodiment of our continuing attempts to tame, transform, and reinterpret nature.

Author : Andrew Dornenburg,Karen Page
Publisher : John Wiley & Sons
Page : 450 pages
File Size : 40,5 Mb
Release : 1996-11-14
Category : Cooking
ISBN : 9780471287858

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Culinary Artistry by Andrew Dornenburg,Karen Page Pdf

"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.

Author : Jean-Louis Flandrin,Massimo Montanari
Publisher : Columbia University Press
Page : 642 pages
File Size : 50,9 Mb
Release : 2013-05-21
Category : Cooking
ISBN : 9780231111553

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Food by Jean-Louis Flandrin,Massimo Montanari Pdf

When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.

Author : Michael Brenner,Pia Sörensen,David Weitz
Publisher : W. W. Norton & Company
Page : 376 pages
File Size : 50,8 Mb
Release : 2020-10-20
Category : Science
ISBN : 9780393634938

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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine by Michael Brenner,Pia Sörensen,David Weitz Pdf

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.

Author : Jerry Gleason
Publisher : Unknown
Page : 864 pages
File Size : 48,7 Mb
Release : 2017
Category : Cooking
ISBN : 0134629337

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Introduction to Culinary Arts by Jerry Gleason Pdf

Author : Ken Mondschein
Publisher : Infobase Publishing
Page : 153 pages
File Size : 41,8 Mb
Release : 2009
Category : Food service
ISBN : 9780816075997

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Food and Culinary Arts by Ken Mondschein Pdf

Author : Ruth Berolzheimer
Publisher : Penguin
Page : 1044 pages
File Size : 52,5 Mb
Release : 1988-03-01
Category : Cooking
ISBN : 0399513884

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Culinary Arts Institute Encyclopedic Cookbook by Ruth Berolzheimer Pdf

A guide to meal planning preparation which includes numerous menus for all occasions and thousands of tested recipes

Author : Jerry Gleason
Publisher : Pearson
Page : 0 pages
File Size : 43,9 Mb
Release : 2020-07-23
Category : Cooking
ISBN : 0136687180

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Introduction to Culinary Arts by Jerry Gleason Pdf

Author : Cesar Vega,Job Ubbink,Erik van der Linden
Publisher : Columbia University Press
Page : 338 pages
File Size : 55,6 Mb
Release : 2013-08-13
Category : Cooking
ISBN : 9780231153454

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The Kitchen as Laboratory by Cesar Vega,Job Ubbink,Erik van der Linden Pdf

In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create--and sometimes revamp--dishes that respond to specific desires, serving up an original encounter with gastronomic practice. From grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads, the essays in The Kitchen as Laboratory cover a range of culinary creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as strategies used to create a great diversity of foods and dishes. Contributors end each essay with their personal thoughts on food, cooking, and science, thus offering rare insight into a professional's passion for experimenting with food.

Author : Timothy Tucker,Amanda Eaton
Publisher : Createspace Independent Publishing Platform
Page : 146 pages
File Size : 52,9 Mb
Release : 2016-10-10
Category : Electronic
ISBN : 1537771523

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Destination Chef by Timothy Tucker,Amanda Eaton Pdf

This textbook of culinary and workplace basics aims to prepare students of the Culinary Arts Training Program to become gainfully employed in a restaurant or commercial kitchen in ten weeks.