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Author: Fernand Point Publisher: Duckworth Publishing ISBN: 9780715638361 Category : Cooking, French Languages : en Pages : 240
Book Description
Since its first publication in France in 1969, Fernand Point's 'Ma Gastronomie' has taken its place among the true classics of French gastronomy. It is as celebrated for Point's wise, witty and provocative views on food as for his remarkable, inventive recipes, carefully compiled from his handwritten notes.
Author: Fernand Point Publisher: Duckworth Publishing ISBN: 9780715638361 Category : Cooking, French Languages : en Pages : 240
Book Description
Since its first publication in France in 1969, Fernand Point's 'Ma Gastronomie' has taken its place among the true classics of French gastronomy. It is as celebrated for Point's wise, witty and provocative views on food as for his remarkable, inventive recipes, carefully compiled from his handwritten notes.
Author: E. Thomas Hughes Publisher: Bunker Hill Publishing, Inc. ISBN: 9781593730291 Category : Cooking Languages : en Pages : 142
Book Description
Written by the founders of The Food Museum in Albuquerque, NM, this book explores the fascinating regional ingredients that make up the heritage of French food.
Author: Erec R. Koch Publisher: Associated University Presse ISBN: 9780874130102 Category : Philosophy Languages : en Pages : 398
Book Description
Those two developments converge to construct an aesthetic body; that is, in its full etymological sense, a body whose principal functions are the production of sensation and affectivity. This study examines the importance of the body in the determination of sensibility and passion in French culture of the seventeenth century." "The Aesthetic Body will engage readers with interests in literature, philosophy, the history of ideas, the history of science and medicine, cultural history, and political theory of the French early modem period."--Jacket.
Author: Maynard Andrew Amerine Publisher: University of California, Agriculture and Natural Resources ISBN: Category : Technology & Engineering Languages : en Pages : 76
Author: Nelleke Teughels Publisher: Routledge ISBN: 1317186435 Category : History Languages : en Pages : 348
Book Description
World exhibitions have been widely acknowledged as important sources for understanding the development of the modern consumer and urbanized society, yet whilst the function and purpose of architecture at these major events has been well-studied, the place of food has received very little attention. Food played a crucial part in the lived experience of the exhibitions: for visitors, who could acquaint themselves with the latest food innovations, exotic cuisines and ’traditional’ dishes; for officials attending lavish banquets; for the manufacturers who displayed their new culinary products; and for scientists who met to discuss the latest technologies in food hygiene. Food stood as a powerful semiotic device for communicating and maintaining conceptions of identity, history, traditions and progress, of inclusion and exclusion, making it a valuable tool for researching the construction of national or corporate sentiments. Combining recent developments in food studies and the history of major international exhibitions, this volume provides a refreshing alternative view of these international and intercultural spectacles.
Author: Hervé This Publisher: Columbia University Press ISBN: 0231147066 Category : Food Languages : en Pages : 218
Book Description
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations? The answer: chemistry and physics. With his trademark eloquence and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, and he demystifies the meaning of taste and the making of flavor. He describes the properties of liquids, salts, sugars, oils, and fats and defines the principles of culinary practice, which endow food with sensual as well as nutritional value. For fans of Hervé This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food.
Author: Róisín Burke Publisher: CRC Press ISBN: 1466594799 Category : Health & Fitness Languages : en Pages : 895
Book Description
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. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.
Author: Cheryl Wakerhauser Publisher: Page Street Publishing ISBN: 1624144381 Category : Cooking Languages : en Pages : 192
Book Description
Cheryl Wakerhauser, the award-winning chef and owner of Pix Patisserie, brings new artistry to classic French desserts. With recipes like Le Royale, Amélie, Pear Rosemary Tart, Pistachio Picnic Cake, Bûche de Noël, Crème Brûlée Cookies and Macarons, you will be sure to wow any guest with complex flavors and textures that are unique to French pastry. French dessert is a study in components, and Cheryl breaks each recipe down, providing information on classic techniques while imbuing each recipe with a new twist. Her Amélie recipe, the winner of the Patis France Chocolate Competition, combines orange vanilla crème brûlée, glazed chocolate mousse, caramelized hazelnuts, praline crisp and orange liqueur génoise. Cheryl trained with MOF Philippe URRACA, a prestigious patisserie located in southern France. She has been featured in World of Fine Wine, Delta Sky magazine, Thrillist Portland, Food Network Magazine, The Wall Street Journal, USA Today and Bon Appétit. This book will have 41 recipes and 80 photos.
Author: Tim Farrant Publisher: OUP Oxford ISBN: 0191541427 Category : Literary Criticism Languages : en Pages : 368
Book Description
Balzac's reputation is as a novelist. But short stories make up over half La Comédie humaine, besides scores of other tales and articles. Short forms appear early in Balzac's output, and shape his work throughout his career. Balzac's Shorter Fictions looks at the whole of this corpus, at the nature of short fiction, and at how Balzac's novels developed from his stories - at the links between literary genesis and genre. It explores the roles of short fiction in Balzac's creation, its part in producing effects of virtuality and perspective, and reflects ultimately on the relationship between brevity and length in La Comédie humaine. This, the first complete English-language study of Balzac's work for over forty years, synthesizes recent research on Balzac's practice within the context of modern thought on the author. It is an indispensable book for students and scholars of Balzac, and for all those interested in prose fiction.
Author: Fernand Point
Author: Fernand Point
Author: E. Thomas Hughes
Author: Ali-Bab
Author: Erec R. Koch
Author: Maynard Andrew Amerine
Author: Nelleke Teughels
Author: Hervé This
Author: Róisín Burke
Author: Cheryl Wakerhauser
Author: Tim Farrant