Calculating and Problem Solving Through Culinary ExperimentationAutor Herve (INRAE/AgroParisTech) This vo Kientza
en Limba Engleză Paperback – 3 noi 2022
Ilustrații: 4 Tables, black and white; 58 Line drawings, color; 6 Line drawings, black and white; 26 Halftones, color; 1 Halftones, black and white; 8 Illustrations, color; 83 Illustrations, black and white
Dimensiuni: 173 x 250 x 17 mm
Greutate: 0.67 kg
Editura: Taylor & Francis Ltd.
Hervé This vo Kientza is a physical chemist at INRAE and professor at AgroParisTech. He is the director of the AgroParisTech-INRAE International Centre for Molecular Gastronomy, the head of the INRAE Group of Molecular Gastronomy, the scientific director of the Fondation Science & Culture alimentaire, at the French Academy of Sciences, the president of the Educational Committee of the Institute for Advanced Studies in Gastronomy (University of Reims Champagne Ardennes/Le Cordon bleu), a member of the Steering Committee of the Académie d¿Alsace and a scientific advisor of the journal Pour la Science.
Preface. About the Author. Let Us Stand on Our Two Legs. Practical Skills. Theoretical Skills. Calculation. Gases (G). Liquids (L). Foams (G/L Systems). Emulsions (L1/L2). Gels. Suspensions. More Complex Systems. Conclusion. Index.