A Pinch of Culinary Science: Boiling an Egg Inside Out and Other Kitchen Tales
暫譯: 一撮烹飪科學：從裡到外煮蛋及其他廚房故事
Hopia, Anu Inkeri, Fooladi, Erik Cyrus
- 出版商: CRC
- 出版日期: 2019-06-26
- 售價: $7,780
- 貴賓價: 9.5 折 $7,391
- 語言: 英文
- 頁數: 235
- 裝訂: Hardcover - also called cloth, retail trade, or trade
- ISBN: 1138611301
- ISBN-13: 9781138611306
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商品描述
This book provides a playground for the readers to practice and develop scientific thinking, by exploring the world of food in a fun way. The authors take the role of someone trying to find interesting questions to ask about familiar, though often hidden, phenomena. Claims (or myths) on everyday cooking provide numerous cases for this. 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.
商品描述(中文翻譯)
這本書為讀者提供了一個練習和發展科學思維的遊樂場，透過有趣的方式探索食物的世界。作者扮演著尋找有趣問題的角色，針對熟悉但常常隱藏的現象提出疑問。日常烹飪中的主張（或迷思）提供了許多案例。這本書以流行的烹飪迷思作為跳板，討論這些謎題，將現象的科學原理與烹飪或工藝的解釋交織在一起。這本書不僅涵蓋科學（物理、化學、生物），還探討食物/烹飪的文化面向（傳統、歷史、情感）。
作者簡介
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.
作者簡介(中文翻譯)
安努·霍皮亞（Anu Hopia），博士，是專注於分子美食學的食品開發教授及研究主任。目前她在土耳其大學擔任食品開發教授。她於1990年至1994年在赫爾辛基大學獲得博士學位。之後，她在加州大學戴維斯分校進行博士後研究，並在赫爾辛基大學擔任高級科學家，直到2000年加入Raisio Plc。此外，自1996年以來，她還在赫爾辛基大學擔任副教授。在Raisio，她首先在研發部門工作了5年，擔任Raisio Benecol業務單位的研發總監，然後轉到國際銷售部門工作了3年。
埃里克·弗拉迪（Erik Fooladi），博士，是奧斯陸大學的沃爾達大學學院副教授，專注於化學、食品、分子美食學、教育及科學教育。他在奧斯陸大學獲得博士學位。他開發了「廚房故事」（The Kitchen Stories）項目，這是一個跨學科的烹飪主張網絡，通過食物學習科學，並通過科學學習食物。
