Cook, Taste, Learn
How the Evolution of Science Transformed the Art of Cooking
$42.40
- Paperback
208 pages
- Release Date
3 August 2021
Summary
Cooking food is one of the activities that makes humanity unique. It’s not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science’s understanding of what happens at a molecular level when we apply heat to food. Mastering new ways of feeding ourselves has resulted in leaps in longevity and explosions in population—and the potential of cooking science is still large…
Book Details
| ISBN-13: | 9780231192934 |
|---|---|
| ISBN-10: | 0231192932 |
| Author: | Guy Crosby |
| Publisher: | Columbia University Press |
| Imprint: | Columbia University Press |
| Format: | Paperback |
| Number of Pages: | 208 |
| Release Date: | 3 August 2021 |
| Weight: | 452g |
| Dimensions: | 17mm x 210mm x 211mm |
| Series: | Arts and Traditions of the Table: Perspectives on Culinary History |
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Critics Review
Reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science.
As a foodie myself I was delighted to see all suspicions confirmed in Cook, Taste, Learn—that advances in the culinary arts are commonly empowered by curious scientists who also happen to be hungry. – Neil deGrasse Tyson, American Museum of Natural History
Cook, Taste, Learn entertains with a smorgasbord of curious facts, delightful explanations, and fun recipes. What is so special about olive oil? Why use one kind of potato for baking and another for boiling? How does one make scrambled eggs fluffy? Crosby’s history of cooking provides a riveting education for your inner chef. – Richard Wrangham, author of Catching Fire: How Cooking Made Us Human
Cook, Taste, Learn elegantly intertwines history, chemistry, anthropology, and culinary science to create a captivating guided tour through the arc of human invention. The general scientific advancements feel just as vital to our enjoyment of good food as the evolution of cooking science. An accessible and inspiring contribution to the history of science! – Ali Bouzari, author of Ingredient: Unveiling the Essential Elements of Food
Crosby is a longtime collaborator, my science expert-in-chief, who has answered every food science question I have ever had… . The genius of his Cook, Taste, Learn is that he pairs useful science with the history of cooking. This makes for a digestible work that [is] punctuated by useful deep dives into boiling in water versus cooking in oil, the science of gels, why terroir matters when cooking beans (the calcium content varies wildly), and how atomic theory changed the understanding of cooking. In Cook, Taste, Learn, you can have your cake and understand its chemistry too. – Christopher Kimball * Milk Street Magazine *
If you are chemist who is whizz in the lab but not so great in the kitchen, this might just be the perfect thing for you! * Chemistry World *
A sprightly delight. * Nature *
Reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science. * Food Technology *
If you’re interested in the science of food and cooking and its history, this is a great book to read. * Food Crumbles *
A well-developed volume with a strong foundation in science. * Choice *
Guy Crosby
Guy Crosby is an adjunct associate professor at Harvard University, and formerly an associate professor in the Department of Chemistry and Food Science at Framingham State University. Prior to his work as a professor he spent thirty years in the food industry at FMC Corporation and Opta Food Ingredients, Inc. He is the co-author of The Science of Good Cooking (2012) and Cook’s Science (2016).
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