| Description |
xx, 442 pages : illustrations ; 23 cm |
| Contents |
Contents note continued: 11.The Science That Fascinates Chefs -- 11.1.Chefs and Innovation -- 11.2.The New Ingredients -- 11.3.Three-D Sauces -- 11.4.Edible Films -- 11.5.Spherification -- 11.6.Smoke and Aroma -- 11.7.Structures That Sound -- 11.8.Explosive and Bubbly Matrices -- 11.9.Kitchen Cryogenics -- 11.10.Cold Reductions -- 11.11.Structuring by Freezing -- 11.12.Delicious Cotton Candies -- 11.13.Impregnation under Vacuum -- 11.14.Sous-vide Cooking -- 11.15.Cooking with Glucono-δ-Lactone (GDL) -- Notes -- 12.Healthy Habits -- 12.1.The Mark of the Past -- 12.2.What Our Genes Say -- 12.3.The Weight of Health -- 12.4.Habits and Diets -- 12.5.Time Is Not on Our Side -- 12.6."Healthy Diets" -- 12.7.Nutritional Engineering -- 12.8.Information Overload -- 12.9.Educating Consumers -- 12.10.MBA: Master's Degree in Better Alimentation -- 12.11.Designing Foods -- Notes -- 13.Final Comments -- 13.1.Lessons from a Failed Experiment -- 13.2.Homo gastronomicus and Gastronators -- |
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Contents note continued: 13.3.Gastronomic Engineering -- 13.4.A Time for Food (Structure) -- Notes |
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Contents note continued: 2.14.Measuring with Instruments -- 2.15.Measuring with the Senses -- 2.16.That's the Way I See It -- Notes -- 3.Journey to the Center of Our Food -- 3.1.Flavorful Structures -- 3.2.We Can't See the Best Part -- 3.3.Eyes Wide Open -- 3.4.Food under the Scanner -- 3.5.Cooking under the Microscope -- 3.6.Frying in Lilliput -- 3.7.Cooking Pasta -- 3.8.Microscopy in Food Gerontology and Archeology -- 3.9.Chocolate "Bloom" -- 3.10.Reinforced Textures -- 3.11.All in Due Time -- 3.12.Food Structure Design -- Notes -- 4.From Farm to Cells and Back -- 4.1.From Farm to Fork -- 4.2.Why Malthus Was Wrong -- 4.3.The Routes That Lead to Our Mouths -- 4.4.The World's Largest Industry -- 4.5.Eating on Earth -- 4.6.Eating in Space -- 4.7.Less Positive Outlooks -- 4.8.Pig in a Poke? -- 4.9.From Cell to Farm -- 4.10.Food Everywhere -- 4.11.A Bit of Futurology -- 4.12.Sustainable Foods -- 4.13.Wasted Food Structures -- Notes -- 5.A Pinch of Mathematics -- |
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Contents note continued: 5.1.How Mathematics Helps -- 5.2.Engineers and Their Formulas -- 5.3.We Are Not All Equal -- 5.4.Everything Changes over Time -- 5.5.Hard-to-Kill Bacteria -- 5.6.Flavorful Experiences -- 5.7.Kitchen Fractals -- 5.8.Images in the Kitchen -- Notes -- 6.Nutritional and Culinary Thermodynamics -- 6.1.Thermodynamics and Some of Its Characters -- 6.2.Complying with Laws -- 6.3.Escaping from Equilibrium -- 6.4.An Accounting Exercise -- 6.5.Appetite and Satiety -- 6.6.Calories in the Kitchen and Cooking -- 6.7.Heating with Waves -- 6.8.Barbecue at the Lab -- Notes -- 7.Between Brain and Cell -- 7.1.Structures That Must Be Broken -- 7.2.Molecules on the Move -- 7.3.Food in the Mouth and in the Nose -- 7.4.Expert and Electronic Noses -- 7.5.A Well-Fed Brain -- 7.6.Back to Molecules: Digestion -- 7.7.Starch Gets to the Blood -- 7.8.We Receive Less than What We Pay -- 7.9.Why Do We Age? -- 7.10.Nutrition: Quo vadis? -- Notes -- |
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Contents note continued: 8.Culinary Technologies and Food Structures -- 8.1.The Conservation Map -- 8.2.Waiting for Dinner to Be Ready -- 8.3.Materials and Utensils in the Kitchen -- 8.4.Bringing Industry into the Kitchen -- 8.5.Measure or Make Measurable -- 8.6.Why Does Popcorn Pop? -- 8.7.Deciphering Frying -- 8.8.In Search of the Perfect Coffee -- Notes -- 9.The Pleasure of Eating -- 9.1.Enjoying Eating -- 9.2.Gastronomy, Gourmet, Gourmand, Glutton, and So On -- 9.3.Engineering at the Table -- 9.4.Origin of Restaurants -- 9.5.The Expensive Restaurant Boom -- Notes -- 10.The Empowerment of Chefs -- 10.1.Gastronomy and Art -- 10.2.The Chef Who Invented Air -- 10.3.Chefs: The Top Ten -- 10.4.The New Cuisines -- 10.5.In the Hands of a Chef -- 10.6.Molecular Gastronomy -- 10.7.From the Test Tube to the Palate -- 10.8.The Reason Scientists Do Not Write Recipes -- 10.9.Gastronomy Goes to College -- 10.10.Some Books on Gastronomy and Science -- Notes -- |
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Machine generated contents note: 1.Nutritious and Delicious Molecules -- 1.1.We Eat Molecules and We Are Molecules -- 1.2.The Building Blocks -- 1.3.Molecules That Change -- 1.4.There Is an Additive in My Soup! -- 1.5.Sweet Molecules -- 1.6.The Color of Food -- 1.7.Salt for All Tastes -- 1.8.Molecules for Good Health -- 1.9.Genes a la carte -- 1.10.Unwanted Guests -- 1.11.There Is Always Risk -- 1.12.Who Can Protect Us? -- 1.13.Designer Molecules -- 1.14.Bittersweet -- 1.15.Misallocated Molecules -- Notes -- 2.Food Materials and Structures -- 2.1.Natural Structures -- 2.2.Molecular Sociology -- 2.3.The Science of Chewable Structures -- 2.4.Transforming Structures with Heat -- 2.5.Strange Liquids and Solids -- 2.6.Love/Hate Relationships -- 2.7.Capturing Air -- 2.8.To Gel or Not to Gel -- 2.9.Bread: From Molecules to Structures -- 2.10.Changing Structures -- 2.11.Dairy Nanotechnology -- 2.12.The Other Milky Way -- 2.13.Young and Varied Structures -- |
| Summary |
Nature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food structures enter our mouths and different sensations invade our bodies. By the time these structures reach our cells, they have been broken back down into molecules that serve as fuel and raw materials for our bodies. Drawing from the physical and engineering sciences, food technology, nutrition, and gastronomy, Edible Structures: The Basic Science of What We Eat examines the importance of food structures -- the supramolecular assemblies and matrices that are created by nature and when we cook -- rather than the basic chemical compounds that are the more traditional focus of study |
| Notes |
"... an authorized translation of a book published in Spanish by Ediciones Universidad Cato??lica de Chile, Santiago, Chile, under the title Ingenieri??a gastrono??mica, 2011" -- t.p. verso |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Translated from the Spanish |
| Subject |
Food industry and trade.
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Food -- Analysis.
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Food -- Biotechnology.
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Food -- Composition.
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| Author |
Blazes, Marian, translator
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Ediciones Universidad Católica de Chile, printer
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| LC no. |
2012275111 |
| ISBN |
1439898901 |
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9781439898901 |
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