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The Kitchen as Laboratory
“Provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay’s author.”—Peter Barham, author of The Science of Cooking In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic—from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice ...
Edible
In the tradition of Michael Pollan and Eating Animals by Jonathan Safran Foer, an anthropologist makes the case for why insects are the key to solving the world's food problems.
On Eating Insects
A compelling first-hand look at one of today's most fascinating food trends - the practice of cooking with and eating insects The concept of eating insects has taken off in recent years in the West, with media coverage ranging from sensationalist headlines to passionate press pieces about the economic benefits. Yet little has been written about how they taste, how diverse they are as ingredients, and how to prepare them as food. On Eating Insects is the first book to take a holistic look at the subject, presenting essays on the cultural, political, and ecological significance of eating insects, alongside stories from the field, tasting notes, and recipes by the Nordic Food Lab.
History of Tempeh and Tempeh Products (1815-2022)
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 325 photographs and illustrations - mostly color. Free of charge in digital PDF format.
The influence of fat content on sensory properties and consumer perception of dairy products
This project was aimed at obtaining knowledge about the sensory quality of dairy products with a low fat content. Three experiments investigated the effect of fat on sensory properties in different product categories - milk, cream cheese and ice cream. This report was a PhD thesis presented to the Royal Veterinary and Agricultural University, Denmark.
History of Tempeh and Tempeh Products (1815-2020)
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 234 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books
Henderson/Wright Ancestry
Lloyd Fisher Henderson was born 29 November 1892 in Chagrin Falls, Ohio. His parents were Hugh Goudy Henderson (1866-1922) and Ada Mary Fisher (1867-1930). He married Evangeline Fay Wright (1898-1971) 16 June 1920 in Shaker Heights, Ohio. They had three sons. Ancestors, descendants and relatives lived mainly in Ohio, Pennsylvania, Massachusetts, England and Holland.
The Kitchen as Laboratory
In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create--and sometimes revamp--dishes that respond to specific desires, serving up an original encounter with gastronomic practice. From grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads, the essays in The Kitchen as Laboratory cover a range of culinary creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as strategies used to create a great diversity of foods and dishes. Contributors end each essay with their personal thoughts on food, cooking, and science, thus offering rare insight into a professional's passion for experimenting with food.
Spektrum Kompakt - Insekten
Sie bilden die artenreichste Tiergruppe auf unserem Planeten, und ihre Bedeutung im Räderwerk der Ökosysteme ist kaum zu überschätzen: die Insekten. Doch seit einigen Jahren beobachten Forscher besorgt, dass die Bestände von Bienen, Schmetterlingen und Co abnehmen. Was lässt sich dagegen tun? Und wie sieht es andererseits mit der Bedrohung durch Schädlinge aus? Außerdem zeigen wir Ihnen in diesem Kompakt, wie Wasserläufer auf dem Wasser laufen, warum manche Käferflügel so brillant schillern – und stellen Ihnen einige Arten vor, von denen Sie besser Abstand halten.
