xx, 442 pages : illustrations ; 23 cm.

text

unmediated

volume

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.Molecul...

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...

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...

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.Decipher...

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 Cryoge...

Contents note continued: 13.3.Gastronomic Engineering -- 13.4.A Time for Food (Structure) -- Notes.