Molecular Gastronomy
Exploring the Science of Flavor
By Herve This; M. B. DeBevoise (Translator)
(Columbia University Press, Hardcover, 9780231133128, 377pp.)
Publication Date: December 2005
Other Editions of This Title: Paperback
Categories: Food Science
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An international sensation, "Molecular Gastronomy" debunks a variety of time-honored rules and dictums about cooking, but also presents new knowledge from which readers can improve the preparation of a variety of dishes. Herv? This, a physical chemist, discusses the physiology of flavor and explores the brain's perception of tastes, the effect of chewing on food, and the reaction of the tongue to various stimuli. Bringing the instruments and techniques of the laboratory into the kitchen, Herv?'s entertaining revelations are for cooks, gourmets, and scientists alike.
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