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Hervé This - The Science of the Oven (Arts and Traditions of the Table: Perspectives on Culinary History)

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The Science of the Oven (Arts and Traditions of the Table: Perspectives on Culinary History): summary, description and annotation

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Mayonnaise takes when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations?The answer: chemistry and physics. With trademark clarity and wit, Herve This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Herv? This breaks food down to its molecular components and matches them to cookings chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks; demystifies the meaning of taste and the making of flavor; describes the properties of liquids, salts, sugars, oils, and fats; and defines the principles of culinary practice, which endow food with sensual as well as nutritional value.For fans of Herv? Thiss popular volumes and for newcomers to his celebrated approach, The Science of the Oven fuses the physiology of taste to the molecular structure of bodies and food, expertly expanding the possibilities of the kitchen. (10/31/09)

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Bibliography
WORKSBYHERVTHIS
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Chocolats et friandises. The best recipes of the Acadmie franaise du Chocolat et de la Confiserie. Luzern: ditions Dormonval, 2001.
Construison un repas. Paris: ditions Odile Jacob, 2007.
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Kitchen Mysteries: Revealing the Science of Cooking. Trans. Jody Gladding. New York: Columbia University Press, 2007.
La casserole des enfants. How to carry out scientific experiments in the kitchen. Paris: ditions Belin, 1997.
La cuisine, cest de lamour, de lart, de la technique. Paris: ditions Odile Jacob, 2006.
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La cuisine, invitation aux sciences. How to use the appeal of cooking to bring children to the sciences. In La Main la pte, bilan de deux ans de rlexions, 119-27. Paris: ditions Delagrave, 1998.
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Molecular Gastronomy: Exploring the Science of Flavor. Trans. M. B. DeBevoise. New York: Columbia University Press, 2006.
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Rvelations gastronomique. Recipes decoded by science. Paris: ditions Belin, 1995.
Trait lmentaire de cuisine. A document that gives the foundations for enlightened cooking. Paris: ditions Belin, 2002.
We Eat Only Disperse Systems: The Preparation of Dishes Is Largely Based on the Control of the Microstructure of Food.... In Amyloid and Amyloidisis, conference records ed. Gilles Grateau, Robert A. Kyle, and Martha Skinner, 510-12. Boca Raton, Fla.: CRC Press, 2005.
JOURNALARTICLES BY HERV THIS
chaque enfant son got (Les rendez-vous du got). Pdiatrie pratique no. 146 (March 2003).
The Cooking Chemist. With Nicolas Kurti. Chemical Intelligencer (January 1995).
Cooking in Schools, Cooking in Universities. Comprehensive Reviews in Food Science and Food Safety 5, no. 3 (2006).
Can a Cooked Egg White Be Uncooked? Chemical Intelligencer (October 1996): 51.
Comment la modlisation des recettes de cuisine peut conduire lallgement. With Robert Meric, Rachel Edwards-Stuart, and Anne Cazor. Revue de nutrition pratique no. 17 (March 2004): 78-85.
Cuisine et mulsions. Revue gnrale des routes (RGRA) no. 809 (September 2002): 59-65.
De la gastronomie molculaire (rsultats rcents). Proceedings from the Forty-sixth Journes nationales de dittique et nutrition (May 10, 2005): 153-63.
De lesprit de systmes dans lart culinaire. Actualits RTE, Groupe Elf (October 1998): 7.
Faisons des expriences simples. La culture scientifique, Atala no. 4 (March 2001).
Food for Tomorrow? How the Scientific Discipline of Molecular Gastronomy Could Change the Way We Eat. EMBO Reports 7, vol. 11 (2006): 1062-66 (doi:10.1038/ sj.embor.7400850).
Froid, magntisme et cuisine: Nicholas Kurti (1908-1998, membre dhonneur de la SFP). Bulletin de la Socit franaise de physique no. 119 (May 1999): 24-25.
From Chocolate Barnaise to Chocolate Chantilly. Chemical Intelligencer (July 1997): 52-57.
Justus Liebig et les extraits de viandes. With Georges Bram. Sciences des aliments vol. 23 (2003): 577-87.
La cration dun annuaire de la chimie des aliments et du got. LActualit chimique (February 2003).
La cuisson usages, tradition et science. In La cuisson des aliments, Seventh Scientific and Technological Meetings of the Food Industries. Agoral 94 (October 5-6, 1994): 13-21.
La gastronomie molculaire. LAcualit chimique (June-July 1995): 42-46.
La gastronomie molculaire. Sciences des aliments 23, no. 2 (2003): 187-98.
La gastronomie molculaire et lavancement de lart culinaire. Sciences no. 98-3 (July 1998).
La gastronomie molculaire et physique. In La Science des denres alimentaires, Food Science, 7-11, ed. Jacques Aghion, CSIPWIC, Commissariat gnral aux Relations internationales de la communaut franaise de Belgique (CGRI). Liege, 1996.
La gastronmie molculaire: La chimie noublie pas le citoyen qui cuisine. LActualit chimique (November 2000): 58-60.
La gastronomie molculaire un science de lart culinaire. Sociologie Sant no. 19 (July 1999): 48-62.
La glatine face aux extraits et aux bouillons de viande. With G. Bram and Cl. Viel. LActualit chimique (November 2000): 50-54.
Lavoisier and Meat Stock. With Robert Mric and Anne Cazor. Comptes Rendus Chimie (2006) (doi:10:1016/j.crci.2006.07.002).
Le got, les tours de main et la science. Le retour de la saveur, published by the INA-PG Students Circle. Agro Paris Grignon (May 1995): 39-44.
Les Ateliers exprimentaux du got, nouveaut pdagogique. Grand N no. 70 (2002): 63-79.
Les chimistes nous feront-ils manger des tablettes nutritives? AMIPS Info, no. 72: 64-73.
Les chimistes nous feront-ils manger des tablettes nutritives? Proceedings from the Robert Debr Foundation, Brussels, April 2005.
Les livres de cuisine anciens lpreuve du nouveau savoir culinaire. Revue critique 60, no. 685-86 (June-July 2004): 546-59.
Les rendez-vous du got. Pdiatrie pratique no. 143 (December 2002).
Les rendez-vous du got. Pdiatrie pratique no. 144 (January 2003).
Les rendez-vous du got. Pdiatrie pratique no. 145 (February 2003).
Lhuile dolive et la gastronomie. OCL 6, no. 1 (January 1999): 95-99.
Liebig et la cuisson de la viande une remise jour dides anciennes. With Georges Bram. C. R. Acad. Sci. Series 11c. Paris (November 1998): 675-80.
Lipides et got. Olagineux, corps gras, lipides (OCL) 6, no. 4 (July-August 1999): 330-35.
Modelisation of Dishes and Exploration of Culinary Precisions: The Two Issues of Molecular Gastronomy. British Journal of Nutrition vol. 93, supp. 1 (April 2005).
Molecular Gastronomy. Angewandte Chemie (intl. ed. in English) 41, no. 1 (2002): 83-88.
Molecular Gastronomy. Nature Materials
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