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Public release date: 21-Feb-2012[ | E-mail |
Share ] Contact: Julia Maldonado-Valderrama
julia@ugr.es
34-958-241-000 x20387
University of Granada
The book 'The Kitchen as Laboratory: Reflections on the Science of Food and Cooking,' published by the University of Columbia, was presented on Feb. 17 in New York
A group of University of Granada researchers have participated in the writing of a book published bythe University of Columbia, NY, entitled The Kitchen as Laboratory: Reflections on the Science of Food andCooking, where a scientific approach to cooking is provided. The book was presented on 17thFebruary in New York.
In this global collaboration of essays, chefsand 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 dishes that respond to specificdesires and serve up an original encounter with gastronomic practice.
The essays that compose Thekitchen as a Laboratory cover a range of culinary creations and their history and culture from the seemingly mundane to the food fantastic -from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugarglasses, and jellified beads. They consider the significance of an eater's background and dining atmosphere and the importance of achef's methods, as well as the strategies used to create a greatdiversity of foods and dishes. This collection "will delight experts and amateurs alike".
Physics and Chemistry in the Kitchen
As restaurants currently rely more on science-based cooking, chefs increasingly explore the physics and chemistry behind culinary art. Contributors end each essay with their personal thoughts on food, cooking, and science,offering rare insight into a professional's passion for playing with food.
The researchers Julia Maldonado-Valderrama and Mara Jos Glvez Ruiz, at the University of Granada Department of Applied Physics, participated in the completion of the chapter devoted to milk foam, where the technique and ingredients employed to get the perfect foam in a cappuccino are described.
"At present, foam is one of the most useful elements in culinary innovation; therefore, this chapter is very relevant to the contents of this book", the researchers affirm. Their research is focused on the physical and chemical properties of emulsions and foams".
The authors of this chapter describe the scientific foundations of foam by providing an explanation of thestructure and basic properties of "this fascinating element infood".
The mathematical foundations of the generation and composition of bubbles are extremely complex. The book states that "If you start the day with a creamy cappuccino and end it with a foamy beer, then your day starts andends with one of the scientifically most intriguing foods", the book states.
The chapter written by the University of Granada researchers reveals the physical and chemical interactions that give foam its characteristic texture and consistency, thus providing a new insight to this type of structures.
###
Contact:
Julia Maldonado-Valderrama
Department of Applied Physics, University of Granada
Tel: 958241000 Ext 20387
E-mail address: julia@ugr.es
[ | E-mail | Share ] ?
AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert! system.
Public release date: 21-Feb-2012[ | E-mail |
Share ] Contact: Julia Maldonado-Valderrama
julia@ugr.es
34-958-241-000 x20387
University of Granada
The book 'The Kitchen as Laboratory: Reflections on the Science of Food and Cooking,' published by the University of Columbia, was presented on Feb. 17 in New York
A group of University of Granada researchers have participated in the writing of a book published bythe University of Columbia, NY, entitled The Kitchen as Laboratory: Reflections on the Science of Food andCooking, where a scientific approach to cooking is provided. The book was presented on 17thFebruary in New York.
In this global collaboration of essays, chefsand 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 dishes that respond to specificdesires and serve up an original encounter with gastronomic practice.
The essays that compose Thekitchen as a Laboratory cover a range of culinary creations and their history and culture from the seemingly mundane to the food fantastic -from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugarglasses, and jellified beads. They consider the significance of an eater's background and dining atmosphere and the importance of achef's methods, as well as the strategies used to create a greatdiversity of foods and dishes. This collection "will delight experts and amateurs alike".
Physics and Chemistry in the Kitchen
As restaurants currently rely more on science-based cooking, chefs increasingly explore the physics and chemistry behind culinary art. Contributors end each essay with their personal thoughts on food, cooking, and science,offering rare insight into a professional's passion for playing with food.
The researchers Julia Maldonado-Valderrama and Mara Jos Glvez Ruiz, at the University of Granada Department of Applied Physics, participated in the completion of the chapter devoted to milk foam, where the technique and ingredients employed to get the perfect foam in a cappuccino are described.
"At present, foam is one of the most useful elements in culinary innovation; therefore, this chapter is very relevant to the contents of this book", the researchers affirm. Their research is focused on the physical and chemical properties of emulsions and foams".
The authors of this chapter describe the scientific foundations of foam by providing an explanation of thestructure and basic properties of "this fascinating element infood".
The mathematical foundations of the generation and composition of bubbles are extremely complex. The book states that "If you start the day with a creamy cappuccino and end it with a foamy beer, then your day starts andends with one of the scientifically most intriguing foods", the book states.
The chapter written by the University of Granada researchers reveals the physical and chemical interactions that give foam its characteristic texture and consistency, thus providing a new insight to this type of structures.
###
Contact:
Julia Maldonado-Valderrama
Department of Applied Physics, University of Granada
Tel: 958241000 Ext 20387
E-mail address: julia@ugr.es
[ | E-mail | Share ] ?
AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert! system.
Source: http://www.eurekalert.org/pub_releases/2012-02/uog-uog022112.php
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