Related Books
Language: en
Pages: 348
Pages: 348
Type: BOOK - Published: 2013-12-17 - Publisher: CRC Press
The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient que
Language: en
Pages: 334
Pages: 334
Type: BOOK - Published: 2013-12-17 - Publisher: CRC Press
The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient que
Language: en
Pages: 212
Pages: 212
Type: BOOK - Published: 1993-01-01 - Publisher: Prospect Books (UK)
Originally published: Stuttgart, 1822.
Language: en
Pages: 512
Pages: 512
Type: BOOK - Published: 2005-01-01 - Publisher: Council of Europe
The study of culinary culture and its history provides an insight into broad social, political and economic changes in society. This collection of essays looks
Language: en
Pages: 404
Pages: 404
Type: BOOK - Published: 2006 - Publisher: Columbia University Press
French chemist and television personality Herve This uses recent research in chemistry, physics, and biology of food to challenge traditional beliefs about cook
