Handbook of Molecular Gastronomy Scientific Foundations, Educational Practices, and Culinary Applications

Handbook of Molecular Gastronomy Scientific Foundations, Educational Practices, and Culinary Applications

Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology, and...

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Bibliographic Details
Other Authors: Burke, Róisín M. (Editor), Kelly, Alan L. (Editor), Lavelle, Christophe (Editor), Kientza, Hervé This vo (Editor)
Format: Book
Language:English
Published: Boca Raton CRC Press 2021
Edition:First edition
Subjects:
Molecular gastronomy > Handbooks, manuals, etc
Online Access:Click Here to View Status and Holdings.
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