Gastronomie! PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Gastronomie! PDF full book. Access full book title Gastronomie! by E. Thomas Hughes. Download full books in PDF and EPUB format.
Author: E. Thomas Hughes
Publisher: Bunker Hill Publishing, Inc.
ISBN: 9781593730291
Category : Cooking
Languages : en
Pages : 142
Get Book Here
Book Description
Written by the founders of The Food Museum in Albuquerque, NM, this book explores the fascinating regional ingredients that make up the heritage of French food.
Author: E. Thomas Hughes
Publisher: Bunker Hill Publishing, Inc.
ISBN: 9781593730291
Category : Cooking
Languages : en
Pages : 142
Get Book Here
Book Description
Written by the founders of The Food Museum in Albuquerque, NM, this book explores the fascinating regional ingredients that make up the heritage of French food.
Author: Fernand Point
Publisher: Duckworth Publishing
ISBN: 9780715638361
Category : Cooking, French
Languages : en
Pages : 240
Get Book Here
Book Description
Since its first publication in France in 1969, Fernand Point's 'Ma Gastronomie' has taken its place among the true classics of French gastronomy. It is as celebrated for Point's wise, witty and provocative views on food as for his remarkable, inventive recipes, carefully compiled from his handwritten notes.
Author: Ali-Bab
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 488
Get Book Here
Book Description
Author: Erec R. Koch
Publisher: Associated University Presse
ISBN: 9780874130102
Category : Philosophy
Languages : en
Pages : 398
Get Book Here
Book Description
Those two developments converge to construct an aesthetic body; that is, in its full etymological sense, a body whose principal functions are the production of sensation and affectivity. This study examines the importance of the body in the determination of sensibility and passion in French culture of the seventeenth century." "The Aesthetic Body will engage readers with interests in literature, philosophy, the history of ideas, the history of science and medicine, cultural history, and political theory of the French early modem period."--Jacket.
Author: Prosper Montagné
Publisher:
ISBN: 9780517570326
Category : Cookbooks
Languages : en
Pages : 0
Get Book Here
Book Description
Includes 8500 recipes and 1000 illustrations.
Author: Maynard Andrew Amerine
Publisher: University of California, Agriculture and Natural Resources
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 76
Get Book Here
Book Description
Author:
Publisher: Odile Jacob
ISBN: 2738188346
Category :
Languages : en
Pages : 337
Get Book Here
Book Description
Author: Manfred Schrenk
Publisher: Lulu.com
ISBN: 3950311033
Category : Technology & Engineering
Languages : en
Pages : 732
Get Book Here
Book Description
RE-MIXING THE CITY - Towards Sustainability and Resilience? There is nothing permanent except change. (Heraclitus) Cities worldwide are facing rapid social, economic, environmental, technological and cultural changes such as: rapid urbanisation, aging of society, security issues, housing emergency, new solutions on mobility, integration of immigrants, food and water shortage, etc. Especially in times of economic crisis and demographic changes in cities, it is necessary to think about how to best handle what we have, and therefore "RE-MIXING THE CITY" is a challenge to manage and re-combine the elements which make our modern cities in order to better respond to change.
Author: Nelleke Teughels
Publisher: Routledge
ISBN: 1317186435
Category : History
Languages : en
Pages : 349
Get Book Here
Book Description
World exhibitions have been widely acknowledged as important sources for understanding the development of the modern consumer and urbanized society, yet whilst the function and purpose of architecture at these major events has been well-studied, the place of food has received very little attention. Food played a crucial part in the lived experience of the exhibitions: for visitors, who could acquaint themselves with the latest food innovations, exotic cuisines and ’traditional’ dishes; for officials attending lavish banquets; for the manufacturers who displayed their new culinary products; and for scientists who met to discuss the latest technologies in food hygiene. Food stood as a powerful semiotic device for communicating and maintaining conceptions of identity, history, traditions and progress, of inclusion and exclusion, making it a valuable tool for researching the construction of national or corporate sentiments. Combining recent developments in food studies and the history of major international exhibitions, this volume provides a refreshing alternative view of these international and intercultural spectacles.
Author: Hervé This
Publisher: Columbia University Press
ISBN: 0231147066
Category : Cooking
Languages : en
Pages : 218
Get Book Here
Book Description
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 his trademark eloquence and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, and he demystifies the meaning of taste and the making of flavor. He 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 Hervé This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food.
