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Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking

by Guy Crosby Columbia University Press
Pub Date:
12/2019
ISBN:
9780231192927
Format:
Hbk 208 pages
Price:
AU$64.99 NZ$65.21
Product Status: In Stock Now
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Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste.


 


Cooking food is one of the activities that makes humanity unique. It’s not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science’s understanding of what happens at a molecular level when we apply heat to food. Mastering new ways of feeding ourselves has resulted in leaps in longevity and explosions in population - and the potential of cooking science is still largely untapped.


 


In Cook, Taste, Learn, the food scientist and bestselling author, Guy Crosby, offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste. Crosby explains why both home cooks and professional chefs should learn how to apply cooking science, arguing that we can easily improve the nutritional quality and gastronomic delight of everyday eating. Science-driven changes in the way we cook can help reduce the risk of developing chronic diseases and enhance our quality of life. The book features accessible explanations of complex topics as well as a selection of recipes that illustrate scientific principles. Cook, Taste, Learn reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science.

Preface


1. The Evolution of Cooking (2 Million–12,000 Years Ago)


2. The Dawn of Agriculture Revolutionizes Cooking (12,000 Years Ago–1499)


3. Early Science Inspires Creativity in Cooking (1500–1799)


4. The Art of Cooking Embraces the Science of Atoms (1800–1900)


5. Modern Science Transforms the Art of Cooking (1901–Present)


6. Cooking Science Catches Fire!


7. The Good, the Bad, and the Future of Cooking Science


Bibliography


Index

"Cook, Taste, Learn elegantly intertwines history, chemistry, anthropology, and culinary science to create a captivating guided tour through the arc of human invention. The general scientific advancements feel just as vital to our enjoyment of good food as the evolution of cooking science. An accessible and inspiring contribution to the history of science!" - Ali Bouzari, author of Ingredient: Unveiling the Essential Elements of Food
Guy Crosby is an adjunct associate professor at Harvard University, and formerly an associate professor in the Department of Chemistry and Food Science at Framingham State University. Prior to his work as a professor he spent thirty years in the food industry at FMC Corporation and Opta Food Ingredients, Inc. He is the co-author of The Science of Good Cooking (2012) and Cook's Science (2016).