Cook, Taste, Learn
How the Evolution of Science Transformed the Art of Cooking
1st Edition
Published on 18. November 2019
208 pages
978-0-231-55005-5 (ISBN)
Description
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.
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08/2021
Columbia University Press
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12/2019
Columbia University Press
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Person
Crosby Guy:
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).Guy Crosby, PhD, CFS, is adjunct associate professor of nutrition at the Harvard T. H. Chan School of Public Health. He is the science editor for Christopher Kimball's Milk Street and was the science editor for America's Test Kitchen. He is coauthor of New York Times best-seller The Science of Good Cooking (2012) and Cook's Science (2016).
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).Guy Crosby, PhD, CFS, is adjunct associate professor of nutrition at the Harvard T. H. Chan School of Public Health. He is the science editor for Christopher Kimball's Milk Street and was the science editor for America's Test Kitchen. He is coauthor of New York Times best-seller The Science of Good Cooking (2012) and Cook's Science (2016).
Content
Preface
Acknowledgments
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
Acknowledgments
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
