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La Ciencia de Los Sabores (the Science of Flavor)
Hardcover
Publisher Price: $30.00
Publisher: DK Publishing (Dorling Kindersley)
Published: Nov 4 2025
Pages: 224
Weight: 2.20
Height: 0.90 Width: 8.50 Depth: 10.10
Language: Spanish
Qué encontrarás en su interior?
- Explicaciones cientÃficas sobre los factores que influyen en nuestra experiencia a la hora de comer, como la atmósfera, la música, la humedad, o las conversaciones en la mesa, y en las sensaciones que nos provoca la comida (calor, efervescencia, frescor...)
- Los mejores trucos y técnicas para cocinar tus platos preferidos ( con un toque diferente!)
- Dividido en cuatro capÃtulos: la biologÃa de los sabores, la neurologÃa de los sabores, la quÃmicade los sabore y la ciencia de los ingredientes.
- Escrito por el reconocido cientÃfico alimentario Dr. Stuart Farrimond.
Redescubre los alimentos y empieza a cocinarlos con una nueva visión teniendo en cuenta las expectativas, la anticipación, la atmósfera, el ambiente, los colores, los cubiertos, los sonidos o las interacciones sociales que ocurren a tu alrededor. El regalo perfecto tanto para cocineros principiantes como para chefs de alta cocina.
------------------------------------------------------------------Food is comfort, joy, and nostalgia all rolled into one experience.
Dr Stuart Farrimond is a leading food scientist. He created this interesting cookbook that combines different flavors and introduces you to weird and wonderful food science hacks. As anyone who has lost their sense of taste will know, flavorless food is dull and monochrome - flavor brings food into full technicolor life. Yet it can be challenging to make something tasty; the secrets to flavor can baffle chefs and scientists alike.Dr Farrimond unpacks the neurology of flavor to include expectation, anticipation, atmosphere, ambiance, colors, cutlery, sound, temperature, humidity, altitude, background music/chatter, and social interaction into dishes.
This book reveals flavor's hidden mysteries for humble home cooks and chefs. It explains the latest scientific know-how and how to apply it in techniques that will breathe new life into familiar dishes and perhaps even let you encounter foods in a whole new way.
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