On
Food and Cooking : The Science & Lore of the Kitchen
A unique mix of culinary lore,
food history, and scientific
investigation, McGee's compellingly readable book explores every aspect
of the food we eat: where it comes from, what it's made of, and how and
why it behaves as it does when we bake, broil, steam, or otherwise
ready it for the table. In addition to chapters on foods such as eggs,
fruit, meat, and dairy products, McGee investigates wine, beer, and
distilled liquors (the first alcoholic beverage was probably produced
10,000 years ago when some honey was forgotten); food additives
(adulterated food has always been with us); and digestion and sensation
(most of our food aversions are learned by taste-testing in childhood),
among other topics. A section on nutrition reveals, among much else,
that Americans have always been prey to food faddism. Order Now
|
