Beloved teacher and bestselling cookbook author Marcella Hazan tells how a young girl raised in Emilia-Romagna became America's godmother of Italian cooking Widely credited with introducing proper I
Nathan Myhrvold and the culinary wizards at The Cooking Lab redefined what a cookbook can be with Modernist Cuisine: The Art and Science of Cooking, heralded by the James Beard Foundation as Cookbook
Creativity is of rising interest to scholars and laypeople alike. Creativity in the arts, however, is very different from creativity in science, business, sports, cooking, or teaching. This book brings together top experts in the field from around the world to discuss creativity across many different domains. Each chapter includes clear definitions, intriguing research, potential measures, and suggestions for development or future directions. After a broad discussion of creativity across different domains, subsequent chapters look deeper into those individual domains (traditional arts, sciences, business, newer domains, and everyday life) to explore how creativity varies when expressed in different ways. Ultimately, the book offers a future-looking perspective integrating the different variations of creativity across domains.
Creativity is of rising interest to scholars and laypeople alike. Creativity in the arts, however, is very different from creativity in science, business, sports, cooking, or teaching. This book brings together top experts in the field from around the world to discuss creativity across many different domains. Each chapter includes clear definitions, intriguing research, potential measures, and suggestions for development or future directions. After a broad discussion of creativity across different domains, subsequent chapters look deeper into those individual domains (traditional arts, sciences, business, newer domains, and everyday life) to explore how creativity varies when expressed in different ways. Ultimately, the book offers a future-looking perspective integrating the different variations of creativity across domains.
In this unique exploration of the mysteries of the human brain, Roger Bartra shows that consciousness is a phenomenon that occurs not only in the mind but also in an external network, a symbolic system. He argues that the symbolic systems created by humans in art, language, in cooking or in dress, are the key to understanding human consciousness. Placing culture at the centre of his analysis, Bartra brings together findings from anthropology and cognitive science and offers an original vision of the continuity between the brain and its symbolic environment. The book is essential reading for neurologists, cognitive scientists and anthropologists alike.
In this unique exploration of the mysteries of the human brain, Roger Bartra shows that consciousness is a phenomenon that occurs not only in the mind but also in an external network, a symbolic system. He argues that the symbolic systems created by humans in art, language, in cooking or in dress, are the key to understanding human consciousness. Placing culture at the centre of his analysis, Bartra brings together findings from anthropology and cognitive science and offers an original vision of the continuity between the brain and its symbolic environment. The book is essential reading for neurologists, cognitive scientists and anthropologists alike.
UPDATED 2nd Edition.Motivated by her husband Mike's PD, Anne Mikkelsen developed a cooking style that blends her training in traditional French cooking with emerging science on the importance of brain
In a light, anecdotal, but highly informative style, seasoned cooking writers reveal the unexpected and always practical science of the kitchen. Covered are such subjects as the amazing alchemy of gr
Describes some of the ways in which people use science, technology, engineering, and mathematics at restaurants and in food service, including transporting and growing food, cooking, ordering meals, a
Alton Brown is a foodie phenomenon: a great cook, a very funny guy, and—underneath it all—a science geek who’s as interested in the chemistry of cooking as he is in eating. (Well, a
Everything you ever need to know about cooking good meat over good fire with over 90 vibrant recipesSeared is a one-stop shop for recipes and practical advice that will help you get the most from cooking meat on your barbecue, beginning with the science of why we need to cook different cuts in different ways and the physics of how fire works.Divided into two sections – BEAST and BIRD – and into SLOW and FAST within those sections, live-fire cooking expert Genevieve Taylor covers everything you'll ever need to know about buying and cooking all kinds of meat, from steaks and fillets, to whole joints and whole birds, and looking at techniques from brining to marinading, smoking to braising, searing super-hot and low and slow cooking.Genevieve provides essential information about setting up your barbecue, sourcing your fuel and lighting your fire, and setting up your grill, with troubleshooting tips throughout. Full of succulent, colorful recipes, Seared is the most useful, practical and c
Two wonderful practical books brimming with hundreds of lively activities for children. Painting, crafts, science experiments, cooking, gardening, magic tricks, music and party games and more, with id
Herb: Mastering the Art of Cooking with Cannabis offers over 200 pages of gorgeously illustrated recipes that elevate the art and science of cooking with cannabis. Chefs Melissa Parks and Laurie Wolf
Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the award-winning Modernist Cuisine
"Science is fun!" Is the motto of this fun-filled book by Prof Reinhard Renneberg. Do you know that in Japan, washing machines have no "cooking program" thanks to enzyme detergents? How to make German
