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Cook, taste, learn : how the evolution of science transformed the art of cooking
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Cook, taste, learn : how the evolution of science transformed the art of cooking

by Guy Crosby

This work explores the history and science of cooking, tracing its evolution from fire to modern molecular techniques. It examines how scientific principles can improve nutrition and flavour, providing accessible explanations and recipes for healthy daily eating.

Accession 15772 ISBN 9780231192927 Publisher Columbia University Press
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TAGS
Curated Derived
Art Evolution Food and Drink History Science
CONNECTIONS
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on_shelf
True
position_updated_at
2026-06-04 14:40
orientation
vertical
Details

Physical

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Hard Back
dimensions
none captured
spine_text
none captured

Metadata

Book form
LOCATION HISTORY
M:S3:12 2 Current vertical
6 days, 3 hours ago
M:S3:13 2 vertical
3 weeks, 5 days ago
Book Location
Updated 6 days, 3 hours ago
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Last synced 2026-05-21 01:11 (2 weeks, 6 days ago)

Identity

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Cook, taste, learn : how the evolution of science transformed the art of cooking
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15772
vernon_slug
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isbn_issn→ isbn (when valid)
9780231192927

Descriptive

production_date
2019
object_type
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brief_description
explains why both home cooks and professional chefs should learn how to apply cooking science, arguing that we can improve the nutritional quality and gastronomic delight of everyday eating.

Subjects & people

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Guy Crosby
tags→ tags
Science, Cooking, Food science
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Cover image

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28729

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