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Meals Matter - a Radical Economics Through Gastronomy by Michael Symons
$57.95 AUD
Category: Food | Series: Arts and Traditions of the Table: Perspectives on Culinary History Ser.
Until the early nineteenth century, political philosophy and economics were dining companions. Both took up fundamental questions of how we should feed one another. But with the rise of corporate capitalism, modern economics lost sight of its primary task and turned away from the complexities of real pe ...Show more
Molecular Gastronomy: Exploring the Science of Flavor by Herve This
$45.00 AUD
Category: Food | Series: Arts & Traditions of the Table: Perspectives on Culinary History
Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pio ...Show more
Note-By-Note Cooking: The Future of Food by Herve This
$42.95 AUD
Category: Food | Series: Arts & Traditions of the Table: Perspectives on Culinary History
Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citr ...Show more
Slow Food by Carlo Petrini
$27.95 AUD
Category: Food | Series: Arts & Traditions of the Table: Perspectives on Culinary History
Take a breath...Read slowly. How often in the course and crush of our daily lives do we afford ourselves moments to truly relish-to truly be present in-the act of preparing and eating food? For most of us, our enjoyment of food has fallen victim to the frenetic pace of our lives and to our increasing ...Show more
Umami: Unlocking the Secrets of the Fifth Taste by Ole G. Mouritsen
$58.95 AUD
Category: Food | Series: Arts & Traditions of the Table: Perspectives on Culinary History
In the West, we have identified only four basic tastes--sour, sweet, salty, and bitter--that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression t ...Show more
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