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McGee On Food And Cooking
''On Food And Cooking: The Science And Lore Of The Kitchen'' is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition. It is published by Hodder & Stoughton in Britain under the title ''McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture''. The book provides a reference to the scientific understanding and preparation of food. It has been described by Alton Brown as "the Rosetta stone of the culinary world", Daniel Boulud has called the book a "must for every cook who possesses an inquiring mind", while Heston Blumenthal has stated it is "the book that has had the greatest single impact on my cooking".Hirst, Christopher, ''The Independent''. (November 13, 2004Snail porridge? It's a matter of taste/ref> The work is separated into sections that focus on the ingredients, providing the structure for the author to speculate on the history of foodstuffs and cookery, and the molecular ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Harold McGee
Harold James McGee (born October 3, 1951) is an American author who writes about the chemistry and history of food science and cooking. He is best known for his seminal book '' On Food and Cooking: The Science and Lore of the Kitchen'' first published in 1984'' On Food and Cooking: The Science and Lore of the Kitchen'' (1984) and revised in 2004. Education McGee was educated at the California Institute of Technology (Caltech), initially to study astronomy, but graduating with a B.S. in Literature in 1973. He went on to do a Ph.D. on the romantic poetry of John Keats supervised by Harold Bloom at Yale University, graduating in 1978. Career Before becoming a food science writer, McGee was a literature and writing instructor at Yale. McGee has also written for ''Nature'', ''Health'', ''The New York Times'', the ''World Book Encyclopedia'', ''The Art of Eating'', '' Food & Wine'', ''Fine Cooking'', and ''Physics Today'' and lectured on kitchen chemistry at cooking schools, un ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heston Blumenthal
Heston Marc Blumenthal (; born 27 May 1966) is a British celebrity chef, TV personality and food writer. Blumenthal is regarded as a pioneer of multi-sensory cooking, food pairing and flavour encapsulation. He came to public attention with unusual recipes, such as bacon-and-egg ice cream and snail porridge. His recipes for triple-cooked chips and soft-centred Scotch eggs have been widely imitated. He has advocated a scientific approach to cooking, for which he has been awarded honorary degrees from Reading, Bristol and London universities and made an honorary Fellow of the Royal Society of Chemistry. Blumenthal's public profile has been increased by a number of television series, most notably for Channel 4, as well as a product range for the Waitrose supermarket chain introduced in 2010. He is the proprietor of the Fat Duck in Bray, Berkshire, a three-Michelin-star restaurant which is widely regarded as one of the best in the world. Blumenthal also owns Dinner, a two-Michel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
1984 Non-fiction Books
Events January * January 1 – The Bornean Sultanate of Brunei gains full independence from the United Kingdom, having become a British protectorate in 1888. * January 7 – Brunei becomes the sixth member of the Association of Southeast Asian Nations (ASEAN). * January 10 ** The United States and the Vatican City, Vatican (Holy See) restore full diplomatic relations. ** The Victoria, Seychelles, Victoria Agreement is signed, institutionalising the Indian Ocean Commission. *January 24 – Steve Jobs launches the Macintosh 128K, Macintosh personal computer in the United States. February * February 3 ** Dr. John Buster and the research team at Harbor–UCLA Medical Center announce history's first embryo transfer from one woman to another, resulting in a live birth. ** STS-41-B: Space Shuttle Challenger, Space Shuttle ''Challenger'' is launched on the 10th Space Shuttle mission. * February 7 – Astronauts Bruce McCandless II and Robert L. Stewart make the first untethered spac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Science
Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology. Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry. Food technology incorporates concepts from chemical engineering, for example. Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of products using survey panels or potential consumers, as well as microbiological and chemical testing. Food scientists may study more fundamental phenomena that are directly linked to the production of food products and its properties. Definition The Institute of Food Technol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taillevent
Guillaume Tirel, known as Taillevent ( French: "wind-cutter" i.e. an idle swaggerer) (born ca. 1310 in Pont-Audemer – 1395), was an important figure in the early history of French cuisine. He was cook to the Court of France at the time of the first Valois kings and the Hundred Years' War. His first position was ''enfant de cuisine'' (kitchen boy) to Queen Jeanne d'Évreux. From 1326 he was '' queux'', head chef, to Philip VI. In 1347, he became squire to the Dauphin de Viennois and his ''queux'' in 1349. In 1355 he became squire to the Duke of Normandy, in 1359 his ''queux'' and in 1361 his serjeant-at-arms. The Duke of Normandy became Charles V in 1368 and Tirel continued in his service. From 1381 he was in service to Charles VI. Guillaume Tirel is generally considered one of the first truly "professional" master chefs. He died in 1395 at around 80 years of age. He expanded a collection of recipes as ''Le Viandier'', a famous book on cookery and cookery technique, thought ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Recipe
A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. History Early examples The earliest known written recipes date to 1730 BC and were recorded on cuneiform tablets found in Mesopotamia. Other early written recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia. There are also works in ancient Egyptian hieroglyphs depicting the preparation of food. Many ancient Greek recipes are known. Mithaecus's cookbook was an early one, but most of it has been lost; Athenaeus quotes one short recipe in his '' Deipnosophistae''. Athenaeus mentions many other cookbooks, all of them lost. Andrew Dalby, ''Food in the Ancient World from A to Z'', 2003. p. 97-98. Roman recipes are known starting in the 2nd century BCE with Cato the Elder's '' De Agri Cultura''. Ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New York, New York
New York, often called New York City or NYC, is the most populous city in the United States. With a 2020 population of 8,804,190 distributed over , New York City is also the most densely populated major city in the United States, and is more than twice as populous as second-place Los Angeles. New York City lies at the southern tip of New York State, and constitutes the geographical and demographic center of both the Northeast megalopolis and the New York metropolitan area, the largest metropolitan area in the world by urban landmass. With over 20.1 million people in its metropolitan statistical area and 23.5 million in its combined statistical area as of 2020, New York is one of the world's most populous megacities, and over 58 million people live within of the city. New York City is a global cultural, financial, entertainment, and media center with a significant influence on commerce, health care and life sciences, research, technology, education, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plutarch
Plutarch (; grc-gre, Πλούταρχος, ''Ploútarchos''; ; – after AD 119) was a Greek Middle Platonist philosopher, historian, biographer, essayist, and priest at the Temple of Apollo in Delphi. He is known primarily for his ''Parallel Lives'', a series of biographies of illustrious Greeks and Romans, and ''Moralia'', a collection of essays and speeches. Upon becoming a Roman citizen, he was possibly named Lucius Mestrius Plutarchus (). Life Early life Plutarch was born to a prominent family in the small town of Chaeronea, about east of Delphi, in the Greek region of Boeotia. His family was long established in the town; his father was named Autobulus and his grandfather was named Lamprias. His name is derived from Pluto (πλοῦτον), an epithet of Hades, and Archos (ἀρχός) meaning "Master", the whole name meaning something like "Whose master is Pluto". His brothers, Timon and Lamprias, are frequently mentioned in his essays and dialogues, which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jean Anthelme Brillat-Savarin
Jean Anthelme Brillat-Savarin (; 1 April 1755, Belley, Ain – 2 February 1826, Paris) was a French lawyer and politician, who, as the author of ''The Physiology of Taste'' (''Physiologie du Goût''), gained fame as an epicure and gastronome: " Grimod and Brillat-Savarin. Between them, two writers effectively founded the whole genre of the gastronomic essay." Biography Brillat-Savarin was born in the town of Belley, Ain, where the Rhône River then separated France from Savoy, to a family of lawyers. He studied law, chemistry, and medicine in Dijon in his early years and later practiced law in his hometown. In 1789, at the opening of the French Revolution, he was sent as a deputy to the Estates-General that soon became the National Constituent Assembly, where he acquired some limited fame, particularly for a public speech in defense of capital punishment. His father Marc Anthelme adopted his second surname in 1733 upon the death of an aunt named Savarin who left him her en ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daniel Boulud
Daniel Boulud (born 25 March 1955 in Saint-Pierre-de-Chandieu) is a French chef and restaurateur with restaurants in New York City, Palm Beach, Miami, Toronto, Montréal, Singapore, the Bahamas, the Berkshires and Dubai. He is best known for his eponymous restaurant Daniel, in New York City, which currently holds two Michelin stars. Boulud was raised on a farm near Lyon and trained by several French chefs. Boulud built a reputation in New York, initially as a chef and more recently as a restaurateur. His management company, The Dinex Group, currently includes fifteen restaurants, three locations of a gourmet cafe (Epicerie Boulud), and Feast & Fêtes Catering. His restaurants include Daniel, Le Pavillon, Le Gratin, Café Boulud, Maison Boulud, Joji, and Joji Box, db bistro, Bar Boulud, and Boulud Sud. Culinary background At fifteen, Boulud earned his first professional recognition as a finalist in France's competition for Best Culinary Apprentice. Boulud worked in France with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their unique metabolisms, often evolved to fill a specific ecological niche within specific geographical contexts. Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems. The majority of the food energy required is supplied by the industrial food industry, which produces food with intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rosetta Stone
The Rosetta Stone is a stele composed of granodiorite inscribed with three versions of a Rosetta Stone decree, decree issued in Memphis, Egypt, in 196 BC during the Ptolemaic dynasty on behalf of King Ptolemy V Epiphanes. The top and middle texts are in Egyptian language, Ancient Egyptian using Egyptian hieroglyphs, hieroglyphic and Demotic (Egyptian), Demotic scripts respectively, while the bottom is in Ancient Greek. The decree has only minor differences between the three versions, making the Rosetta Stone key to decipherment of ancient Egyptian scripts, deciphering the Egyptian scripts. The stone was carved during the Hellenistic period and is believed to have originally been displayed within a temple, possibly at Sais, Egypt, Sais. It was probably moved in late antiquity or during the Mamluk Sultanate (Cairo), Mamluk period, and was eventually used as building material in the construction of Fort Julien near the town of Rashid (Rosetta) in the Nile Delta. It was found there ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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