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The Kitchen as LaboratoryReflections on the Science of Food and Cooking

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

César Vega, Job Ubbink, and Erik van der Linden (eds)

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
book
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.001.0001
Subject:
Sociology, Science, Technology and Environment

Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. This book advances culinary ... More

Mankind Beyond EarthThe History, Science, and Future of Human Space Exploration

Mankind Beyond Earth: The History, Science, and Future of Human Space Exploration

Claude Piantadosi

Published in print:
2015
Published Online:
November 2015
ISBN:
9780231162432
eISBN:
9780231531030
Item type:
book
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231162432.001.0001
Subject:
Sociology, Science, Technology and Environment

Seeking to reenergize Americans' passion for the space program, the value of further exploration of the Moon, and the importance of human beings on the final frontier, this book presents a rich ... More

Note-by-Note CookingThe Future of Food

Note-by-Note Cooking: The Future of Food

Hervé This

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231164863
eISBN:
9780231538237
Item type:
book
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231164863.001.0001
Subject:
Sociology, Science, Technology and Environment

This book liberates 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 ... More

Toxic Safety"Flame Retardants, Chemical Controversies, and Environmental Health"

Toxic Safety: "Flame Retardants, Chemical Controversies, and Environmental Health"

Alissa Cordner

Published in print:
2016
Published Online:
September 2016
ISBN:
9780231171465
eISBN:
9780231541381
Item type:
book
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231171465.001.0001
Subject:
Sociology, Science, Technology and Environment

Initially marketed as a life-saving advancement, flame retardants are now mired in controversy. Some argue that data show the chemicals are unsafe while others continue to support their use. The ... More

UmamiUnlocking the Secrets of the Fifth Taste

Umami: Unlocking the Secrets of the Fifth Taste

Ole Mouritsen and Klavs Styrbæk

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231168908
eISBN:
9780231537582
Item type:
book
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231168908.001.0001
Subject:
Sociology, Science, Technology and Environment

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 ... More

The Winemaker's HandConversations on Talent, Technique, and Terroir

The Winemaker's Hand: Conversations on Talent, Technique, and Terroir

Natalie Berkowitz

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231167567
eISBN:
9780231537377
Item type:
book
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231167567.001.0001
Subject:
Sociology, Science, Technology and Environment

In this book's interviews, winemakers from the United States and abroad clarify the complex process of converting grapes into wine, with more than forty vintners candidly discussing how a combination ... More

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