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The Kitchen as Laboratory – Reflections on the Science of Food and Cooking - Columbia Scholarship Online
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

César Vega, Job Ubbink, and Erik van der Linden


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 knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, the book creates, and sometimes revamps, dishes that respond to specific desires and serves up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic—from grilled cheese sandwiches, pizzas, and soft-boile ... More

Keywords: science-based cooking, eating, multisensory, food deconstruction, food history, food culture, dining atmosphere, recreational cooks

Bibliographic Information

Print publication date: 2013 Print ISBN-13: 9780231153454
Published to Columbia Scholarship Online: November 2015 DOI:10.7312/columbia/9780231153454.001.0001


Affiliations are at time of print publication.

César Vega, editor

Job Ubbink, editor

Erik van der Linden, editor

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César Vega, Job Ubbink, and Erik van der Linden

Two Sound Appeal

Malcolm Povey

Three Mediterranean Sponge Cake

Cristina de Lorenzo and Sergio Laguarda

Four Spherification

César Vega and Pere Castells

Five Konjac Dondurma

Arielle Johnson, Kent Kirshenbaum, and Anne E. Mcbride

Eight The Sticky Science of Malaysian Dodol

Alias A. Karim and Rajeev Bhat

Nine The Perfect Cookie Dough

Aki Kamozawa and H. Alexander Talbot

Ten To Bloom or Not to Bloom?

Amelia Frazier and Richard Hartel

Eleven Bacon

Timothy Knight

Twelve Scandinavian “Sushi”

Pia Snitkjær and Louise M. Mortensen

Fourteen Lighten Up!

Matt Golding

Fifteen The Meringue Concept and Its Variations

Peter Wierenga, Helen Hofstede, Erik van der Linden, Sidney Schutte and Jonnie Boer

Sixteen Why Does Cold Milk Foam Better?

Julia Maldonado-Valderrama, Peter J. Wilde, and María J. Gálvez-Ruiz

Seventeen Ice Cream Unlimited

Elke Scholten and Miriam Peters

Eighteen Egg Yolk

César Vega

Twenty-one Playing with Sound

Paula Varela and Susana Fiszman

Twenty-three On Superb Crackling Duck Skin

Christopher Young and Nathan Myhrvold

Twenty-four Sweet Physics

Natalie Russ and Thomas Vilgis

Twenty-five Coffee, Please, but No Bitters

Jan Groenewold and Eke Mariën

Twenty-seven Restructuring Pig Trotters

Jorge Ruiz and Julia Calvarro

Twenty-eight Innovate

Thomas M. Tongue Jr.

Twenty-nine Eating Is Believing

Line Holler Mielby and Michael Bom Frøst

Thirty-one The Pleasure of Eating

Juan-Carlos Arboleya, Daniel Lasa, Oswaldo Oliva, Javier Vergara, and Andoni Luis-Aduriz

Thirty-two On the Fallacy of Cooking from Scratch

César Vega and David J. Mcclements

End Matter