Author:
Aguilera, José Miguel, author.
Imprint:Boca Raton, Florida : CRC Press, Taylor & Francis Group, [2013]
Descriptionxx, 442 pages : illustrations ; 23 cm
Note:"... an authorized translation of a book published in Spanish by Ediciones Universidad Católica de Chile, Santiago, Chile, under the title Ingeniería gastronómica, 2011" -- t.p. verso.
Note:Nutritious and delicious molecules -- Food materials and structures -- Journey to the center of our food -- From farm to cells and back -- A pinch of mathematics -- Nutritional and culinary thermodynamics -- Between brain and cell -- Culinary technologies and food structures -- The pleasure of eating -- The empowerment of chefs -- The science that fascinates chefs -- Healthy habits -- Final comments.
Bibliography Note:Includes bibliographical references and index.