Download or read book La cocina y la ciencia written by Peter Barham and published by ACRIBIA. This book was released on 2003-01 with total page 261 pages. Available in PDF, EPUB and Kindle. Book excerpt: Figuras. Problemas. Recetas. Glosario. Bibliografia.La mayor parte de este libro se basa en la experiencia personal del autor, adquirida dando conferencias cientificas "populares" y realizando demostraciones experimentales al publico de todo el Reino Unido.Peter Barham nos dice que utiliza los mismos metodos en su laboratorio de fisica que en la cocina de su casa. Cuando prepara un plato por primera vez siguiendo una receta, una vez cocinado lo prueba y se pregunta como puede mejorarlo.Para eso vuelve a preparar el mismo plato introduciendo en la receta las modificacione que se le han ocurrido. Lo prueba otra vez, piensa a en otros posible cambios y asi sucesivamente.Esta continua revision de las recetas, es simplemente una adaptacion del planteamiento experimental cientifico.No obstante, como ocurre en todos los experimentos cientificos, un minimo conocimiento de los aspectos teoricos puede ser de gran ayuda para planear las modificaciones del experimento siguiente.En cocina, cuanto mas sepa el cocinero sobre los procesos que tienen lugar en el desarrollo del aroma y del sabor, de la textura, etc., mas facil le resultara, a el o a ella, mejorar rapidamente y eficazmente cualquier receta.El autor espera que los lectores de este libro aprendan lo suficiente sobre el aspecto cientifico que se desarrolla cada vez que cocinan, como para ser capaces de entender por que algun veces las cosas salen mal y tambien para conseguir que estos fallos sean cada vez menos frecuentes.Todas las recetas que se incluyen en los capitulos han sido cuidadosamente seleccionadas y cada uno de los ingredientes y de las instrucciones obedece a una razon determinada.
Download or read book Modernity s Metonyms written by Geraldine Lawless and published by Bucknell University Press. This book was released on 2011-05-31 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: Modernity's Metonyms considers the representation of temporal frameworks in stories by the nineteenth-century Spanish authors, Leopoldo Alas and Antonio Ros de Olano. Adopting a metonymic approach_exploring the reiteration of specific associations across a range of disciplines, from literature, philosophy, historiography, to natural history_Modernity's Metonyms moves beyond the consideration of nineteenth-century Spanish literary modernity in terms of the problem of representation. Through an exploration of the associations prompted by three themes, the railway, food, and suicide, it argues that literary modernity can be considered as the expression of the perception that a linear model of time bringing together the past, the present and the future, was fragmenting into a proliferation of simultaneous moments. It draws French, German, American and British writers into discussion of stories by the canonical author Alas, and Ros de Olano, an author who is receiving increasing attention from scholars of nineteenth-century Spanish literature. Recent scholarship in the field of nineteenth-century Spanish literature and culture has challenged the thesis of 'retraso,' the thesis that Spain lagged far behind its European neighbors. Building on this scholarship, this monograph incorporates shorter works of experimental prose fiction into discussions of nineteenth-century literary modernity in Spain. It further expands the field by combining analysis of the writing of the canonical author, Leopoldo Alas with stories by Antonio Ros de Olano, whose work has been receiving increasing attention from scholars in the field. Rather than thinking of these works in terms of the ways they conform to established models provided by either contemporaneous French and British works, or by fin de siglo and early twentieth-century Spanish literature, Modernity's Metonyms works inductively. It builds outwards from the seven stories studies, identifying patterns of associations shared with writing by figures as diverse as Ludwig Feuerbach, Thomas Carlyle, Emilio Castelar, Briere de Boismont, P.J. Cabanis, or Jean-Anselme Brillat-Savarin. The seven stories discussed are Alas's 'Do-a Berta,' 'Zurita,' 'Cuervo' and 'Cuento futuro,' and Ros de Olano's 'Jornadas de retorno escritas por un aparecido,' 'Maese Cornelio TOcito,' and 'La noche de mOscaras.'
Download or read book Science Teaching and a New Teacher Culture written by Mario Roberto Quintanilla Gatica and published by Springer Nature. This book was released on with total page 229 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Saberes con sabor written by Conxita Domènech and published by Routledge. This book was released on 2020-09-13 with total page 299 pages. Available in PDF, EPUB and Kindle. Book excerpt: Saberes con sabor: Culturas hispánicas a través de la cocina es un manual avanzado que responde al creciente interés por el estudio de las prácticas culinarias y alimenticias de Ibero-América, sin desatender ni la lengua ni la cultura de esas regiones del mundo. Cada capítulo comprende aspectos vinculados con recetas, lengua, arte y teoría. Los estudiantes son expuestos a temas de geografía, historia, literatura, política, economía, religión, música e, incluso, cuestiones de género que estarían implicadas en la elaboración y en el consumo de ciertas comidas. Y, esto, mientras mejoran sus habilidades en temas esenciales y específicos del español. A lo largo del libro, están incorporados materiales de internet —como vínculos para videos, registros sonoros, referencias históricas, sitios web de cocina y contenidos suplementarios para la investigación. Muy útil en cursos universitarios, Saberes con sabor es un recurso original y único de aprendizaje para estudiantes fascinados por los placeres del paladar y, de igual manera, con una genuina pasión por las culturas hispánicas.
Download or read book Cooking with Tita written by Pat Mosto Amaya and published by Xlibris Corporation. This book was released on 2024-01-28 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: This cook book is a compilation of foods I loved when I was young and my mother made a book with the recipes for me when I moved to the USA. When I retired, I start cooking those recipes with my granddaughters, Amaya Liana, and Camila. This book contains my experience with the dishes from when I was young as well as the experience lived my granddaughters cooking with me. The book also includes the history of the dishes as well as the recipes and photos of the dishes. The book is written in both English and Spanish.
Download or read book La cocina futurista written by F. T. Marinetti y Fíllia and published by Editorial GEDISA. This book was released on 2014-11-15 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: «Contrariamente a las críticas que se le han hecho, y que pudieran hacérsele, la revolución culinaria futurista presentada en este volumen se propone el grande, noble y útil designio de modificar radicalmente la alimentación de nuestra raza, fortificándola, dinamizándola y espiritualizándola con la ayuda de alimentos absolutamente nuevos en los que la experiencia, la inteligencia y la imaginación forman un sustituto económico a la trivialidad, la repetición y el gasto. Nuestra cocina futurista, regulada para las grandes velocidades como el motor de un hidroavión, parecerá loca y peligrosa a los ojos de un paseante melindroso, cuando en realidad tiende a crear una armonía entre el palacio de los hombres y su vida de hoy y de mañana. Con algunas célebres y legendarias excepciones, los hombres se han alimentado hasta el presente como las hormigas, las ratas, los gatos y los bueyes. Con nosotros, los futuristas, nace la primera cocina auténticamente humana, el arte de cocinar que, como todo arte, excluye el plagio y exige la originalidad creadora. Publicamos esta obra no por azar durante una crisis económica mundial cuyo desarrollo futuro puede parecer incierto pero que con seguridad nos supondrá la depresión y el pánico. A este pánico nosotros oponemos una cocina futurista, es decir: el optimismo a la mesa.»
Download or read book Books in Spanish for Children and Young Adults written by Isabel Schon and published by Scarecrow Press. This book was released on 1989 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt: The short preface is in Spanish and English. Annotations are in English only. Arrangement is by country of publication and within that, by subject. Indexed by author and title. Entries identify appropriate grade levels. Most of the books included have been published since 1986, were in print as of December 1988, and come from Argentina, Belgium, Chile, Colombia, Costa Rica, Cuba, Honduras, Mexico, Nicaragua, Puerto Rico, Spain, the US, Uruguay, and Venezuela. Annotation copyrighted by Book News, Inc., Portland, OR
Download or read book Vaya Nuevo written by Michael Buckby and published by Nelson Thornes. This book was released on 1994 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: This three-stage new edition of this Spanish course for beginners leads to public examinations. Experienced practitioners and users of !Vaya! have been consulted and their suggestions have been incorporated into this new edition. It has been written to meet the requirements of the National Curriculum and the 5-14 Guidelines. Stages 1, 2 and 3 of !Vaya! Nuevo should prepare students for GCSE/Key Stage 4 examinations and Standard Grade.
Download or read book Science and Cooking Physics Meets Food From Homemade to Haute Cuisine written by Michael Brenner and published by W. W. Norton & Company. This book was released on 2020-10-20 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Download or read book Interciencia written by and published by . This book was released on 1986 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Science of Cooking written by Peter Barham and published by Springer. This book was released on 2012-10-05 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking. Strong praise from the reviewers - "Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information... The book is a pleasant read and is an invitation to become better acquainted with the science of cooking." - NATURE "This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance... [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate soufflé." - FINANCIAL TIMES WEEKEND "This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting)."- THE PHYSICIST "Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes... Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and soufflés. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter." - FOOD & DRINK NEWSLETTER
Download or read book Crash Course in Serving Spanish Speakers written by Salvador Avila and published by Bloomsbury Publishing USA. This book was released on 2008-10-30 with total page 134 pages. Available in PDF, EPUB and Kindle. Book excerpt: This introduction will help plan for attracting this rapidly growing Spanish-speaking population into the library and library services, a major challenge to librarians in small public libraries who have no Spanish-speaking staff. Providing services to Spanish speakers is both an honor and a challenge. Before public institutions venture into reaching out to the Spanish-speaking community, they need to become familiar with their cultural competency so that their decisions and initiatives are not at risk.
Download or read book L a L L a M a written by M. Avelina Littlejohn and published by iUniverse. This book was released on 2011-11-11 with total page 505 pages. Available in PDF, EPUB and Kindle. Book excerpt: La L l a m a d a contiene material de aspecto social, psicolgico, humanidades y religin que puede ayudar a entender la mente humana y los patrones de comportamientos son acarreadas por vidas y traen una herencia csmica. La curiosidad llev a Adelina, madre latina esposa y estudiante de la Universidad de Wisconsin, quien comienza a tener sueos de desdoblamientos y su espritu viaja a travs del tiempo y en otras dimensiones reapareciendo su primer novio, Hctor. Al despertar ella se encuentra bajo un desosiego de una rara enfermedad. Al ponerse a investigar, ella piensa que est pasando por una transculturacin o depresin, pero dentro de su mal llegan seres de luz o grandes maestros de muchas culturas a protegerla, o ngeles que tomaron sus imgenes y aunque ella los rechaza, ellos le dan informacin que necesita compartir. Adelina est en confl icto con eso porque se confronta con los prejuicios sociales, el bien y el mal, el amor y desamor, la fe y lo escptico. A travs de miles de aos, cada uno ha padecido con un vacio en el alma que est en su centro interno y est conectado con muchos otros centros en el universo, pero tambin hay sombras que le afectan. Busque como llenar su centro a travs de la mstica historia La Llamada identifquese con las experiencias de la narradora y descubra como podr ayudar a su alma. Le sorprender el inmenso amor angelical que le puede llegar inesperadamente de una mano desconocida, preprese a recibirla! Maana podr ser usted el elegido.
Download or read book Live Your Best Life written by Dr. Stuart Farrimond and published by National Geographic Books. This book was released on 2020-12-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explore the science behind your daily living habits and make your day healthier, happier, and more productive. Best-selling author Stuart Farrimond brings you a ground-breaking health book that will revitalize your daily routine and bring to light the latest research in psychology, nutrition, biology, and physics alike. Set out to unearth the facts behind the pseudo-science fads, and provide take-away advice on every area of our lives, Live Your Best Life is an approachable, entertaining and easy-to-read wellness guide for those seeking self-improvement backed up by solid scientific evidence. Dive straight in to discover: - The Morning, Afternoon, Evening, Night structure takes you through a typical day. - Fascinating statistics and infographics that bring each science story to life. - Long-held health myths debunked and exploded by new science. - Action points to each story to help you tweak your lifestyle habits accordingly Is sleeping 8 hours a night good for optimum health? If I exercise every day, why am I not losing weight? Should I brush my teeth before or after breakfast? Is coffee good or bad for you? These are all fundamental everyday questions explored throughout this wellness book, which combines popular science with practical self-improvement, factoring in the latest scientific research to debunk the common myths and provide easy-to-read and relatable content for every reader! The popular question and answer format brings an immediacy to the information provided, and the highly visually illustrations truly bring the science to life in a contemporary and accessible way. From losing weight to healing the gut, self-care to superfoods, this all-encompassing healthy lifestyle book truly does have it all! What better way to redefine your routine and revitalize your life than giving yourself a new you this New Year? This curated collection of self-improvement tips will teach you to become a better and more balanced version of yourself. So make 2022 the year of wellness and healing yourself!
Download or read book Creating a Common Table in Twentieth Century Argentina written by Rebekah E. Pite and published by UNC Press Books. This book was released on 2013-04-01 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dona Petrona C. de Gandulfo (c. 1896-1992) reigned as Argentina's preeminent domestic and culinary expert from the 1930s through the 1980s. An enduring culinary icon thanks to her magazine columns, radio programs, and television shows, she was likely second only to Eva Peron in terms of the fame she enjoyed and the adulation she received. Her cookbook garnered tremendous popularity, becoming one of the three best-selling books in Argentina. Dona Petrona capitalized on and contributed to the growing appreciation for women's domestic roles as the Argentine economy expanded and fell into periodic crises. Drawing on a wide range of materials, including her own interviews with Dona Petrona's inner circle and with everyday women and men, Rebekah E. Pite provides a lively social history of twentieth-century Argentina, as exemplified through the fascinating story of Dona Petrona and the homemakers to whom she dedicated her career. Pite's narrative illuminates the important role of food--its consumption, preparation, and production--in daily life, class formation, and national identity. By connecting issues of gender, domestic work, and economic development, Pite brings into focus the critical importance of women's roles as consumers, cooks, and community builders.
Download or read book The Science of Cooking written by Stuart Farrimond and published by Penguin. This book was released on 2017-09-19 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.
Download or read book Control and Resistance written by Lara Anderson and published by University of Toronto Press. This book was released on 2020-03-20 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt: This highly original book addresses the understudied connection between food and authoritarian control during the Franco regime.
