Molecular gastronomy : exploring the science of flavor / Hervé This ; translated by Malcolm DeBevoise.
By: This, Hervé.
Contributor(s): DeBevoise, M. B.
Series: Arts and traditions of the table : perspectives on culinary history.Publisher: New York : Columbia University Press, [2006]Copyright date: ©2006Description: xi, 377 pages : illustrations ; 21 cm.Content type: text | still image Media type: unmediated Carrier type: volumeISBN: 9780231133128 (hardback); 023113312x (hardback).Subject(s): Food -- Sensory evaluation | Flavor | GastronomyDDC classification: 664.072Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
---|---|---|---|---|---|---|---|---|
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 28 , Side 2, TierNo 5, BayNo 2 |
664.072 THI 2006 (Browse shelf) | 1 | Available | SHTEx,70002,03,AD | SFSGx,94601,03,RM | TCIxx,30003,03,RA | 5000155734 |
Translation of french title : Casseroles et eprouvettes