Modernist Cuisine: The Art and Science of Cooking, Volume 1: History and Fundamentals
书籍英文名：Modernist Cuisine: The Art and Science of Cooking, Volume 1: History and Fundamentals
书籍作者：Nathan Myhrvold, Chris Young, Maxime Bilet
书籍简介：Volume 1 of Modernist Cuisine is dedicated to the history of cooking as well as fundamental scientific principles that govern the way we grow, cook, store, and eat food. It includes a chapter that chronicles the intellectual history of culinary movements, culminating with a detailed history of the Modernist movement as it appeared in cooking beginning in the 1980s. Also in Volume 1 are chapters on microbiology, food safety, food and health, the physics of water and food, heat and energy, and the physics of food and water.