题名

Book Review: Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine

作者

蘇恒安(SU Heng-an)

关键词
期刊名称

中國飲食文化

卷期/出版年月

19卷1期（2023 / 04 / 01）

页次

173 - 180

内容语文

繁體中文
主题分类 人文學 > 人類學及族群研究
社會科學 > 社會學
参考文献
  1. America’s Test Kitchen. https://www.americastestkitchen.com, 擷取日期：2022/10/30.
  2. Borghini, Andrea(2015).What is a Recipe?.Journal of Agricultural and Environmental Ethics,28(4),719-738.
  3. Brenner, Michael,Sörensen, Pia,Weitz, David(2020).Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine.New York, NY:W.W. Norton & Company.
  4. Falk, Pasi(1991).Homo Culinarius: Towards an Historical Anthropology of Taste.Social Science Information,30(4),757-790.
  5. McGee, Harold(1984).On Food and Cooking: The Science and Lore of the Kitchen.New York, NY:Scribner.
  6. Myhrvold, Nathan,Young, Chris,Bilet, Maxime(2011).Modernist Cuisine: The Art and Science of Cooking.Bellevue, WA:The Cooking Lab.
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