Gastronomy and Food Science

Covers the interrelation of gastronomy and food science in one integral reference

Charis M. Galanakis (Edited by)

9780128200575

Paperback, published 18 September 2020

274 pages
27.6 x 21.5 x 1.8 cm, 0.77 kg

Approx.264 pages

1. The impact of molecular gastronomy within the food science community and results of its application 2. Role of gastronomy and new technologies in shaping a healthy diet 3. Cooking with Computers: The Vision of Digital Gastronomy 4. Gastronomic systems research 5. The Mediterranean diet between traditional foods and human health through culinary examples 6. Olive oil in gastronomy and food science 7. From folklore to the nutraceutical world: The Corema album potential 8. Food processing by-products and molecular gastronomy 9. Recipes for the valorization of Culinary By-products and Leftovers 10. The Senior Foodies Market: Opportunities and Challenges in Gastronomic Tourism 11. Holistic Cuisine and Gastronomic Tourism 12. Seven Dimensions of Taste - Taste in a Sociological and Educational Perspective

Subject Areas: Fitness & diet [VFM], Food & beverage technology [TDCT]