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The Science and Craft of Artisanal Food

The Science and Craft of Artisanal Food
The Science and Craft of Artisanal Food

The Science and Craft of Artisanal Food

Hardback / bound | English
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€39.50
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Description

You are what you eat, and today's consumers care about the origins of their food. Artisanal food embodies those concerns, tailoring processes to raw materials to achieve the artisan's vision of the perfect product. The Science and Craft of Artisanal Food describes the science behind small and large-scale production of food, distinguishing artisanal production from normal commercial practice.

Michael H. Tunick has had 40 years of experience as a chemist and research chemist at the U.S. Department of Agriculture. In that role, he planned and conducted research aimed at creating new dairy products and expanding marketability of existing products. Since retiring from USDA in 2017, Dr. Tunick has been an Assistant Clinical Professor of Food Science at Drexel University. He teaches a variety of courses and serves as a mentor for students in the M.S. in Food Science program. Andrew L. Waterhouse is the Director of the Robert Mondavi Institute at the University of California, Davis. He attained his PhD in chemistry from the University of California, Berkeley and has an Honorary Doctorate from the University of Bordeaux. His graduate students and post-docs are winemakers, researchers, and faculty in California and elsewhere around the globe. He is a co-author of Understanding Wine Chemistry (2016) and is the Co-Editor in Chief of The Journal of the Science of Food and Agriculture.

Specifications

  • Publisher
    Oxford University Press Inc
  • Pub date
    Jun 2023
  • Pages
    224
  • Theme
    Cookery / food and drink
  • Dimensions
    216 x 145 x 16 mm
  • Weight
    344 gram
  • EAN
    9780190936587
  • Hardback / bound
    Hardback / bound
  • Language
    English

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