the food lab

Book Title : The Food Lab Better Home Cooking Through Science
Author : J. Kenji López-Alt
Publisher : W. W. Norton & Company
Release Date : 2015-09-21
Pages : 938
ISBN : 9780393249866
Available Language : English, Spanish, And French

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Book Title : Quality in the Food Analysis Laboratory
Author : Roger Wood
Publisher : Royal Society of Chemistry
Release Date : 1998
Pages : 312
ISBN : 085404566X
Available Language : English, Spanish, And French

Annotation Quality in the Food Analysis Laboratory explains the procedures that a food analysis lab must consider to meet fit-for-purpose requirements in analytical data to ensure the necessary quality standards. The authors consider the need to introduce quality assurance, different quality models, and legal issues. They discuss specific aspects of laboratory practice and particular areas of accreditation that may cause problems for analytical laboratories.

Book Title : The Social Labs Revolution
Author : Zaid Hassan
Publisher : Berrett-Koehler Publishers
Release Date : 2014-02-03
Pages : 240
ISBN : 9781626560758
Available Language : English, Spanish, And French

Current responses to our most pressing societal challenges—from poverty to ethnic conflict to climate change—are not working. These problems are incredibly dynamic and complex, involving an ever-shifting array of factors, actors, and circumstances. They demand a highly fluid and adaptive approach, yet we address them by devising fixed, long-term plans. Social labs, says Zaid Hassan, are a dramatically more effective response. Social labs bring together a diverse a group of stakeholders—not to create yet another five-year plan but to develop a portfolio of prototype solutions, test those solutions in the real world, use the data to further refine them, and test them again. Hassan builds on a decade of experience—as well as drawing from cutting-edge research in complexity science, networking theory, and sociology—to explain the core principles and daily functioning of social labs, using examples of pioneering labs from around the world. He offers a new generation of problem solvers an effective, practical, and exciting new vision and guide.

Book Title : Academic Practitioner Relationships
Author : Jean M. Bartunek
Publisher : Taylor & Francis
Release Date : 2017-07-06
Pages : 218
ISBN : 9781317328346
Available Language : English, Spanish, And French

While executives are keen to harness organizational knowledge and improve business performance, the topic of how academics can produce rigorous and relevant theory in working relationships with practitioners is a much contested topic. Many aspects of this knowledge co-creation can create tensions, and the ways in which research is conducted and published can affect practitioner acceptance, as well as its consequent uptake and use in different contexts. Expertly compiled by Jean Bartunek and Jane McKenzie, with contributions from global thinkers in the field, this book offers a concise and up-to-date review of the essential analysis and action underlying scholarly engagement with the world of business. It discusses the sorts of capabilities academics need to collaborate effectively with practitioners and illustrates good practice through international case studies drawn from acknowledged centres of excellence. These show how to negotiate different constituencies with different priorities, values, and practices to work together to produce research of rigor and relevance. It will be a key reference and resource for all researchers who are engaged with practitioners, and an invaluable tool for training academics to develop research with impact.

Book Title : The FOOD LAB
Author :
Publisher :
Release Date : 2010
Pages :
ISBN : OCLC:724111059
Available Language : English, Spanish, And French

Book Title : Exploring Science in the Foods Lab
Author : Carol Byrd-Bredbenner
Publisher : Goodheart-Willcox Pub
Release Date : 2000-01-01
Pages : 188
ISBN : 1566377196
Available Language : English, Spanish, And French

This book includes 40 carefullyy planned experiments, each experiment provides all the elements needed to prepare a well-organized, meaningful lesson, with knowledge and skills students gain, can serve them for a lifetime.

Book Title : What s Food Got to Do With It
Author : Carole Noveck
Publisher : iUniverse
Release Date : 2011-04-11
Pages : 160
ISBN : 9781450294713
Available Language : English, Spanish, And French

In this book, besides delicious new recipes, is a description of a mutual learning tool. Here are some new ideas about a way to discover the history, background, strengths, interactive and learning styles in your students while improving their physical, educational and emotional well-being.

Book Title : Posh Logic
Author : The Puzzle Society
Publisher : Andrews McMeel Publishing
Release Date : 2009-09-15
Pages : 128
ISBN : 9780740785566
Available Language : English, Spanish, And French

Complement your style while challenging your mind with this smart and sophisticated book featuring 100 number and word logic puzzles. The contemporary tactile cover design makes this a stylish accessory that will go with anything and fit nicely into a purse or tote. The perfect gift for any female puzzler, Posh Logic is a great way to sharpen the mind, while looking good doing it.

Book Title : Umami
Author : Ole Mouritsen
Publisher : Columbia University Press
Release Date : 2014-06-03
Pages : 280
ISBN : 9780231537582
Available Language : English, Spanish, And French

In the West, we have identified only four basic tastes—sour, sweet, salty, and bitter—that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.

Book Title : The Food Chemistry Laboratory
Author : Connie M. Weaver
Publisher : CRC Press
Release Date : 2003-02-26
Pages : 152
ISBN : 9781420058307
Available Language : English, Spanish, And French

A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. Presenting experiments that can be completed, in many cases, without requiring extensive student laboratory facilities, the authors include new exercises in the areas of physical properties, lipids, proteins, and gelatin. Also new in this edition are a brief introduction to each laboratory exercise and a listing of materials needed, approximate time needed for completion, and possible complications and/or pitfalls. Tested and refined for over 20 years, and performed by thousands of students, experiments are presented within 12 planned laboratory sessions. This flexible format allows you to create your own laboratory sessions by choosing the number and order of sessions and experiments to be performed. In addition to the well-tested experiments, The Food Chemistry Laboratory, Second Edition provides students with information on accessing food chemistry literature, research proposal preparation, preparing oral and written technical reports, and an evaluation score sheet. Guidelines for preparing laboratory notebooks are also included and a handy appendix allows rapid access to directions for setting up a difference testing experiment.