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The Science and Craft of Artisanal Food Andrew L. Waterhouse-Michael H. Tunick
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The Science and Craft of Artisanal Food
Andrew L. Waterhouse-Michael H. Tunick
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.
224 pages, 54 B&W illustrations
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 20 de junio de 2023 |
| ISBN13 | 9780190936587 |
| Editores | Oxford University Press Inc |
| Páginas | 224 |
| Dimensiones | 217 × 146 × 19 mm · 376 g |
| Editor | Tunick, Michael H. (Assistant Clinical Professor of Food Science, Assistant Clinical Professor of Food Science, Drexel University) |
| Editor | Waterhouse, Andrew L. (Director of the Robert Mondavi Institute, Director of the Robert Mondavi Institute, University of California, Davis) |
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