About the book
In recent years, new products, new techniques and new cooking styles have entered the market with force. And, at the same time, interest has grown in the relationship between nutrition, health and gastronomy. The sciences—biology, physics and chemistry— are the tools for understanding the entirety. Chemistry, in particular, describes what substances are responsible for color, smell and taste, and why they change in cooking. On the other hand, the chemical and biological structures of animal and plant cells and tissues explain the textures and their changes in the kitchen. In this book, all these aspects are treated with every day and understandable language, while it remains technically rigorous and provides a large amount of information. With all this, the reader will be able to know what is in their food before and after cooking it, resulting in greater intellectual satisfaction, added to the sensory.
About the author
Claudi Mans is professor emeritus of Chemical Engineering at the University of Barcelona, a former dean of the Faculty of Chemistry and president of the Sciences Division. He has popularized books in Spanish such as Tortilla quemada, Los secretos de las etiquetas, La vaca esférica, Sferificaciones y macarrones, La química de cada día y 100 preguntes de química quotidiana, and has given many outreach lectures about Science and the Science of Cooking. He is a contributor to CosmoCaixa and the elBulliLab unit. He has also been given the National Chemistry Award from the ANQUE 2011 and the distinction of the best scientific dissemination work by the University of Barcelona.
PRESS PROGRAM THE SCIENCE OF COOKING, September 27:
12:00 pm Welcome - Antoni Comas, CEO Tibidabo Publishing
12:10 pm Harold McGee: “Science for professional and amateur cooks”
12:25 pm Ferran Adrià: “Where is cooking headed today?”
12:40 pm Claudi Mans comments on his book "The Science of Cooking"
13:00 pm Q&A and Discussion
14:00 pm End of Program
BY INVITATION ONLY.
