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1 M O D E R N I S TCUISINEHistory a
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ModernistCuisineModernist CuisineTh
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CHAPTER 12: PLANT FOODS 258Plants a
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Our Culinary JourneysWhen I was nin
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1HISTORYORIGINSOF COOKING 6EVOLUTIO
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1Ancient Egyptians invented manyimp
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1Abu I-Hasan “Ali Ibn Nafi,” kn
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1Much of the motivation for thedisc
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1define the cultural agenda for the
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1expand the business from its small
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1Julia Child’s book brought Frenc
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1Las Vegas is the capital of bad ta
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1The path from line cook to chefcom
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1The chef Thomas Keller is famousfo
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1Harold McGee’s magnum opus taugh
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1There is little doubt that This’
- Page 64: 1Hot and cold tea exploits the rheo
- Page 68: Iconic dishes1ABDFGCJEHIModernist d
- Page 72: 1B IOG R APHY O FJoan Rocacase can
- Page 76: 1Ice cream and whipped creamwere th
- Page 80: 1Some people have speculated thatJa
- Page 84: 1T H E H I S T O R Y O FModernist C
- Page 88: 1ABCGFHDEInnovation in how food is
- Page 92: 1Timeline of Modernist Recipes and
- Page 96: THE STORY OF THIS BOOK1Browse any b
- Page 100: 1have put in too much. Indeed, a ch
- Page 104: 1We used high-speed photography and
- Page 108: 1Salting “to taste” is fine, bu
- Page 112: 1 50 VOLUME 5 · PLATED-DISH RECIPE
- Page 118: 2MICROBIOLOGY FOR COOKSAside from d
- Page 122: 2A Bestiary of Foodborne PathogensT
- Page 126: 2THE ORIGIN OFScientific NamesIn 17
- Page 130: 2Place an unwashed hand on a petri
- Page 134: 2Roundworms, such as this femaleTri
- Page 138: 2where researchers have linked them
- Page 142: 2How Toxoplasma Infects HumansToxop
- Page 146: 2THE CLA SSIFICATION OFBacterial Su
- Page 150: 2Microbes don't like to share their
- Page 154: 2How Clostridium Botulinum Can Pois
- Page 158: 2log 10(CFU/gram) / hFor more on wa
- Page 162: BACTERIA L DEATHDemystifying Logari
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2Viruses have developed many waysto
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PRIONS2Proteins have helically coil
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2THE P OLIT I C S O FMad Cow Diseas
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3FOOD SAFETYResearchers establish t
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3decisions about pathogen-reduction
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3T H E POLITICS OFThe E. Coli Outbr
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3T H E HA Z ARDS OFPunctured MeatAl
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3Identical chicken breasts show the
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3FDA-Specified Cooking Times and Te
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3Food safety regulations for poultr
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3Simplified Cooking Standards Based
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HYGIENE3Contaminants in fecal matte
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3This worthy admonition understates
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3Ultrasonic baths are fast, thoroug
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4DIETARYFOOD AND HEALTHSYSTEMS 214M
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440 years about the health problems
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4T IMELI NEFiber and Colon Cancer:
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4Before you get alarmed, look at th
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4rare in nature; it occurs in foods
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4C ONTR O V E RSIE SThose Paradoxic
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4Trials of Omega-3 Fats and Heart D
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4Like so many other conclusions abo
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4Body mass index (BMI) is a measure
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4The soybean is one of the cornerst
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4The latest buzzwords in the foodin
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4Alginate gels became famous when F
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4GOOD OLD-FASHIONED CHEMISTRYTHE NE
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5HEAT AND ENERGYTHE NATURE OF HEATA
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5Like engineers and the public atla
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5For more on units of energy and po
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5James Watt was a Scottish inventor
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5HOW HEAT IS LOSTThe road to hot fo
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FROM PAN BOTTOM TO HANDLEEach mater
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5For more on the effects of reflect
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5THE PHYSICS OFWhy We Blow on Hot F
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66THEPHYSICSOF FOODANDWATERWATER IS
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WATER IS STR A NGE STUFF6Water drop
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6“Vapor” means the same thing a
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6Besides the familiar form of ice,f
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6Crystalline solids such as ice, sa
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6HOW TO Supercool WaterWater can’
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6THE PHYSICS O FThe Stages of Boili
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6You can breathe air at 100% relati
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6FREEZING LIQUID NITROGEN IN A VACU
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6Frost forms via deposition; water
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6The solubilities of table salt (so
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