(ANSA) – MILAN, JUN 15 – NIK SHARMA, “THE EQUATION OF TASTE” (Bibliotheca culinaria, pp. 352, euro 56.00) Cooking is art, expression and nourishment. But it is also governed by mathematical and scientific principles: the latter constitute a fascinating and little investigated segment, from which tastes or balances derive and which actually governs cooking techniques. To get to the heart of the theme is the Equation of Taste, the volume by Nik Sharma published by Bibliotheca culinaria which explores the theme of “science at the service of the kitchen” without neglecting that “emotional” element that cannot be subject to fixed rules.
Emotion, sight, sound, texture, aroma and flavor – it is immediately specified – are the elements that determine taste.
Then there are other elements – salinity, vividness, bitterness, sweetness, flavor, fatness and spiciness – which define the personality of a dish and, at the same time, touch the strings of the five senses that build the dynamics of a food.
The book is a complete compendium that explores every aspect of food conditioning and transformation, from the oxidation of spinach to the table of common food pigments, to the in-depth study of the textures that determine, in fact, when a food can be chewed, munched, sucked. or when it has a creamy consistency and is actually eaten with a spoon. The section that explores the definition of aromas based on the chemical structure and how they change through the different cooking methods or through biochemical reactions is peculiar.
A book useful for enthusiasts and with essential notions for those who, by experimenting, want to investigate new forms of avant-garde cuisine.
It is completed by 100 recipes designed to highlight the different characteristics of food and its primary ingredients, with an in-depth section on bitterness (which is a new frontier increasingly at the center of the new experimental cuisine, also in Italy).
Sharma, the author, is a molecular biologist, but is best known for his work as a writer and photographer and, above all, for his award-winning blog: A Brown Table. (HANDLE).
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