The kitchen as laboratory  reflections on the science of food and cooking /  [electronic resource] : 
edited by C�esar Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten. 
 - New York :  Columbia University Press,  2012. 
 - xx, 312 p. :  ill. 
 - Arts and traditions of the table : perspectives on culinary history .
 - Arts and traditions of the table. .
<br/><br/>Includes bibliographical references and index. 
<br/><br/><br/>Electronic reproduction. <br/>Palo Alto, Calif. : <br/>ebrary, <br/>2011. <br/>Available via World Wide Web. <br/>Access may be limited to ebrary affiliated libraries. 
<br/><br/><label>ISBN: </label>
<br/><br/><label>LCCN: </label>
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis.<br/>Food--Composition.<br/>Cooking.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic books.
<br/><br/><label>LC Class. No.: </label>TX541  / .K55 2012eb 
<br/><br/><label>Dewey Class. No.: </label>664/.07