Science and gastronomy

被引：0

|

作者：

Blake, T

机构：

来源：

INTERDISCIPLINARY SCIENCE REVIEWS | 1999年 / 24卷 / 02期

关键词：

D O I：

暂无

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

引用

收藏

页码：99 / 100

页数：2

相关论文

共 50 条

[1] GASTROSOPHY - A CHRONICLE OF THE SCIENCE OF GASTRONOMY
BISIAUX, M
[J]. QUINZAINE LITTERAIRE, 1984, (418): : 26 - 26
[2] Gastronomy and science: Terminological conundrums
Hedegaard, Liselotte
[J]. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, 2019, 15 : 22 - 25
[3] Molecular gastronomy: Exploring the science of flavor
Piggott, J
[J]. NATURE, 2006, 441 (7097) : 1051 - 1051
[4] Molecular gastronomy: Exploring the science of flavor
Rossi-Wilcox, Susan M.
[J]. JOURNAL OF POPULAR CULTURE, 2007, 40 (05): : 902 - 903
[5] Molecular Gastronomy: Materials Science in the Kitchen
Colin McCormick
Sharka Prokes
[J]. MRS Bulletin, 2009, 34 : 802 - 803
[6] Making Science Palatable with Molecular Gastronomy
O'Hara, Patricia B.
[J]. TRENDS IN CHEMISTRY, 2019, 1 (02): : 144 - 145
[7] Molecular Gastronomy: Materials Science in the Kitchen
McCormick, Colin
Prokes, Sharka
[J]. MRS BULLETIN, 2009, 34 (11) : 802 - 803
[8] A bibliometric overview of the International Journal of Gastronomy and Food Science: To where is gastronomy research evolving?
Sahin, Esra
[J]. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, 2022, 28
[9] Molecular gastronomy: Exploring the science of flavor.
McCulloch, A
[J]. NEW YORK TIMES BOOK REVIEW, 2006, : 18 - 18
[10] World cuisine of seaweeds: Science meets gastronomy
Mouritsen, Ole G.
Rhatigan, Prannie
Lucas Perez-Llorens, Jose
[J]. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, 2018, 14 : 55 - 65

← 1 2 3 4 5 →