Culinary Science

While most other divers are content to wait out the situation in the safe rooms, Jake and the girls are still trying to find answers as they continue to progress further into the dungeon’s depths, but trouble keeps finding them. Previously unseen and drastically overpowered monsters continue to appear, to the point where even the most battle-hardened dungeon divers need their assistance. There’s also the matter of a certain monster girl with an axe to grind against Jake specifically, but will he be able to survive long enough to see her again?

When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.

WINNER OF THE 2019 NAUTILUS BOOK AWARD In the fascinating story of the sustainable food revolution, an environmental journalist and professor asks the question: Is the future of food looking bleak—or better than ever? “In The Fate of Food, Amanda Little takes us on a tour of the...

Focusing on contemporary practices, The Culinary Imagination traces the social, aesthetic, and political history of food from myth to modernity, from ancient sources to our current wave of food mania. What does it mean to transform raw stuff into cooked dishes, which then become part of our own bodies; to savor festive meals yet resolve to renounce gluttony; to act as predators where in another life we might have become prey?