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Osaka University Press
| Address | Osaka University West Front Ymadaoka2-7 Suita-shi Osaka, JAPAN ZIP:565-0871 |
|---|---|
| Representative Name | MITSUNARI KENJI |
| Annual Revenue | closed |
| No. of Employees | 7 |
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Cooking & Food Book
SD item code:9167547
| Detail | Price & Quantity | ||
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| S1 |
Cooking & Food Book
 Original text before translation
実況・料理生物学
(978-4-87259-313-6)
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(978-4-87259-313-6)
Wholesale Price: Members Only
1 pc /set
In Stock
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| Dimensions |
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4.6" format*230 pages
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| Specifications |
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Country of manufacture: Japan
Material / component: Paper
Package: Individual Packaging
Year of manufacture: 2011
Product tag: None
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Description
| Akihiko Ogura(Author) Popular lecture at Osaka University! Science and history are the key to good cooking. Come by the class! Brewing coffee is nothing but hot water extraction of caffeine, and grilling meat is nothing but thermal denaturation of muscle protein myosin. Using the very familiar task of "cooking" as a subject, students will gain an understanding of biology through hands-on experience. You can learn everything from cooking methods to the history of ingredients in this book, which will satisfy both your brain and your stomach! |
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| Shipping Method | Estimated Arrival |
|---|---|
| Sea Mail | From May.31st to Aug.5th |
| Air Mail | From May.15th to May.17th |
| EMS | From May.14th to May.17th |
| Pantos Express | From May.16th to May.21st |
| DHL | From May.14th to May.16th |
| UPS | From May.14th to May.16th |
| FedEx | From May.14th to May.16th |
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Some trading conditions may be applicable only in Japan. |
People Also Searched:
CookingOther items from this category:
Popular lecture at Osaka University!
Science and history are the key to good cooking.
Come by the class!
Brewing coffee is nothing but hot water extraction of caffeine, and grilling meat is nothing but thermal denaturation of muscle protein myosin.
Using the very familiar task of "cooking" as a subject, students will gain an understanding of biology through hands-on experience.
You can learn everything from cooking methods to the history of ingredients in this book, which will satisfy both your brain and your stomach!
大阪大学の大人気講義！
おいしい料理は、科学と歴史がコツになる。
みんな授業に寄っといで！
コーヒーを淹れるのはカフェインの熱水抽出であり、肉を焼くのは筋タンパクミオシンの熱変性にほかならない。
ごく身近な「料理」という作業を題材に、生物学を体感として理解する。
その調理法から食材の歴史まで学べる、頭もお腹も大満足の一冊！