Cooking science
Subtitle: condensed matter
By: [curators, Pere Castells, Josep Perelló]
Contributors: Centre d'Art Santa Mònica (Barcelona, Spain)
Series: Arts Santa Mónica; Arts Santa Mònica
Publisher: Arts Santa Mónica; Actar
Published: 2010
Place of publication: Barcelona
Language: eng
Number of pages: 120
ISBN-13: 9788439383925; 9788492861446
Subjects: Art and science; Exhibitions; Food in art; Photography of food; Art et sciences; Expositions; Aliments dans l'art; Photographie d'aliments
Notes: Exhibition catalogue, Barcelona, Arts Santa Mònica, July 8-Nov. 1, 2010.

2nd EAN: 978-84-92861-44-6.

Text in English.

Title of series appears on the inside flap of back cover.
Table of contents: title: In the Laboratory; title: Cooking and Science Go Hand in Hand; title: Condensed Matter. Cooking Science; title: "Condensed Matter. Cooking Science" Project of Arts Santa Mònica; title: The Theory of the Landscape in the Pot (From the Blind Cow to Beef with Mushrooms); title: Preserves Freeze Time : A Way of Keeping Fruit All Year Round; title: Wine as an Ingredient. Art and Science; title: Synaesthetic Cuisine. Odour Perception and Cookery; title: Food Through the Senses; title: On the Origins of the Material Properties of Foods : Cooking and the Science of Soft Matter.