La retroalimentación de la ciencia y la cocina
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| Format: | Artículo científico |
| Langue: | en |
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Universidad de Buenos Aires
2007
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| _version_ | 1876455718053216256 |
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| author | Ana Ortalli |
| author_facet | Ana Ortalli |
| contents | La retroalimentación de la ciencia y la cocina Ana Ortalli Jimena Ricatti Química foams cooking appetizer capsaicin nociceptors The kitchen is the place where physico-chemical phenomena occur more frequently andwhere dissections arent gross nor scary. Naturally, a curious mind cant help asking questionsand their answers are not always found in cook- books and magazine recipes.One of the main attractions of science is that the more you do research, the morequestions you have. At the same time, one of the main attractions of cooking is that mistery haleand tradition that cooks have kept so secretly. Is science so incomprehensible? Is cooking somysterious?Our challenge is to include tasty scientific explanations in the menus and make room inour libraries to accomodate those accurate books of recipes 2007 artículo científico 1666-7948 https://www.redalyc.org/articulo.oa?id=86360304 en http://www.redalyc.org/revista.oa?id=863 Química Viva application/pdf Universidad de Buenos Aires Química Viva (Argentina) Num.3 Vol.6 |
| format | Artículo científico |
| id | redalyc_86360304 |
| institution | Redalyc |
| language | en |
| publishDate | 2007 |
| publisher | Universidad de Buenos Aires |
| spellingShingle | La retroalimentación de la ciencia y la cocina Ana Ortalli Química foams cooking appetizer capsaicin nociceptors La retroalimentación de la ciencia y la cocina Ana Ortalli Jimena Ricatti Química foams cooking appetizer capsaicin nociceptors The kitchen is the place where physico-chemical phenomena occur more frequently andwhere dissections arent gross nor scary. Naturally, a curious mind cant help asking questionsand their answers are not always found in cook- books and magazine recipes.One of the main attractions of science is that the more you do research, the morequestions you have. At the same time, one of the main attractions of cooking is that mistery haleand tradition that cooks have kept so secretly. Is science so incomprehensible? Is cooking somysterious?Our challenge is to include tasty scientific explanations in the menus and make room inour libraries to accomodate those accurate books of recipes 2007 artículo científico 1666-7948 https://www.redalyc.org/articulo.oa?id=86360304 en http://www.redalyc.org/revista.oa?id=863 Química Viva application/pdf Universidad de Buenos Aires Química Viva (Argentina) Num.3 Vol.6 |
| title | La retroalimentación de la ciencia y la cocina |
| topic | Química foams cooking appetizer capsaicin nociceptors |
| url | https://www.redalyc.org/articulo.oa?id=86360304 |