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Content Introduction 料理がヒトの脳に与えた影響、おいしいソースの秘密、アートと科学の結晶、よい脂肪と悪い脂肪…。２００万年前から現代まで、料理の進化をたずね、歴史と科学の観点から「おいしい」の秘密をひも解く。

Registration Number	Library	Book Place	Call Number	Category	Restriction	Status
91145874	Tatomi	手芸・料理	596 ｸ	General Books

Reservation Count 0

Title	食の科学
Title (Reading)	ｼｮｸ/ﾉ/ｶｶﾞｸ
Subtitle	美食を求める人類の旅
Subtitle (Reading)	ﾋﾞｼｮｸ/ｵ/ﾓﾄﾒﾙ/ｼﾞﾝﾙｲ/ﾉ/ﾀﾋﾞ
Author	ガイ・クロスビー∥著
Author (Reading)	ｸﾛｽﾋﾞｰ,ｶﾞｲ
Author	石川／伸一∥監訳
Author (Reading)	ｲｼｶﾜ,ｼﾝｲﾁ
Author	清水／玲奈∥訳
Author (Reading)	ｼﾐｽﾞ,ﾚｲﾅ
Publisher	ニュートンプレス
Publisher (Reading)	ﾆｭｰﾄﾝ/ﾌﾟﾚｽ
Base Price	\2273
ISBN	978-4-315-52315-7
Number of Pages, etc.	190p
Dimensions	21cm
NDC	596
Content Description	料理がヒトの脳に与えた影響、おいしいソースの秘密、アートと科学の結晶、よい脂肪と悪い脂肪…。２００万年前から現代まで、料理の進化をたずね、歴史と科学の観点から「おいしい」の秘密をひも解く。

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