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[ 洋図書 ] Nose dive : a field guide to the world's smells /

Harold Mcgee. -- John Murray, -- 2020. --

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中央 1F医療 一般洋図書 F/498.5/M14/N 7114434705 配架図 Digital BookShelf
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ISBN 0340963220 (hardback)
ISBN13桁 9780340963227 (hardback)
無効なISBN等 9781444722154 (eBook)
テキストの言語 英語                  
分類：NDC10版 498.5
個人著者標目 McGee, Harold.
本タイトル Nose dive :
タイトル関連情報 a field guide to the world's smells /
著者名 Harold Mcgee.
その他のタイトル Field guide to the world's smells
出版地・頒布地 London :
出版者・頒布者名 John Murray,
出版年・頒布年 2020.
数量 xxxii, 654 pages :
他の形態的事項 illustrations ;
大きさ 24 cm.
書誌注記 Includes bibliographical references and index.
内容注記 Preface: My first grouse -- Introduction: A sense for the essential -- Part 1. Simplest smells. Among the stars -- Planet Earth, early life, stinking sulfur -- Life's starter set -- Part 2. Animals, dependence, mobility, microbiomes. Animal bodies -- Animal signals -- The human animal -- Part 3. Land, plants: independence, immobility, virtuosity. Sweet smells of success -- Plant volatile families : green, fruity, flowery, spicy -- Moss, trees, grasses, weeds -- Flowers -- Edible greens and herbs -- Edible roots and seeds : staples and spices -- Fruits -- Part 4. Land, waters, after-life. The land : soil, fungi, stone -- The waters : plankton, seaweeds, shellfish, fish -- After-life : smoke, asphalt, industry -- Part 5. Chosen smells. Fragrances -- Cooked foods -- Cured and fermented foods -- Conclusion: My second grouse.
要約、抄録、注釈等 Smell is such a powerful and revealing sense because it detects actual little pieces of things in the world. It gives us direct evidence of what those things are made of-unlike the indirectness of vision or hearing, which register light waves and air movements. Those little pieces are volatile molecules, so little that they're able to break away from their source and fly invisibly through the air to reach our nose. To begin to understand a thing's smell, then, is to identify the many volatile molecules it emits. Its overall smell is a composite, created by the component smells or "notes" of its most prominent volatile molecules. When different things seem to echo each other with shared component smells, it's a sign that those things have some volatile molecules in common. And the chemical identities of the molecules are keys to why they're there. They're tokens of the processes that created them. Text and 200 tables cover this topic, in a book by an expert on the chemistry and history of food science and cooking.
一般件名 Gastronomy.
Taste.
資料情報1 『Nose dive : a field guide to the world's smells /』　Harold Mcgee.　John Murray,　2020. （所蔵館：中央　 請求記号：F/498.5/M14/N　 資料コード：7114434705）
URL https://catalog.library.metro.tokyo.lg.jp/winj/opac/switch-detail.do?lang=ja&bibid=1352050196

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