Food for Thought
Food for Thought by Mark R. Vogel is a comprehensive exploration of culinary history and science, published independently on February 21, 2020. This 604-page book delves into cooking techniques and features over 250 recipes, providing readers with a rich understanding of the connections between food and historical events, as well as practical cooking skills.
In this well-researched compilation, readers will discover intriguing questions about food, such as the relationship between bone marrow and prehistoric brain development, and how historical events like the Battle of Trafalgar influenced dietary choices. The book covers a wide range of topics, including the intricacies of making hollandaise sauce and homemade stock, as well as the proper methodology for grilling. With 159 chapters, Food for Thought offers a detailed look at both ingredients and classic dishes, making it a valuable resource for those interested in cooking and food history.
Official synopsis Publisher
Food history and science, cooking techniques, and over 250 recipes are the ingredients for Food for Thought. What does bone marrow have to do with prehistoric man’s brain development? How did the Battle of Trafalgar influence beet consumption? What are the intricacies of making a hollandaise, or homemade stock? How does an egg’s age influence how it should be cooked? What is the proper methodology for grilling? Such questions, and many more, comprise this well-researched, 159-chapter compilation of ingredients & classic dishes, and the technical know-how to master them.
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