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P.、America's Test Kitchen(2012)。The science of good cooking: Master 50 simple concepts to enjoy a lifetime of success in the kitchen。Brookline, MA:Cook's Illustrated。 | 15. | Jopson, M.(2017)。The science of food: An exploration of what we eat and how we cook。London, England:Michael O'Mara。 | 16. | Kellogg, E. E.(1893)。Science in the kitchen: A scientific treatise on food substances and their dietetic properties, together with a practical explanation of the principles of healthful cookery, and a large number of original, palatable, and wholesome recipes。Battle Creek, MI:Modern Medicine Publishing Company。 | 17. | López-Alt, J. K.(2015)。The food lab: Better home cooking through science。New York, NY:W. W. Norton & Company。 | 18. | McGee, H.(2012)。Keys to good cooking: A guide to making the best of foods and recipes。London, England:Penguin Books。 | 19. | Potter, J.(2010)。Cooking for Geeks: Real science, great hacks, and good food。Sebastopol, CA:O'Reilly Media。 | 20. | Provost, J. J.、Bodwin, J.、Kelly, B. S.、Colabroy, K. L.、Wallert, M. A.(2016)。The science of cooking: Understanding the biology and chemistry behind food and cooking。Hoboken, NJ:Wiley。 | 21. | This, H.(2012)。Casseroles et éprouvettes。Paris:Bibliothèque scientifique。 | 22. | Wolke, R. L.(2005)。What Einstein told his cook 2: The sequel: Further adventures in kitchen science。New York, NY:W. W. Norton & Company。 | 23. | Bruner, Jerome S.(1966)。Toward a theory of instruction。Harvard University Press。 | 其他1. | 黃士原(20160713)。台灣最久美福牛排館推出「乾式熟成100天」牛排,https://travel.ettoday.net/article/734160.htm%20。 延伸查詢 | 2. | Lersch, M.(2008)。Texture a hydrocolloid recipe collection,https://blog.khymos.org/wp-content/2009/02/hydrocolloid-recipecollection-v3.0.pdf。 | 3. | Research Chefs Association(1996)。Culinology® book,https://www.culinology.org/。 | 圖書論文1. | Das, S. R.(2013)。The kitchen chemistry sessions: Palatable chemistry through molecular gastronomy and cuisine。Using food to stimulate interest in the chemistry classroom。Washington, DC:American Chemical Society。 | 2. | Sörensen, P. M.、Brenner, M. P.(2016)。A dialogue between online and on-campus versions of the same course: Lessons from Harvard's science and cooking course。Online Course Development and the Effect on the On-Campus Classroom。Washington, DC:American Chemical Society。 | |