Книга Sugarniche Vidnyan Dr Bal Phondke

Sugarniche Vidnyan

Автор: Dr Bal Phondke
Език: Маратхи
Корици: С меки корици
Издател: MEHTA PUBLISHING HOUSE
Наличност: Външен склад
Изпращаме след 14-21 дни
19.64 38.41 лв
THE PRACTICE OF COOKING OF FOOD INSTEAD OF EATING IT RAW IS CONSIDERED TO MARK THE BEGINNING OF CULT...

Информация за книгата

Автор
Език
Маратхи
Корици
Книга - С меки корици
Издадена
2010
страници
216
EAN
9788184981674
ISBN
8184981678
Enbook ID
33443643
Издател
Теглоt
300
Размери
140 x 216 x 13

Пълно описание

THE PRACTICE OF COOKING OF FOOD INSTEAD OF EATING IT RAW IS CONSIDERED TO MARK THE BEGINNING OF CULTURAL EVOLUTION OF HUMANKIND. NOT ONLY DID IT ENABLE HIM TO EAT KINDS OF FOODS THAT WERE INEDIBLE BEFORE BUT IT ALSO PROVIDED HIM WITH FOOD SECURITY. THE PERIPATETIC LIFESTYLE HE HAD TO ADOPT AS A HUNTER GATHERER COULD NOW BE ABANDONED AND HUMANS COULD NOW SETTLE DOWN AT ONE PLACE. THE LEISURE TIME ALSO OPENED NEW VISTAS FOR CREATIVE PURSUITS. COOKING IS ALSO PART DIGESTION OUTSIDE THE BODY. VARIOUS PROCESSES THAT CONSTITUTE COOKING INVOLVE A NUMBER OF PHYSICAL, CHEMICAL AS WELL AS BIOCHEMICAL REACTIONS. BUT HOUSEWIVES WHO ROUTINELY CARRY OUT THESE REACTIONS IN A PERFECT MANNER ARE UNAWARE OF THE SCIENTIFIC FOUNDATIONS UNDERLYING THEM. THE FIRST AND FOREMOST PROCESS CONSISTS OF HEATING RAW FOOD. HOWEVER, THIS IMPARTING OF HEAT INVOLVES DIFFERENT MODES OF HEAT TRANSFER LIKE CONDUCTION, CONVECTION AND RADIATION. EACH HAS CERTAIN ADVANTAGES AND LIMITATIONS. BETTER UNDERSTANDING OF THESE WOULD EMPOWER THE HOUSEWIFE AND ENABLE HER TO CHOOSE THE OPTIMUM ONE. THERE ARE MANY OTHER PHYSICAL AND CHEMICAL PRINCIPLES LIKE SOLUBILITY OF MATERIALS, MISCIBILITY OF LIQUIDS, MEANS OF RETAINING NATURAL COLOUR OF FOODS, MEASURING THE SWEETNESS OF SUGAR AND PUNGENCY OF CHILLIES THAT PLAY A CRUCIAL ROLE IN MAKING A DISH DELECTABLE. THESE FACETS OF COOKING ARE DISCUSSED IN THE BOOK IN A STORY BOOK FORMAT THAT DEMYSTIFIES THE UNDERPINNING SCIENCE AND HELPS BETTER UNDERSTANDING. माणूस आपलं अन्न शिजवायला लागला तेव्हापासून त्याच्या उत्क्रांतीतील वाटचालीनं एक महत्त्वाचं वळण घेतलं. किंबहुना माणूस आपलं अन्न शिजवायला लागला तेव्हाच 'हन्टर गवरर' हे स्वरूप सोडून त्यानं आपल्या सुसंस्कृत आधुनिक मानव बनण्याच्या वाटचालीला सुरुवात केली. अन्न शिजवून खायला लागल्यामुळे पचनसंस्थेत जसे उत्क्रांतिनुरूप बदल होत गेले तसा माणसाचा सांस्कृतिक विकास होत गेला. आयुर्वेदात शिजवणं या प्रक्रियेला अन्नावर संस्कार करणं असंच म्हटलं आहे. म्हणजेच शिजवण्याची प्रक्रिया हीही एक वेगळ्या अर्थानं संस्कृतीजन्य प्रक्रिया ठरते. खाण्याजोगं अन्न तयार करणं यासाठी उष्णता देण्याआधीही काही प्रक्रिया कराव्या लागतात. पूर्वतयारी करावी लागते. प्रमाण नेमकं किती असावं याचं व्यवधान राखावं लागतं. ही सगळी अवधानं पार पाडताना आपण एक वैज्ञानिक प्रक्रियाच पार पाडत असतो याची जाणीव सुगरणींना असतेच असं नाही. त्या प्रक्रियेपाठी विज्ञानाची जी संकल्पना अनुस्यूत आहे असं मी मानलं ते कितपत बरोबर आहे? आणि सर्वांत महत्त्वाची बाब म्हणजे ज्यांची विज्ञानाशी फारशी जवळीक नाह

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