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New McGee - Nose Dive

Vapre

By Vapre
in Cookbooks & References

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Alex

Alex

Posted
Posted

Thanks. Unfortunately, it's not being released in the US for general publication until October 20. 

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

A king can stand people's fighting, but he can't last long if people start thinking. -Will Rogers, humorist

Tri2Cook

Tri2Cook

Posted
Posted

I hadn't heard about it and I was excited because On Food and Cooking (second edition) was a game changer for me when it came out but having read the information, I don't think I'm interested at all... and that makes me just a little bit sad.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

blue_dolphin

blue_dolphin

Posted
Posted
6 minutes ago, Tri2Cook said:

I hadn't heard about it and I was excited because On Food and Cooking (second edition) was a game changer for me when it came out but having read the information, I don't think I'm interested at all... and that makes me just a little bit sad.

 

May I ask what info was a disappointment for you?  

I lost my sense of smell a while back so I'm always intrigued by the topic.  It lasted a long, long time and has never returned to normal, hence my interest. Anything in particular about this book that puts you off?

Alex

Alex

Posted
Posted
7 minutes ago, Tri2Cook said:

I hadn't heard about it and I was excited because On Food and Cooking (second edition) was a game changer for me when it came out but having read the information, I don't think I'm interested at all... and that makes me just a little bit sad.

 

Interesting. To me, scent is a fascinating subject. My detection threshold appears to be lower than many others' (i.e., I can smell things before others do, if they can at all -- I'm pretty sure I'm not hallucinating -- and I appear to react to odors more strongly than most others do). I also think it's the most underappreciated and least understood of our "traditional" five senses. I used to teach a mini-unit on olfaction in my intro psych courses. We'd cover how olfaction can affect mood, energy level, focus, sexual attraction, and, of course, appetite. 

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"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

A king can stand people's fighting, but he can't last long if people start thinking. -Will Rogers, humorist

Tri2Cook

Tri2Cook

Posted
Posted
15 hours ago, blue_dolphin said:

 

May I ask what info was a disappointment for you?  

I lost my sense of smell a while back so I'm always intrigued by the topic.  It lasted a long, long time and has never returned to normal, hence my interest. Anything in particular about this book that puts you off?

 

I wouldn't go so far as to say "disappoints", it just doesn't sound like it would be of interest to me. I'm aware of the interaction between smell and taste. There was a great deal of discussion and experimentation on the subject during the "molecular gastronomy" heyday, which I was heavily interested in and followed closely. I'm sure there will be things to learn in there, it's McGee, but at this point it doesn't really catch my interest. Maybe that will change when people have it and I get a better idea of whst's going on in it.

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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