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Geschmackssache oder Warum wir kochen: Von der Wärmestrahlung des Lagerfeuers zur Kochkunst

Geschmackssache oder Warum wir kochen: Von der Wärmestrahlung des Lagerfeuers zur Kochkunst

          
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About the Book

Spätestens mit der Entstehung der Sprache vor etwa 100 000 Jahren gehörten vermutlich Nahrungsmangel und Krankheiten zu den zentralen Themen menschlicher Kommunikation. Daran hat sich bis heute fast nichts geändert. Das Attribut gesund im Zusammenhang mit Ernährung impliziert, dass es auch ungesunde Ernährungsformen gibt und stellt einen qualitativen Zusammenhang zwischen den Merkmalen unserer Nahrung und ihrer Wirkung auf unseren Organismus her. Bedenkt man, dass sich Homo sapiens seit Beginn seiner Existenz von Rohstoffen ernährt, die er entweder gejagt, gefischt oder gesammelt hat, dann kann sich gesund oder ungesund nur auf Inhaltsstoffe beziehen - wenn nicht direkt Gifte oder Verdorbenes gemeint sind. Die Diskussion darüber, wie viel Obst, Gemüse und Fleisch gut oder schlecht sind, hat heute eine gedankliche Dynamik entwickelt, die sich jeder empirisch abgesicherten Beweisbarkeit entzieht und sich von der Versorgungswirklichkeit und den tatsächlichen Gesundheitsrisiken so weit entfernt, dass sie den Charakter einer virtuellen Ernährungswahrheit angenommen hat. Um in dieser Frage eine Orientierung zu erlangen, ist es notwendig, sich wieder auf die natürlichen Prinzipien der Nahrungswahl und traditionellen Techniken des Kochens zu besinnen. Dank Millionen Jahre währender Evolution sind für Homo sapiens Aromen (Duft und Geschmack) die verlässlichsten sensorischen Informationen zur Unterscheidung von 'guter' und 'schlechter' Nahrung. Rezeptorreize der Nase und Zunge werden jedoch ohne kognitives Zutun erlebt - sie sind biologische 'Ratgeber' bei der Wahl und Zubereitung von Rohstoffen. Der Verstand lässt uns vorteilhafte Rohstoffe und deren Bearbeitungen erinnern. Dieses Buch untersucht Aspekte der Sensorik aus evolutionsbiologischer Sicht und fragt, woher die Sinne "wissen", was dem Organismus guttut, warum uns schmeckt, was uns schmeckt. Dazu werden für den Unterricht in Köcheklassen erprobte lehr-/lerntheoretische Ansätze vorgestellt.


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Product Details
  • ISBN-13: 9783347088672
  • Publisher: Tredition Gmbh
  • Publisher Imprint: Tredition Gmbh
  • Height: 244 mm
  • No of Pages: 402
  • Spine Width: 22 mm
  • Weight: 834 gr
  • ISBN-10: 3347088670
  • Publisher Date: 17 Nov 2020
  • Binding: Hardback
  • Language: German
  • Returnable: N
  • Sub Title: Von der Wärmestrahlung des Lagerfeuers zur Kochkunst
  • Width: 170 mm


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