|
gptkbp:instance_of
|
gptkb:book
|
|
gptkbp:bfsLayer
|
4
|
|
gptkbp:bfsParent
|
gptkb:The_San_Francisco_Museum_of_Modern_Art
gptkb:SFMOMA
|
|
gptkbp:author
|
gptkb:Nathan_Myhrvold
|
|
gptkbp:available_formats
|
gptkb:book
|
|
gptkbp:awards
|
gptkb:award
|
|
gptkbp:contains
|
gptkb:Photographer
recipes
essays
|
|
gptkbp:features
|
plating techniques
sous-vide cooking
deconstruction of dishes
experimental cooking methods
|
|
gptkbp:focus
|
gptkb:modernist_cuisine
|
|
gptkbp:format
|
hardcover
|
|
gptkbp:genre
|
gptkb:Chef
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
The Photography of Modernist Cuisine
|
|
gptkbp:illustrator
|
gptkb:Francois_Simon
|
|
gptkbp:influenced
|
food science
food presentation
culinary photography
|
|
gptkbp:influenced_by
|
molecular gastronomy
|
|
gptkbp:inspired_by
|
gptkb:cultural_influences
gptkb:artwork
scientific principles
global cuisines
historical cooking methods
|
|
gptkbp:is_criticized_for
|
positive reviews
highly regarded
innovative approach
|
|
gptkbp:isbn
|
9780982761007
|
|
gptkbp:language
|
English
|
|
gptkbp:page_count
|
400
|
|
gptkbp:published_by
|
The Cooking Lab
|
|
gptkbp:published_year
|
gptkb:2012
|
|
gptkbp:related_to
|
gptkb:Modernist_Cuisine_at_Home
cooking techniques
culinary innovation
food science research
Modernist Cuisine: The Art and Science of Cooking
|
|
gptkbp:subject
|
culinary arts
food photography
science of cooking
|
|
gptkbp:target_audience
|
gptkb:Photographer
chefs
food enthusiasts
|
|
gptkbp:technique
|
macro photography
food styling
high-speed photography
|