The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking
| Author | : | |
| Rating | : | 4.24 (583 Votes) |
| Asin | : | 1118674200 |
| Format Type | : | paperback |
| Number of Pages | : | 552 Pages |
| Publish Date | : | 2013-05-02 |
| Language | : | English |
DESCRIPTION:
This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.
"A MUST READ for anyone who cooks, wonders about cooking or just loves food!" according to Amazon Customer. When I first saw this book I thought the title was quite interesting. After I spent some time in it I was completely amazed! All of us at one time or another have thought, "why does this happen to a certain food" or "why do I like Pot Roast or Hot sauce so much?" These questions are answered on a basic level where anyone can understand. The authors of this book h