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- Title: The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking
- Autor: Mark A. Wallert
- Publisher (Publication Date): Wiley; 1 edition (May 2, 2016)
- Language: English
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. 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. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.
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 have answered questions that I had but didn’t even know how to ask! I have known teachers in elementary school through college that would on occasion tell me questions their students have asked about food and science that they never knew how to answer. They told me most of the time they responded by saying “well thats just how it works.” This book answers those questions! It is written in a scientific manner for an MD or phd to read but they bring it down to a level that everyone can understand. My 10 year old patients love what this book says about chocolate chip cookies!! As an MD, I wish I would have had this book as a reference when I was in medical school taking biochemistry. It would have proved to be an excellent resource as well as a time saving one.