The Science of Cooking
John Wiley & Sons Inc (Verlag)
978-1-394-15821-8 (ISBN)
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The Science of Cooking provides an engaging and relatable way to explore the science behind every meal. Designed for both science and non-science majors, this popular textbook breaks down complex, molecular-level processes into easily digestible concepts. More than 30 inquiry-driven activities covering science basics and food-focused topics are supported by a series of experiments that can be conducted in the lab, in the classroom, and at home with minimal equipment.
Now in its second edition, The Science of Cooking offers enhanced learning tools throughout, including new end-of-chapter questions, practice problems, and hands-on cooking labs. An entirely new “Science for the Chef” section pairing real-world recipes with scientific explanations is accompanied by new chapters on foundational chemistry and advanced biochemistry that connect theory to practical cooking skills.
Demystifying the principles of molecular interactions and taste chemistry, The Science of Cooking:
Is a unique approach to teaching all students core fundamentals of chemistry, biology and biochemistry in a food and cooking context.
Provides clear explanations and practical insights to future chefs, dietitians, and scientists alike
Each chapter now includes learning objectives, key concepts and end of chapter questions.
Contains a new selection of detailed recipes that demonstrate scientific processes
Integrates Process-Oriented Guided Inquiry Learning (POGIL) activities that encourage active learning with structured inquiry exercises
Features inquiry-based cooking labs and guided inquiry activities that offer experiential learning opportunities that deepen understanding via the authors' website http://scienceofcooking.bergbuilds.domains/
Includes access to a companion website for adopting professors with downloadable Guided Inquiry and laboratories.
Connecting classroom learning to real-world cooking, The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking, Second Edition is perfect for undergraduate students in chemistry, biochemistry, biology, food science, and nutrition, as well liberal arts majors taking introductory or general science courses.
Joseph J. Provost, PhD, Professor of Chemistry and Biochemistry, University of San Diego, California. Keri L. Colabroy, PhD, Professor of Chemistry, Muhlenberg College, Allentown, Pennsylvania. Brenda S. Kelly, PhD, Provost and Dean; Professor of Biology and Chemistry, Gustavus Adolphus College, St. Peter, Minnesota. Ashley Corrigan Steffey, MS, Adjunct Professor of Chemistry, University of San Diego, California. Mark A. Wallert, PhD, Professor of Biology, Bemidji State University, Bemidji, Minnesota.
Preface Acknowledgements
About the Authors
About the Companion Website
01 Atoms, elements, compounds and molecules
02 Macromolecules of food and cooking
03 Browning reactions
04 Milk and Ice Cream
05 Cheese
06 Fruits and Vegetables
07 Meat and Fish
08 Eggs Custards and Foams
09 Breads Cakes and Pastry
10 Seasonings
11 Beer and wine
12 Non-alcoholic beverages
13 Sweets chocolates and candies
14 The science of taste and smell
15 The metabolism of food
Appendix
Index
| Erscheint lt. Verlag | 2.7.2025 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Themenwelt | Naturwissenschaften ► Biologie ► Biochemie |
| Naturwissenschaften ► Chemie | |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-394-15821-1 / 1394158211 |
| ISBN-13 | 978-1-394-15821-8 / 9781394158218 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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