: Joseph J. Provost , Keri L. Colabroy, Brenda S. Kelly, Mark A. WallertНазвание
: The Science of Cooking: Understanding the Biology and Chemistry Behind Food and CookingИздательство
: 36,6 mbСтраниц:
Interest in cooking, baking, and food has risen tremendously over the past few years. In fact, the popularity of food and cooking within the 18-34-year-old demographic group draws more than 50 million viewers to food- and cooking-based cable shows and websites each month. Many faculty members have tapped into this interest, creating unique and interesting courses about science, food, and/or cooking. This aim of The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking is to teach fundamental concepts from biology and chemistry within the context of food and cooking. Thus, the primary audience for the text is nonscience majors, who are fulfilling a science curricular graduation requirement.
The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking is food centered while including several chapters that introduce fundamental concepts in biology and chemistry that are essential in the kitchen. In the first few chapters of the book, students will learn about molecular structure, chemical bonding, cell theory, signaling, and biological molecule structure. These concepts are drawn upon in later chapters; for example, students will learn the science behind cheesemaking, meat browning, and fermentation processes. The chapters are also full of interesting facts about the history of the food, ailments, or cures associated with the food, all guided by in-depth discussions of the science behind the food.