The Science of Cooking
Understanding the Biology and Chemistry Behind Food and Cooking
2. Auflage März 2025
624 Seiten, Softcover
Wiley & Sons Ltd
PROVIDES A CLEAR AND ACCESSIBLE PATH TO LEARNING KEY SCIENTIFIC CONCEPTS THROUGH THE LENS OF FOOD AND COOKING
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 biochemistry that connect theory to practical cooking skills.
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
* Includes learning objectives, key concepts and end of chapter questions
* Contains a new selection of detailed recipes that demonstrate scientific processes
* Integrates guided-inquiry activities that encourage active learning with structured exercises
* Features inquiry-based cooking labs that offer experiential learning opportunities to deepen student understanding
* Includes access to a companion website at http://scienceofcooking.bergbuilds.domains/, for adopting professors with downloadable guided-inquiry activities 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.
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
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 L. Corrigan Steffey, MS, Faculty of Chemistry, University of San Diego, California.
Mark A. Wallert, PhD, retired Professor of Biology, Bemidji State University, Bemidji, Minnesota.
