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Drawing on the popularity of the Food Network among the 18 -34 year-old demographic and recent developments in modernist cooking, this book uses food and cooking to spread scientific concepts to those who might not otherwise be exposed to them. The Science of Cooking is a textbook intended for non-science majors or liberal studies science courses in biology, chemistry or biochemistry departments that covers a range of scientific principles of food, cooking, and the science of taste and smell. It is accompanied by a companion website for students and adopting faculties with over 30 guided inquiry activities and a series of laboratory experiments that can be conducted in a traditional laboratory format, in a large class, or on the students’ own time.
Teach Using Food Centered Science
The early chapters of the text serve as an introduction to necessary biology and chemistry fundamentals, such as molecular structure, chemical bonding, and cell theory. Integrated throughout the book are sections delving deeply into interesting and controversial current scientific topics. Food-based chapters cover dairy, fruits and vegetables, meat and fish, bread, spices and herbs, beer and wine, and chocolate and candies. Each expounds on the science behind the food along with its history and other interesting facts. This unique approach offers an excellent way for chemistry, biology or biochemistry departments bring new students of all levels and majors into their classrooms. The infographics provide an exciting and eye-catching link between different foods and the science behind food and cooking.
New Focus to Teach Concepts in Biology and Chemistry
This is the first textbook that teaches introductory biology and chemistry to non-science majors through the enjoyable and rewarding means of cooking. Suitable for any college-level student the text engages students with scientific principles and techniques for many classes of foods, without requiring any scientific background. Hands-on experience with cooking through the companion laboratories brings the content to lifeIt is accompanied by a companion website with over 30 guided inquiry activities and a series of laboratory experiments that can be conducted in a traditional laboratory format, in a large class, or on the student’s own time. See Full Table of Contents Here
1 - The Science of Food and Cooking Basics (See Full Chapter)
2 - Flavor and Smell
3 - Milk and Ice Cream
4 - Metabolism
5 - Cheese Yogurt and Sour Cream
6 - Browning
7 - Fruits and Vegetables
8- Meat and Fish
9- Eggs, Custards and Foams
10- Bread, Cakes and Pastries
12- Beer and WIne
13- Sweets Chocolate and Candies