The Science of Cooking : Understanding the Biology and Chemistry Behind Food and Cooking

The Science of Cooking The first textbook that teaches biology and chemistry through the enjoyable and rewarding means of cooking The Science of Cooking is a textbook designed for nonscience majors or liberal studies science courses, 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 faculty. It details over 30 guided inquiry activities covering science basics and food-focused topics, and also includes a series of laboratory experiments that can be conducted in a traditional laboratory format, experiments that can be conducted in a large class format, and take-home experiments that can be completed with minimal equipment at the student’s home. Examples of these engaging and applicable experiments include fermentation, cheese and ice cream making, baking the best cookies, how to brown food faster, and analyzing food components. They are especially useful as a tool for teaching hypothesis design and the scientific process. 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, while food-based chapters cover: Dairy products (milk, ice cream, foams, and cheeses) Fruits and vegetables Meat and fish Bread Spices and herbs Beer and wine Chocolate and candies The Science of Cooking presents chemistry and biology concepts in an easy-to-understand way that demystifies many basic scientific principles. For those interested in learning more science behind cooking, this book delves into curious scientific applications and topics. This unique approach offers an excellent way for chemistry, biology, or biochemistry departments to bring new students of all levels and majors into their classrooms. 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. The Science Of Food And Cooking : Macromolecules -- The Science Of Taste And Smell -- Milk And Ice Cream -- Metabolism Of Food : Microorganisms And Beyond -- Cheese, Yogurt And Sour Cream -- Browning -- Fruits And Vegetables -- Meat And Fish -- Eggs, Custards And Foams -- Bread, Cakes And Pastry -- Seasonings -- Salt, Spices, Herbs And Hot Peppers -- Beer And Wine -- Sweets : Chocolates And Candies. Joseph J. Provost, Keri L. Colabroy, Brenda S Kelly, Mark Wallert. Includes Bibliographical References And Index. Mode Of Access: World Wide Web. Written for students, this work covers a range of scientific principles of food, cooking and the science of taste and smell. Each chapter begins with biological, chemical and/or physical principles underlying food topics and a discussion of what is happening at molecular levels. 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 Content: Sensuous molecules : molecular gastronomy -- Taste and flavour -- Heating and eating : physical gastronomy-- Cooking methods and utensils -- Meat and poultry -- Fish -- Breads -- Sauces -- Sponge cakes -- Pastry -- Soufflés -- Cooking with chocolate -- Weights and measurements -- Glossary of terms.