Chemistry of Cooking

When discussing the basic principles of general chemistry, the text is fairly comprehensive up to 100 pages and is a general description of food materials and food processing procedures. 100 pages or less missing ... Read more

Review by New York City University Laguardia Community College Associate Professor Nicole Fernandes, 2/2/18

In this article we cover a wide range of topics, starting with the fundamentals and various states of matter by discussing various food ingredients and how they fit into the dish. These topics are explained very briefly. All ... Read more

Roberta Bernstetter, Minnesota Community and Technology College, Beauty Instructor Review 2/2/18 Resides

Even if this book is not very deep, it does a wonderful job, so the novice chef can understand the contents clearly and easily. Since these topics are compared with the daily situation, it is easy to associate with self-study and self-study.

People all over the world are fascinated by the preparation of the food. There are countless cookbooks, television programs, celebrity chefs, kitchen utensils that make food fun for everyone. Cooking class chemistry is trying to understand the science behind our most popular meal by studying the behavior of atoms and molecules present in food. This book is designed to give students a basic understanding of chemistry-related chemical processes such as caramelization, Maillard reaction, acid-base reaction, catalysis and fermentation. Students can use chemical languages ​​to describe cooking processes, apply chemical knowledge to solve food-related problems, and ultimately create their own recipes.

Sorangel Rodriguez - Velazquez is a professor lecturer at the chemistry department of the American university.

According to Harold McGee (1990), chemistry began with the ancestral "food chemistry". The molecules that these chefs convert and manipulate are food molecules. Every time modern people prepare food for food for large food processing factories or in the kitchen they will duplicate the origin of the art that has been practiced since the fire was opened 125,000 years ago . It was not until enlightenment and the Industrial Revolution that food was the focus of scientific research. In modern times, we are also witnessing the development of public health, medical nutrition, mechanization of food processing, especially large scale production. The adaptation of large-scale production technology to agricultural production and food processing fundamentally changed the relationship between people and food. These processes allow a small number of food workers to support more food consumers, thereby promoting urbanization on an unprecedented scale.

People all over the world are fascinated by the preparation of the food. There are countless cookbooks, television programs, celebrity chefs, kitchen utensils that make food fun for everyone. Cooking class chemistry is trying to understand the science behind our most popular meal by studying the behavior of atoms and molecules present in food. This book is designed to give students a basic understanding of chemistry-related chemical processes such as caramelization, Maillard reaction, acid-base reaction, catalysis and fermentation. Students can use chemical languages ​​to describe cooking processes, apply chemical knowledge to solve food-related problems, and ultimately create their own recipes.