The Science of Cooking av Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Mark A. Wallert

769,-

Kjøp

<b>The Science of Cooking</b><p><b>The first textbook that teaches biology and chemistry through the enjoyable and rewarding means of cooking</B><p><i>The Science of Cooking </i>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 u