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Caveman Chemistry Bringing Science Back into Cooking

2015-09-09 Cooking
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Release : 2015-09-09
Genre : Cooking
Kind : eBook
Book Rating : 056/5 ( reviews)

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Book Synopsis Caveman Chemistry Bringing Science Back into Cooking by : Valerie Doty

Download or read book Caveman Chemistry Bringing Science Back into Cooking written by Valerie Doty. This book was released on 2015-09-09. Available in PDF, EPUB and Kindle. Book excerpt: "This book is much more than a cookbook. True to its title, the author explains a lot of the essential chemistry of cooking: not just "what" ingredients to add, but "why" those ingredients make a difference." -- Back cover.

Caveman Chemistry

2003 Education
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Release : 2003
Genre : Education
Kind : eBook
Book Rating : 665/5 ( reviews)

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Book Synopsis Caveman Chemistry by : Kevin M. Dunn

Download or read book Caveman Chemistry written by Kevin M. Dunn. This book was released on 2003. Available in PDF, EPUB and Kindle. Book excerpt: Half a million years ago our ancestors learned to make fire from scratch. They crafted intricate tools from stone and brewed mind-altering elixirs from honey. Their descendants transformed clay into pottery, wool into clothing, and ashes into cleansers. In ceramic crucibles they won metal from rock, the metals lead to colored glazes and glass. Buildings of brick and mortar enshrined books of parchment and paper. Kings and queens demanded ever more colorful clothing and accessories in order to out-class clod-hoppers and call-girls. Kingdoms rose and fell by the power of saltpeter, sulfur, and charcoal. And the demands of everyday folk for glass and paper and soap stimulated the first round of chemical industrialization. From sulfuric acid to sodium carbonate. From aniline dyes to analgesic drugs. From blasting powder to fertilizers and plastics. In a phrase, From Caveman to Chemist. Your guides on this journey are the four alchemical elements; Fire, Earth, Air and Water. These archetypical characters deliver first-hand accounts of the births of their respective technologies. The spirit of Fire, for example, was born in the first creature to cultivate the flame. This spirit passed from one person to another, from one generation to another, from one millennium to another, arriving at last in the pages of this book. The spirit of Earth taught folks to make tools of stone, the spirit of Air imparted knowledge of units and the spirit of Water began with the invention of spirits. Having traveled the world from age to age, who can say where they will find their next home? Perhaps they will find one in you.

The Science of Cooking

2016-05-20 Science
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Release : 2016-05-20
Genre : Science
Kind : eBook
Book Rating : 33X/5 ( reviews)

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Book Synopsis The Science of Cooking by : Joseph J. Provost

Download or read book The Science of Cooking written by Joseph J. Provost. This book was released on 2016-05-20. Available in PDF, EPUB and Kindle. Book excerpt: 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.

The Science of Cooking

2012-10-05 Technology & Engineering
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Release : 2012-10-05
Genre : Technology & Engineering
Kind : eBook
Book Rating : 665/5 ( reviews)

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Book Synopsis The Science of Cooking by : Peter Barham

Download or read book The Science of Cooking written by Peter Barham. This book was released on 2012-10-05. Available in PDF, EPUB and Kindle. Book excerpt: A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking. Strong praise from the reviewers - "Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information... The book is a pleasant read and is an invitation to become better acquainted with the science of cooking." - NATURE "This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance... [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate soufflé." - FINANCIAL TIMES WEEKEND "This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting)."- THE PHYSICIST "Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes... Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and soufflés. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter." - FOOD & DRINK NEWSLETTER

The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking, 2nd Edition

2025-01-05 Science
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Release : 2025-01-05
Genre : Science
Kind : eBook
Book Rating : 218/5 ( reviews)

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Book Synopsis The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking, 2nd Edition by : Provost

Download or read book The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking, 2nd Edition written by Provost. This book was released on 2025-01-05. Available in PDF, EPUB and Kindle. Book excerpt:

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