Food Chemistry in Small Bites: The Alchemist in the Kitchen (1)
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- Synopsis
- Food Chemistry in Small Bites takes readers on an up-close scientific journey through the transformation of food when meals are prepared. Organized in bite-size, digestible units, this innovative text introduces students to food's molecular makeup as well as the perception of food by the five senses. Using familiar foods as examples, it explores what happens to ingredients when heated, cooled, or treated and also considers what happens when materials that don’t naturally mix are forced to do so. With informative, full-color renderings and a hands-on lab section, the book encourages students to think like scientists while preparing delicious dishes. Readers will formulate hypotheses as to why certain foods taste hot despite being at room temperature, why milk separates into curds and whey when lemon is added, and other ordinary but chemically complex phenomena. This book also importantly challenges readers to think critically about the future of food in the face of a warming planet.
- Copyright:
- 2025
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 260 Pages
- ISBN-13:
- 9780520397644
- Related ISBNs:
- 9780520397637, 9780520397620
- Publisher:
- University of California Press
- Date of Addition:
- 04/15/25
- Copyrighted By:
- Patricia B. O’Hara
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Science, Cooking, Food and Wine, Social Studies, Politics and Government
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
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