Cooking as a Chemical Reaction

This unique textbook provides experiments geared for students in culinary arts, nutrition, dietetics, and gastronomy programs. It is intended for students with limited scientific background who are studying different aspects of food preparation and processing. The text uses experiments and experiences from the kitchen, rather than theory, as the basic means of explaining the scientific facts and principles behind food preparation and processing. An instructor’s manual providing the expected outcomes of the experiments and figure slides for teaching are available with qualifying course adoption.