SCIENCE WITH SALT AND PEPPER. THE CHEMISTRY YOU DON'T LEARN AT SCHOOL - CORINTH (CEDU568)

Science with Salt and Pepper. The Chemistry You Don't Learn in School is a book that covers both theoretical aspects of chemistry and practical aspects that we encounter in the kitchen every day. Maybe you're wondering what chemistry has to do with cooking? Well, chemistry is behind every culinary phenomenon, and in this book you will discover the basics of food chemistry, along with the surprising processes that take place between molecules, as well as the established and modern techniques that are used to develop culinary preparations.

As you leaf through the book, you will discover answers to questions such as "Why do we cook food?", "Where does taste come from?", "Why is mayonnaise cut?", "What happens when we cut onions?" and many others, explained and written with great dedication, with the aim of sharing science outside the academic space, to all those passionate about molecular gastronomy and its mysteries that accompany us every step of the way.

The goal of the work is for readers to understand the aspects that target this trinity formed by food science, chemistry, and culinary phenomena, and all of this to feed their creativity and open their interest in science... with salt and pepper, of course.

COVER TYPE: Softcover
ISBN: 9786060885818
SIZE: 22 X 27 CM
PUBLISHER: CORINTH
YEAR OF RELEASE: 2024
NUMBER OF PAGES: 176
AUTHOR: Dan Cristian Vodnar

Weight: 160g