A fun approach to teaching science that uses cooking to demonstrate principles of chemistry for undergraduate students who are not science majors, high school students, culinary students, and home cooks.
How does an armload of groceries turn into a culinary masterpiece? In this highly accessible and informative text, Sandra C. Greer takes students into the kitchen to show how chemistry—with a dash of biology and physics—explains what happens when we cook.
Chemistry for Cooks provides all the background material necessary for nonscientists to understand essential chemical processes and to see cooking as an enjoyable application of science. Greer uses a variety of practical examples, including recipes, to instruct readers on the molecular structure of food, the chemical reactions used in cooking to change the nature of food, and the essentials of nutrition and taste. She also offers kitchen hints and exercises based on the material in each chapter, plus do-it-yourself projects to encourage exploration of the chemistry that takes place when we cook food.
Features · Perfect for science courses aimed at non–science majors: does not require prior knowledge of chemistry, physics, or biology
· Equally useful for general readers, home and professional cooks, and culinary students
· Topics include what matter is made of, how the structure of matter is altered by heat, how we treat food in order to change its microscopic structure, why particular procedures or methods are used in the kitchen, and how to think critically about various cooking methods
· A reference section at the end of each chapter points readers to resources for further study
· Additional online resources include a solutions manual, a sample syllabus, and PowerPoint slides of all tables and figures
Sandra C. Greer is a retired chemistry professor who taught at the University of Maryland College Park and at Mills College in Oakland, California. She is a past winner of the American Chemical Society Francis P. Garvan–John M. Olin Medal and is the author of Elements of Ethics for Physical Scientists (MIT Press).
If, like me, you've been sleepless wondering exactly how your pressure cooker works or how to scientifically time salt and acid additions for more delicious results, Chemistry for Cooks will ease your restless nights.
Becky Selengut, Author of How to Taste: The Curious Cook's Handbook to Seasoning and Balance, From Umami to Acid and Beyond
Greer writes in a style that is accessible to scientists and non-scientists alike in her thoroughly researched book. It should be in the library of anyone interested in the chemistry and physics of food preparation.
John C. Gilbert, Professor Emeritus at the University of Texas at Austin and at Santa Clara University; author of Women Winemakers: Personal Odysseys
If you're a cook who wants to learn some chemistry, or a scientist who wants to apply their chemical knowledge to cooking, this book, with its recipe experiments to reinforce key principles, is a joy.
David Smith, Professor of Chemistry, University of York, and author of 'Tw-Eat Together: Big Feelings and Short Recipes for those who Cook & Eat with Love