The Science of Cooking

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Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules, Science of Taste and Smell, Milk, Cream, and Ice Cream, Metabolism and Fermentation, Cheese, Yogurt, and Sour Cream, Browning, Fruits and Vegetables, Meat, Fish, and Eggs, Dough, Cakes, and Pastry, Chilies, Herbs, and Spices, Beer and Wine, and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.