A Pinch of Culinary Science - Boiling an Egg Inside Out and Other Kitchen Tales (Hardcover)

This book provides a playground for the readers to practice and develop scientific thinking, by exploring the world of food in a fun way. The authors take the role of someone trying to find interesting questions to ask about familiar, though often hidden, phenomena. Claims (or myths) on everyday cooking provide numerous cases for this. Using popular cooking myths as a springboard, this book discusses these riddles, interweaving a scientific rationale for the phenomena with a culinary or craftsman explanation. This book covers not only science (physics, chemistry, biology) but also cultural aspects (tradition, history, emotion), of what food/cooking is all about.

General

Imprint:	Crc Press
Country of origin:	United Kingdom
Release date:	June 2019
First published:	2019
Authors:	Anu Inkeri Hopia • Erik Cyrus Fooladi
Dimensions:	234 x 156 x 14mm (L x W x T)
Format:	Hardcover
Pages:	235
ISBN-13:	978-1-138-61130-6
Categories:	Books > Reference & Interdisciplinary > Interdisciplinary studies > Cultural studies > General Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General Books > Business & Economics > Industry & industrial studies > Service industries > Hospitality industry > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-138-61130-1
Barcode:	9781138611306

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