Provides a clear and accessible path to learning key scientific concepts through the lens of cooking
The Science of Cooking provides an engaging and relatable way to explore the science behind every meal. Designed for both science and non-science majors, this popular textbook breaks down complex, molecular-level processes into easily digestible concepts. More than 30 inquiry-driven activities covering science basics and food-focused topics are supported by a series of experiments that can be conducted in the lab, in the classroom, and at home with minimal equipment.
Now in its second edition, The Science of Cooking offers enhanced learning tools throughout, including new end-of-chapter questions, practice problems, and hands-on cooking labs. An entirely new “Science for the Chef” section pairing real-world recipes with scientific explanations is accompanied by new chapters on foundational chemistry and advanced biochemistry that connect theory to practical cooking skills.
Demystifying the principles of molecular interactions and taste chemistry, The Science of Cooking: *Is a unique approach to teaching all students core fundamentals of chemistry, biology and biochemistry in a food and cooking context. *Provides clear explanations and practical insights to future chefs, dietitians, and scientists alike *Each chapter now includes learning objectives, key concepts and end of chapter questions. *Contains a new selection of detailed recipes that demonstrate scientific processes *Integrates Process-Oriented Guided Inquiry Learning (POGIL) activities that encourage active learning with structured inquiry exercises *Features inquiry-based cooking labs and guided inquiry activities that offer experiential learning opportunities that deepen understanding via the authors' website http://scienceofcooking.bergbuilds.domains/ *Includes access to a companion website for adopting professors with downloadable Guided Inquiry and laboratories.
Connecting classroom learning to real-world cooking, The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking, Second Edition is perfect for undergraduate students in chemistry, biochemistry, biology, food science, and nutrition, as well liberal arts majors taking introductory or general science courses.
Joseph J. Provost, PhD, Professor of Chemistry and Biochemistry, University of San Diego, California.
Keri L. Colabroy, PhD, Professor of Chemistry, Muhlenberg College, Allentown, Pennsylvania.
Brenda S. Kelly, PhD, Provost and Dean; Professor of Biology and Chemistry, Gustavus Adolphus College, St. Peter, Minnesota.
Ashley L. Corrigan Steffey, MS, Faculty of Chemistry, University of San Diego, California.
Mark A. Wallert, PhD, retired Professor of Biology, Bemidji State University, Bemidji, Minnesota.
