Die Wissenschaft des Kochens von Joseph Provost-

Ursprünglicher Text
The Science of Cooking by Joseph Provost
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Zuletzt aktualisiert am 31. Aug. 2025 19:17:04 MESZAlle Änderungen ansehenAlle Änderungen ansehen

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Artikelzustand
Gut: Buch, das gelesen wurde, sich aber in einem guten Zustand befindet. Der Einband weist nur sehr ...
Publish Year
2025
Book Title
The Science of Cooking
ISBN
9781394158218
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
1394158211
ISBN-13
9781394158218
eBay Product ID (ePID)
4071628929

Product Key Features

Number of Pages
624 Pages
Publication Name
Science of Cooking : Understanding the Biology and Chemistry Behind Food and Cooking
Language
English
Publication Year
2025
Subject
Food Science, Life Sciences / Biochemistry, General, Life Sciences / Biology
Type
Textbook
Author
Keri L. Colabroy, Ashley L. Corrigan Steffey, Joseph J. Provost, Mark A. Wallert, Brenda S. Kelly
Subject Area
House & Home, Technology & Engineering, Science
Format
Trade Paperback

Dimensions

Item Height
1.3 in
Item Weight
50.5 Oz
Item Length
9.9 in
Item Width
8 in

Additional Product Features

Edition Number
2
Intended Audience
Scholarly & Professional
LCCN
2025-001247
TitleLeading
The
Dewey Edition
23
Dewey Decimal
664/.07
Synopsis
PROVIDES A CLEAR AND ACCESSIBLE PATH TO LEARNING KEY SCIENTIFIC CONCEPTS THROUGH THE LENS OF FOOD AND 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 biochemistry that connect theory to practical cooking skills. 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 Includes learning objectives, key concepts and end of chapter questions Contains a new selection of detailed recipes that demonstrate scientific processes Integrates guided-inquiry activities that encourage active learning with structured exercises Features inquiry-based cooking labs that offer experiential learning opportunities to deepen student understanding Includes access to a companion website at www.wiley.com/go/provost/food_science_2e, for adopting professors with downloadable guided-inquiry activities 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., 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 entirety new "Science for the Chef" section pairing real-world recipes with scientific explanations is accompanied by new chapters on foundational chemistry and biochemistry that connect theory to practical cooking skills. 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, Includes learning objectives, key concepts and end of chapter questions, Contains a new selection of detailed recipes that demonstrate scientific processes, Integrates guided-inquiry activities that encourage active learning with structured exercises, Features inquiry-based cooking labs that offer experiential learning opportunities to deepen student understanding, Includes access to a companion website at http://scienceofcooking.bergbuilds.domains/, for adopting professors with downloadable guided-inquiry activities 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.
LC Classification Number
TX545.P76 2025

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