Chemistry for Cooks

An Introduction to the Science of Cooking

Sandra C. Greer

$110

Paperback

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English

MIT Press
28 February 2023

Mathematics & Sciences; Scientific equipment, experiments & techniques; Chemistry

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.

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

By: Sandra C. Greer
Imprint: MIT Press
Country of Publication: United States
Dimensions: Height: 229mm, Width: 152mm, Spine: 16mm
Weight: 578g
ISBN: 9780262544795
ISBN 10: 0262544792
Pages: 304
Publication Date: 28 February 2023
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

Preface xi Acknowledgments xv 1 Some Basic Chemistry 1 2 Measurements in Cooking 23 3 Heat and Temperature 33 4 Water, the Miracle Molecule 55 5 Acids and Bases 77 6 Just Enough Organic Chemistry 93 7 Fats and Oils 109 8 Carbohydrates 125 9 Proteins 155 10 More Chemical Reactions Plus Fermentation 183 11 Colloidal Dispersions 195 12 Diffusion and Osmosis 211 13 Nutrition 225 14 Food and the Senses 259 Final Thoughts 275 Index 277

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).