Culinology: The Intersection of Culinary Art and Food Science
ISBN-13:
9780470481349
ISBN-10:
047048134X
Edition:
Illustrated
Author:
Research Chefs Association, J. Jeffrey Cousminer
Publication date:
2016
Publisher:
Wiley
Format:
Hardcover
432 pages
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Book details
ISBN-13:
9780470481349
ISBN-10:
047048134X
Edition:
Illustrated
Author:
Research Chefs Association, J. Jeffrey Cousminer
Publication date:
2016
Publisher:
Wiley
Format:
Hardcover
432 pages
Summary
Culinology: The Intersection of Culinary Art and Food Science (ISBN-13: 9780470481349 and ISBN-10: 047048134X), written by authors
Research Chefs Association, J. Jeffrey Cousminer, was published by Wiley in 2016.
With an overall rating of 4.1 stars, it's a notable title among other
Reference
(Cooking Education & Reference, Engineering, Cooking, Encyclopedias & Subject Guides, Food Science, Agricultural Sciences) books. You can easily purchase or rent Culinology: The Intersection of Culinary Art and Food Science (Hardcover) from BooksRun,
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Description
Culinology: The Intersection of Culinary Art and Food Science will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice industries. It will be the authoritative source that will add value and relevance to this growing discipline and its practitioners. Integrating culinary arts with food science and technology, this book provides the best strategy for developing successful food products on a large scale. Real-world applications and business models ground the book and clearly illustrate how the concepts and theories work in business and industry.
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