The Chemistry of Cooking: An Account of What Happens to Food Before, During and After Cooking
ISBN-13:
9781850702269
ISBN-10:
1850702268
Edition:
First Edition
Author:
A. Coenders
Publication date:
2016
Publisher:
Parthenon Pub Group
Format:
Hardcover
276 pages
FREE US shipping
Book details
ISBN-13:
9781850702269
ISBN-10:
1850702268
Edition:
First Edition
Author:
A. Coenders
Publication date:
2016
Publisher:
Parthenon Pub Group
Format:
Hardcover
276 pages
Summary
The Chemistry of Cooking: An Account of What Happens to Food Before, During and After Cooking (ISBN-13: 9781850702269 and ISBN-10: 1850702268), written by authors
A. Coenders, was published by Parthenon Pub Group in 2016.
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Description
This text is intended for teachers and students of food technology and also for others who want to gain some idea of what takes place during the preparation of ingredients. In addition, an indication is given of what subsequently takes place in our digestive systems. The book requires an elementary knowledge of chemistry on the part of the reader. The author aims to draw together the technical and practical aspects of food and its preparation and the cultural and sociological factors affecting people's eating habits.
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