Cooking with chemistry. Consistent with general chemistry and cooking but terms could have been integrated more. Sorangel Rodriguez-Velazquez is a Professorial Lecturer in Department of Chemistry at American University. More detail could have been included as to how the chemistry of the process works. This will only happen if the scientific community can make the physics, biology and chemistry of food more accessible, to equip chefs with the tools they need to apply it. The content delivered appears to be accurate and presented in an unbiased way, but is again lacking in chemistry detail that helps shed light on why cooking processes work the way that they do. Also, having links verse images means students cannot print out sections and bring to class. February 2009 (pp 10–12) Author: Patrice Pages Chemistry Connections: Organic/Biochemistry, Reactions, Solids/Liquids/Gases, Solutions Description: Experimental cooking based on some understanding of chemistry … read more. You'll never look at your graduated cylinders, Bunsen burners, and beakers . Cooking examples of a variety of ethnicity and backgrounds could make the text even more relevant to students. The first two chapter covers too much basic chemistry content, which we can easily find in general or introductory chemistry books. Reviewed by Nicolle Fernandes, Assistant Professor, LaGuardia Community College, City University of New York on 2/1/18, The text covers a wide range of topics, starting with the basics of what is matter and its varying states to discussing the various food ingredients and how they lend themselves to cooking. The text is very straightforward, simple and easy to understand. Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine, What Einstein Told His Cook: Kitchen Science Explained, Napoleon's Buttons: How 17 Molecules Changed History, What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science, Dr. Joe & What You Didn't Know: 177 Fascinating Questions About the Chemistry of Everyday Life, The Mystery of the Periodic Table (Living History Library), The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking, “Full of charts, step-by-step photos, structural formulas, and amazing recipes (the cherry cream cheese has me drooling), you will become a better cook without even trying.” —MAKE Magazine. The text begins with the basics of chemistry and flows into cooking techniques and finally into understanding basic ingredients. While this book is informative, and scientifically accurate, it is completely disorganized. But that may just be my own preference for a hardcopy textbook. A few recipes are included, but this title reads more like a chemistry textbook than a cookbook. It was easy to read and was grammatically correct. However, somehow, it kind of jumps back and forth between chemistry and cooking ingredients, and failed in addressing the connection. The text is rather comprehensive in its discussion of basic principles of general chemistry, up through page 100, and also in the general description of food materials and procedures of food processing. Basic chemistry like the topics discussed in the text (atoms, molecules, ions, measurements, energy basics, periodic table,etc.) The Chemistry of Cooking Where science meets cooking. The grammar seems suitable for the intended audience. Find all the books, read about the author, and more. For a PDF file, it was pretty easy to find specific topics. Reviewed by Mikeya Kirksey, adjunct professor, Bunker Hill Community College on 6/1/20, easy to understand and flow was good Again, I find this text to be disjointed. There is a logical pattern that is maintained throughout the text. Tackle literacy and science by having your students read and answer questions from a scientific article. There are very good definitions of technical terms to lead off sections, providing clarity. This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). In fact, in my teaching, I would easily apply just a portion of the text where it fits in with the curriculum I teach. [from old catalog]; Elliott, Sophronia Maria, 1854- [from old catalog] joint author. It is a reasonably interesting read, with a number of explanations of the everyday occurrences that happen in the kitchen. The Science of Good Cooking, by the Editors of Cook's Illustrated (Cook's Illustrated, $40) Each of … And in the case of casein mentioned in the coagulation section, it might have been useful to mention other uses, for example in adhesives, paints, and other industrial products. On page 88, the two chemical structures shown for D- and L-carvone do not depict stereochemistry, and are thus not proper enantiomeric structures. As a homeschooling teacher, I was very excited about this book and the chance to teach some basic solid chemistry and food science. However, I was a bit disappointed. | May 2, 2016. PHYSICAL SCIENCE A. Cooking itself is really just chemistry. Each section concludes with exercises and a glossary. The chemistry of cooking course seeks to understand the science behind our most popular meals by studying the behavior of atoms and molecules present in food. Many chapters are listing definitions of substances, more like a glossary. 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