Ashley L. Corrigan Steffey: The Science of Cooking, Kartoniert / Broschiert
The Science of Cooking
Buch
- Understanding the Biology and Chemistry Behind Food and Cooking
Artikel noch nicht erschienen, voraussichtlicher Liefertermin ist der 29.4.2025.
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Sie können den Titel schon jetzt bestellen. Versand an Sie erfolgt gleich nach Verfügbarkeit.
Aktueller Preis: EUR 95,11
- Verlag:
- John Wiley & Sons Inc, 04/2025
- Einband:
- Kartoniert / Broschiert
- Sprache:
- Englisch
- ISBN-13:
- 9781394158218
- Artikelnummer:
- 12129026
- Umfang:
- 624 Seiten
- Nummer der Auflage:
- 25002
- Ausgabe:
- 2. Auflage
- Erscheinungstermin:
- 29.4.2025
- Hinweis
-
Achtung: Artikel ist nicht in deutscher Sprache!
Klappentext
PROVIDES A CLEAR AND ACCESSIBLE PATH TO LEARNING KEY SCIENTIFIC CONCEPTS THROUGH THE LENS OF FOOD AND COOKINGThe 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 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.

Ashley L. Corrigan Steffey, Brenda S. Kelly, Joseph J. Provost, Keri L. Colabroy
The Science of Cooking
Aktueller Preis: EUR 95,11