A Pinch of Culinary Science: Boiling an Egg Inside Out and Other Kitchen Tales

1st Edition

Anu Inkeri Hopia, Erik Cyrus Fooladi

CRC Press
June 18, 2019 Forthcoming
Reference - 235 Pages - 39 Color & 1 B/W Illustrations
ISBN 9781138611306 - CAT# K389146

For Instructors Request Inspection Copy

USD$69.95

Add to Wish List
FREE Standard Shipping!

Summary

This book provides a playground for the readers to practice and develop scientific thinking, by exploring the world of food in a fun way. The authors take the role of someone trying to find interesting questions to ask about familiar, though often hidden, phenomena. Claims (or myths) on everyday cooking provide numerous cases for this. Using popular cooking myths as a springboard, this book discusses these riddles, interweaving a scientific rationale for the phenomena with a culinary or craftsman explanation. This book covers not only science (physics, chemistry, biology) but also cultural aspects (tradition, history, emotion), of what food/cooking is all about.

Instructors

We provide complimentary e-inspection copies of primary textbooks to instructors considering our books for course adoption.

Request an
e-inspection copy

Share this Title