Experimental Cookery From the Chemical and Physical Standpoint (Classic Reprint) - Couverture souple

Belle Lowe

Couverture souple

ISBN 10 : 1440068747 ISBN 13 : 9781440068744

Editeur : Forgotten Books, 2018

Synopsis

Science meets the kitchen: explore how chemistry explains everyday cooking and common kitchen results.

This edition connects physical chemistry to food preparation, with a focus on colloid chemistry and how it affects sauces, foams, and textures. It presents foundational ideas and shows how sugar cookery, freezing, and fruits and vegetables relate to real kitchen outcomes, along with chapters on milk and meat that illustrate practical cooking processes.

• Clear explanations of how colloidal systems influence texture and stability in foods
• Laboratory-style outlines and discussion material for classroom use
• Coverage of milk, cheese, meat, fruits, and vegetables with practical applications
• A historical and methodological view of experimental cookery as a field of study

Ideal for readers involved in college food-preparation courses, teaching laboratories, or anyone curious about the science behind cooking.

A propos du livre

Présentation de l'éditeur

The principal function of this volume is to present our newer knowledge of food preparation and cookery processes from a chemical and physical basis, particularly that of colloid chemistry. In doing this, many results secured from experimental work along these lines at Iowa State College have been included. A condensed arrangement of the data on cookery, which are found in widely scattered sources, has been included also. Many of the sciences serve as a foundation or basis for food preparation. I norganic, organic, physical, and plant chemistry, as well as physics and other sciences, are necessary for an adequate understanding of many processes in food preparation. But the subject matter herein covered is perhaps more closely related to physical chemistry and the branch of physical chemistry known as colloid chemistry. In fact, so many of the ingredients used in food preparation are colloidal in nature that food preparation may be classed as one field of applied colloid chemistry. As a phase of colloid chemistry it offers a vast field for exploration, for although commercially prepared foods have been studied extensively the problems in connection with their preparation are far from completed. Work along other lines of cookery has hardly started. Some of the older work on cookery needs to be repeated and explained in the light of newer interpretations of science. Because the majority of home economics students have had no opportunity to take even an elementary course in physical or colloid chemistry, it becomes necessary to present a simple outline and explanation of colloid chemistry in its relation to food preparation. Since this is the foundation material for this treatise it seems logical to present it first. But to many persons this is the newest and perhaps the most difficult subject matter in relation to food preparation. Therefore, it is probably bet
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Détails de l'édition

• Éditeur: Forgotten Books
• Date d'édition: 2018
• Langue: anglais
• ISBN 10: 1440068747
• ISBN 13: 9781440068744
• Reliure: Broché
• Nombre de pages: 616
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