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The Chemistry of Cooking: An Account of What Happens to Food Before, During and After Cooking

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The Chemistry of Cooking: An Account of What Happens to Food Before, During and After Cooking [Hardcover]

A. Coenders (Author)

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Book Description

Publication Date: August 1992

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.

#outer_postBodyPS { display: none; } #psGradient { display: none; } #psPlaceHolder { display: none; } #psExpand { display: none; } 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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Product Details

Hardcover: 276 pages
Publisher: Parthenon Pub Group (August 1992)
Language: English
ISBN-10: 1850702268
ISBN-13: 978-1850702269
Product Dimensions: 9.5 x 6.2 x 1 inches
Shipping Weight: 1.6 pounds
Amazon Best Sellers Rank: #2,668,256 in Books (See Top 100 in Books)

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More About the Author

› Visit Amazon's A. Coenders Page

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