| A Pinch of Culinary Science: Boiling an Egg Inside Out and Other Kitchen Tales Contributor(s): Hopia, Anu Inkeri (Author), Fooladi, Erik Cyrus (Author) |
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ISBN: 1138611301 ISBN-13: 9781138611306 Publisher: CRC Press OUR PRICE: $209.00 Product Type: Hardcover - Other Formats Published: June 2019 |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Food Science - General - Social Science | Customs & Traditions - Cooking |
| Dewey: 394.12 |
| LCCN: 2018051394 |
| Physical Information: 0.7" H x 6.3" W x 9.4" (1.40 lbs) 235 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |