{"product_id":"chemistry-for-cooks-isbn-9780262544795","title":"Chemistry for Cooks","description":"\u003cb\u003eA fun approach to teaching science that uses cooking to demonstrate principles of chemistry for undergraduate students who are not science majors, high school students, culinary students, and home cooks.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eHow does an armload of groceries turn into a culinary masterpiece? In this highly accessible and informative text, Sandra C. Greer takes students into the kitchen to show how chemistry—with a dash of biology and physics—explains what happens when we cook.\u003cbr\u003e \u003cbr\u003e\u003ci\u003eChemistry for Cooks\u003c\/i\u003e provides all the background material necessary for nonscientists to understand essential chemical processes and to see cooking as an enjoyable application of science. Greer uses a variety of practical examples, including recipes, to instruct readers on the molecular structure of food, the chemical reactions used in cooking to change the nature of food, and the essentials of nutrition and taste. She also offers kitchen hints and exercises based on the material in each chapter, plus do-it-yourself projects to encourage exploration of the chemistry that takes place when we cook food.\u003cbr\u003e \u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eFeatures\u003c\/b\u003e\u003cbr\u003e\u003cli\u003ePerfect      for science courses aimed at non–science majors: does not require prior knowledge      of chemistry, physics, or biology\u003c\/li\u003e\u003cli\u003eEqually useful for general readers, home and professional cooks, and culinary students\u003c\/li\u003e\u003cli\u003eTopics include what matter is made of, how the structure of matter is altered by heat, how we treat food in order to change its microscopic structure, \u003ci\u003ewhy\u003c\/i\u003e particular procedures or methods are used in the kitchen, and how to think critically about various cooking methods\u003c\/li\u003e\u003cli\u003eA      reference section at the end of each chapter points readers to resources      for further study\u003c\/li\u003e\u003cli\u003eAdditional      online resources include a solutions manual, a sample syllabus, and PowerPoint      slides of all tables and figures\u003c\/li\u003ePreface xi\u003cbr\u003eAcknowledgments xv\u003cbr\u003e1 Some Basic Chemistry 1\u003cbr\u003e2 Measurements in Cooking 23\u003cbr\u003e3 Heat and Temperature 33\u003cbr\u003e4 Water, the Miracle Molecule 55\u003cbr\u003e5 Acids and Bases 77\u003cbr\u003e6 Just Enough Organic Chemistry 93\u003cbr\u003e7 Fats and Oils 109\u003cbr\u003e8 Carbohydrates 125\u003cbr\u003e9 Proteins 155\u003cbr\u003e10 More Chemical Reactions Plus Fermentation 183\u003cbr\u003e11 Colloidal Dispersions 195\u003cbr\u003e12 Diffusion and Osmosis 211\u003cbr\u003e13 Nutrition 225\u003cbr\u003e14 Food and the Senses 259\u003cbr\u003eFinal Thoughts 275\u003cbr\u003eIndex 277Sandra C. Greer is a retired chemistry professor who taught at the University of Maryland College Park and at Mills College in Oakland, California. She is a past winner of the American Chemical Society Francis P. Garvan–John M. Olin Medal and is the author of \u003ci\u003eElements of Ethics for Physical Scientists\u003c\/i\u003e (MIT Press).","brand":"The MIT Press","offers":[{"title":"Default Title","offer_id":46301717430501,"sku":"NP9780262544795","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780262544795.jpg?v=1767723616","url":"https:\/\/k12savings.com\/es\/products\/chemistry-for-cooks-isbn-9780262544795","provider":"K12savings","version":"1.0","type":"link"}