{"product_id":"9781119210337","title":"The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking","description":"\u003cp\u003eWritten as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors \/ liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell.  Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and \/or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47136327172336,"sku":"9781119210337","price":69.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9781119210337_p0.jpg?v=1763697044","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9781119210337","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}