Food Chemistry in Small Bites by Patricia B O'hara

Food Chemistry in Small Bites by Patricia B O'hara

Food Chemistry in Small Bites takes readers on an up-close scientific journey through the transformation of food when meals are prepared. Organized in bite-size, digestible units, this innovative text introduces students to food's molecular makeup as well as the perception of food by the five senses. Using familiar foods as examples, it explores what happens to ingredients when heated, cooled, or treated and also considers what happens when materials that don’t naturally mix are forced to do so.
 
With informative, full-color renderings and a hands-on lab section, the book encourages students to think like scientists while preparing delicious dishes. Readers will formulate hypotheses as to why certain foods taste hot despite being at room temperature, why milk separates into curds and whey when lemon is added, and other ordinary but chemically complex phenomena. This book also importantly challenges readers to think critically about the future of food in the face of a warming planet.

Patricia B. O’Hara is the Amanda and Lisa Cross Professor of Chemistry, Biochemistry, and Biophysics at Amherst College, coauthor of The Chemical Story of Olive Oil, and author of numerous scholarly research publications.

SKU	Unavailable
ISBN 13	9780520397637
ISBN 10	0520397630
Title	Food Chemistry in Small Bites
Author	Patricia B O'hara
Condition	Unavailable
Binding Type	Paperback
Publisher	University of California Press
Year published	2025-04-15
Number of pages	260
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.