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Calculating and Problem Solving Through Culinary Experimentation Herve This vo Kientza (INRAEAgroParisTech)

Calculating and Problem Solving Through Culinary Experimentation By Herve This vo Kientza (INRAEAgroParisTech)

Calculating and Problem Solving Through Culinary Experimentation by Herve This vo Kientza (INRAEAgroParisTech)

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Summary

While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem solving based on culinary experiments as this one by renowned chemist and one of the founders of molecular gastronomy.

Calculating and Problem Solving Through Culinary Experimentation Summary

Calculating and Problem Solving Through Culinary Experimentation by Herve This vo Kientza (INRAEAgroParisTech)

* Introduces readers to tips for experimental work

* Shows how simple scientific knowledge can be applied in understanding questions

* Provides a sound method (strategy) for calculation in physics and chemistry

* Presents important definitions and laws for physical chemistry

* Gives confidence in one's calculation skill and problem solving skills

* Explore physical and chemical phenomena that occur during cooking

About Herve This vo Kientza (INRAEAgroParisTech)

Herve This vo Kientza is a physical chemist at INRAE and professor at AgroParisTech. He is the director of the AgroParisTech-INRAE International Centre for Molecular Gastronomy, the head of the INRAE Group of Molecular Gastronomy, the scientific director of the Fondation Science & Culture alimentaire, at the French Academy of Sciences, the president of the Educational Committee of the Institute for Advanced Studies in Gastronomy (University of Reims Champagne Ardennes/Le Cordon bleu), a member of the Steering Committee of the Academie d'Alsace and a scientific advisor of the journal Pour la Science.

Table of Contents

Preface. About the Author. Let Us Stand on Our Two Legs. Practical Skills. Theoretical Skills. Calculation. Gases (G). Liquids (L). Foams (G/L Systems). Emulsions (L1/L2). Gels. Suspensions. More Complex Systems. Conclusion. Index.

Additional information

NGR9781032286501
9781032286501
1032286504
Calculating and Problem Solving Through Culinary Experimentation by Herve This vo Kientza (INRAEAgroParisTech)
Herve This vo Kientza (INRAEAgroParisTech)
New
Paperback
Taylor & Francis Ltd
2022-11-03
319
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
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