Download or read book Culinary Reactions written by Simon Quellen Field and published by Chicago Review Press. This book was released on 2011-11-01 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for “clarified” butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including: &· Whipped Creamsicle Topping—a foam &· Cherry Dream Cheese—a protein gel &· Lemonade with Chameleon Eggs—an acid indicator
Download or read book Summary of Simon Quellen Field s Culinary Reactions written by Milkyway Media and published by Milkyway Media. This book was released on 2024-06-26 with total page 57 pages. Available in PDF, EPUB and Kindle. Book excerpt: Get the Summary of Simon Quellen Field's Culinary Reactions in 20 minutes. Please note: This is a summary & not the original book. "Culinary Reactions" by Simon Quellen Field delves into the chemistry behind cooking, emphasizing the importance of precise measurements for reproducible results. The book explains how understanding ingredient functions and processes allows for creative adjustments. It covers the historical and modern methods of ingredient preparation, such as sifting flour and the significance of egg sizes...
Download or read book What Einstein Didn t Know written by Robert L. Wolke and published by Courier Corporation. This book was released on 2014-05-21 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents scientific answers to a series of miscellaneous questions, covering such topics as "Why are bubbles round," "Why are the Earth, Sun, and Moon all spinning," and "How you can tell the temperature by listening to a cricket."
Download or read book Gut Reactions written by Simon Quellen Field and published by Chicago Review Press. This book was released on 2019-01-08 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: How much do you really know about how the human body works and how it reacts to food, exercise, nutrition, and the environment? While most people have read about at least one fad diet, they're left wondering about the greater biochemistry, psychology, sociology, and physiology of the obesity crisis in the United States. Gut Reactions by chemist Simon Quellen Field shows readers how their bodies react to food and the environment and how their brains affect what and how much they eat. It reveals why some diets work for some people but not for others, based on genetics, previous weight history, brain chemistry, environmental cues, and social pressures. It explores how dozens of hormones affect hunger and satiety and interact with the brain and the gut to regulate feeding behavior. And it explains the addictive nature of foods that interact with the same dopamine and opioid receptors in the brain as cocaine, heroin, amphetamines, and nicotine. Whether you're looking to lose weight, put on muscle mass, or simply understand how your metabolism or gut microbiome impact your food cravings, Simon Quellen Field has the scientific answers for you.
Download or read book Science and Cooking Physics Meets Food From Homemade to Haute Cuisine written by Michael Brenner and published by W. W. Norton & Company. This book was released on 2020-10-20 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Download or read book Boom written by Simon Quellen Field and published by Chicago Review Press. This book was released on 2017-07-01 with total page 245 pages. Available in PDF, EPUB and Kindle. Book excerpt: Black powder, the world's first chemical explosive, was originally developed during the Tang dynasty in China.It was a crude mixture at first, but over time chemists discovered the optimum proportion of sulfur, charcoal, and nitrates, as well as the best way to mix them for a complete and powerful reaction. Author and chemistry buff Simon Quellen Field takes readers on a decades-long journey through the history of things that go boom, from the early days of black powder to today's modern plastic explosives. Not just the who, when, and why, but also the how. How did Chinese alchemists come to create black powder? What accidents led to the discovery of high explosives? How do explosives actually work on a molecular scale? Boom! The Chemistry and History of Explosives reviews the original papers and patents written by the chemists who invented them, to shed light on their development, to explore the consequences of their use for good and ill, and to give the reader a basic understanding of the chemistry that makes them possible.
Download or read book Taste What You re Missing written by Barb Stuckey and published by Simon and Schuster. This book was released on 2012-03-13 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The science of taste and how to improve your sense of taste so that you get the most out of every bite"--
Download or read book Why is Milk White written by Alexa Coelho and published by . This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes answers to perplexing chemistry questions, and includes 12 experiments to try at home.
Download or read book Pandora s Lunchbox written by Melanie Warner and published by Simon and Schuster. This book was released on 2013-02-26 with total page 281 pages. Available in PDF, EPUB and Kindle. Book excerpt: If a piece of individually wrapped cheese retains its shape, colour, and texture for years, what does it say about the food we eat and feed our children? Former New York Timesbusiness reporter and mother Melanie Warner decided to explore that question when she observed the phenomenon of the indestructible cheese. She began an investigative journey that takes her to research labs, food science departments, and factories around the country. What she discovered provides a rare, eye-opening-and sometimes disturbing-account of what we're really eating. Warner looks at how decades of food science have resulted in the cheapest, most abundant, most addictive, and most nutritionally devastating food in the world, and she uncovers startling evidence about the profound health implications of the packaged and fast foods that we eat on a daily basis. From breakfast cereal to chicken subs to nutrition bars, processed foods account for roughly 70 percent of our nation's calories. Despite the growing presence of farmers' markets and organic produce, strange food additives are nearly impossible to avoid. Combining meticulous research, vivid writing, and cultural analysis, Warnerblows the lid off the largely undocumented-and lightly regulated-world of chemically treated and processed foods and lays bare the potential price we may pay for consuming even so-called "healthy" foods.
Download or read book The Science of Cooking written by Joseph J. Provost and published by John Wiley & Sons. This book was released on 2016-04-29 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written 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.
Download or read book Chemistry in Your Kitchen written by Matthew Hartings and published by Royal Society of Chemistry. This book was released on 2020-08-28 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whether you know it or not, you become a chemist any time you step into a kitchen. As you cook, you oversee intricate chemical transformations that would test even the most hardened of professional chemists. Focussing on how and why we cook different dishes the way we do, this book introduces basic chemistry through everyday foods and meal preparations. Through its unique meal-by-meal organisation, the book playfully explores the chemistry that turns our food into meals. Topics covered range from roasting coffee beans to scrambling eggs and gluten development in breads. The book features many experiments that you can try in your own kitchen, such as exploring the melting properties of cheese, retaining flavour when cooking and pairing wines with foods. Through molecular chemistry, biology, neuroscience, physics and agriculture, the author discusses various aspects of cooking and food preparation. This is a fascinating read for anyone interested in the science behind cooking.
Download or read book Work Clean written by Dan Charnas and published by Rodale. This book was released on 2016-05-03 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first organizational book inspired by the culinary world, taking mise-en-place outside the kitchen. Every day, chefs across the globe churn out enormous amounts of high-quality work with efficiency using a system called mise-en-place--a French culinary term that means “putting in place” and signifies an entire lifestyle of readiness and engagement. In Work Clean, Dan Charnas reveals how to apply mise-en-place outside the kitchen, in any kind of work. Culled from dozens of interviews with culinary professionals and executives, including world-renowned chefs like Thomas Keller and Alfred Portale, this essential guide offers a simple system to focus your actions and accomplish your work. Charnas spells out the 10 major principles of mise-en-place for chefs and non chefs alike: (1) planning is prime; (2) arranging spaces and perfecting movements; (3) cleaning as you go; (4) making first moves; (5) finishing actions; (6) slowing down to speed up; (7) call and callback; (8) open ears and eyes; (9) inspect and correct; (10) total utilization. This journey into the world of chefs and cooks shows you how each principle works in the kitchen, office, home, and virtually any other setting.
Download or read book Gonzo Gizmos written by Simon Quellen Field and published by Chicago Review Press. This book was released on 2003-12-01 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: Step-by-step instructions to building more than 30 fascinating devices are included in this book for workbench warriors and grown-up geeks. Detailed illustrations and diagrams explain how to construct a simple radio with a soldering iron, a few basic circuits, and three shiny pennies. Instructions are included for a rotary steam engine that requires a candle, a soda can, a length of copper tubing, and just 15 minutes. To use optics to roast a hot dog, no electricity or stove is required, just a flexible plastic mirror, a wooden box, a little algebra, and a sunny day. Also included are experiments most science teachers probably never demonstrated, such as magnets that levitate in midair, metals that melt in hot water, a Van de Graaff generator made from a pair of empty soda cans, and lasers that transmit radio signals. Every experiment is followed by an explanation of the applicable physics or chemistry.
Download or read book Why Some Like It Hot written by Gary Paul Nabhan and published by Island Press. This book was released on 2004-08-10 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Do your ears burn whenever you eat hot chile peppers? Does your face immediately flush when you drink alcohol? Does your stomach groan if you are exposed to raw milk or green fava beans? If so, you are probably among the one-third of the world's human population that is sensitive to certain foods due to your genes' interactions with them. Formerly misunderstood as "genetic disorders," many of these sensitivities are now considered to be adaptations that our ancestors evolved in response to the dietary choices and diseases they faced over millennia in particular landscapes. They are liabilities only when we are "out of place," on globalized diets depleted of certain chemicals that triggered adaptive responses in our ancestors. In Why Some Like It Hot, an award-winning natural historian takes us on a culinary odyssey to solve the puzzles posed by "the ghosts of evolution" hidden within every culture and its traditional cuisine. As we travel with Nabhan from Java and Bali to Crete and Sardinia, to Hawaii and Mexico, we learn how various ethnic cuisines formerly protected their traditional consumers from both infectious and nutrition-related diseases. We also bear witness to the tragic consequences of the loss of traditional foods, from adult-onset diabetes running rampant among 100 million indigenous peoples to the historic rise in heart disease among individuals of northern European descent. In this, the most insightful and far-reaching book of his career, Nabhan offers us a view of genes, diets, ethnicity, and place that will forever change the way we understand human health and cultural diversity. This book marks the dawning of evolutionary gastronomy in a way that may save and enrich millions of lives.
Download or read book Flavor The Science of Our Most Neglected Sense written by Bob Holmes and published by W. W. Norton & Company. This book was released on 2017-04-25 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt: A journey into the surprising science behind our flavor senses. Can you describe how the flavor of halibut differs from that of red snapper? How the taste of a Fuji apple differs from a Spartan? For most of us, this is a difficult task: flavor remains a vague, undeveloped concept that we don’t know enough about to describe—or appreciate—fully. In this delightful and compelling exploration of our most neglected sense, veteran science reporter Bob Holmes shows us just how much we’re missing. Considering every angle of flavor from our neurobiology to the science and practice of modern food production, Holmes takes readers on a journey to uncover the broad range of factors that can affect our appreciation of a fine meal or an exceptional glass of wine. He peers over the shoulders of some of the most fascinating food professionals working today, from cutting-edge chefs to food engineers to mathematicians investigating the perfect combination of pizza toppings. He talks with flavor and olfactory scientists, who describe why two people can experience remarkably different sensations from the same morsel of food, and how something as seemingly unrelated as cultural heritage can actually impact our sense of smell. Along the way, even more surprising facts are revealed: that cake tastes sweetest on white plates; that wine experts’ eyes can fool their noses; and even that language can affect our sense of taste. Flavor expands our curiosity and understanding of one of our most intimate sensations, while ultimately revealing how we can all sharpen our senses and our enjoyment of the things we taste. Certain to fascinate everyone from gourmands and scientists to home cooks and their guests, Flavor will open your mind—and palette—to a vast, exciting sensory world.
Download or read book The Story of Salt written by Mark Kurlansky and published by National Geographic Books. This book was released on 2014-08-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "[T]his salutary…micro-history will have young readers lifting their shakers in tribute." —Kirkus Reviews, *starred review* "A lively and well-researched title, with exemplary art." —School Library Journal, *starred review* From the team that created the ALA Notable Book The Cod's Tale comes the fascinating history of salt, which has been the object of wars and revolutions and is vital for life. Based on Mark Kurlansky's critically acclaimed bestseller Salt: A World History, this handsome picture book explores every aspect of salt: The many ways it's gathered from the earth and sea; how ancient emperors in China, Egypt, and Rome used it to keep their subjects happy; Why salt was key to the Age of Exploration; what salt meant to the American Revolution; And even how the search for salt eventually led to oil. Along the way, you'll meet a Celtic miner frozen in salt, learn how to make ketchup, and even experience salt's finest hour: Gandhi's famous Salt March.
Download or read book The Chemistry of Food written by Carla Mooney and published by . This book was released on 2021-08-15 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: A fun way for middle schoolers to learn about chemistry--through food! Includes hands-on science projects and graphic novel type illustrations. Why does tomato sauce taste different from fresh tomatoes? Why does pasta go limp when you cook it in boiling water? What makes ice cream melt? In The Chemistry of Food, middle school readers learn the science behind the food they love to eat as they explore the chemistry within the meal, how nutrition works, what creates flavor, and why texture is important. What better place to learn the fundamentals of chemistry than in the kitchen? This book offers detailed explanations of five ways chemistry is part of the food they eat. Hands-on, science-minded investigations, links to online resources and media, career connections, and text-to-world questions all create a delicious learning experience for ages 12 to 15. Plus recipes! Throughout The Chemistry of Food, kids encounter essential topics and questions to encourage critical thinking skills, hands-on STEAM activities that encourage creative thinking, graphic novel style illustrations, and more! Links to online resources provide a digital learning experience that integrates content with an interactive platform. Investigations include caramelizing sugar, baking the perfect chocolate chip cookie, experimenting with texture, and conducting a blind taste test. Essential questions guide readers' investigations while hands-on activities promote critical and creative problem solving, and text-to-world connections highlight the way the past provides context for the present-day world. Aligns with Next Generation Science Standards for middle grade Matter and Its Interactions, Chemical Reactions, and Acids/Bases. About the Inquire & Investigate series and Nomad Press Nomad Press books in the Inquire & Investigate series integrate content with participation, encouraging readers to engage in student-directed learning. Combining content with inquiry-based projects stimulates learning and makes it active and alive. Nomad's unique approach simultaneously grounds kids in factual knowledge while allowing them the space to be curious, creative, and critical thinkers. All books are leveled for Guided Reading level and Lexile and align with Common Core State Standards and Next Generation Science Standards. All titles are available in paperback, hardcover, and ebook formats.
