{"product_id":"food-chemistry-in-small-bites-paperback","title":"Food Chemistry in Small Bites - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePatricia B. O'Hara\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003ci\u003eFood Chemistry in Small Bites\u003c\/i\u003e 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. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e 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.\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eNot only does this excellent account explain authoritatively the connection between chemistry and cooking, it makes a compelling case that the food we eat must change to make a more sustainable world to live in.--Richard Zare, Marguerite Blake Wilbur Professor of Natural Science, Department of Chemistry, Stanford University \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \"Masterfully demystifies the fundamental chemistry of our lives, turning it into practical kitchen wisdom. A must-read for all science of cooking enthusiasts!\"--Pia S?rensen, coauthor of \u003ci\u003eScience and Cooking\u003c\/i\u003e and Senior Preceptor in Chemical Engineering and Applied Materials, Harvard University\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003ePatricia B. O'Hara \u003c\/b\u003eis the Amanda and Lisa Cross Professor of Chemistry, Biochemistry, and Biophysics at Amherst College, coauthor of \u003ci\u003eThe Chemical Story of Olive Oil\u003c\/i\u003e, and author of numerous scholarly research publications.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 260\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 9.2 x 7.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 15, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":44435192053862,"sku":"9780520397637","price":81.79,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0599\/7255\/0758\/files\/Fwtoe3OMOm9780520397637.webp?v=1770493842","url":"https:\/\/infinitylightwa.com\/products\/food-chemistry-in-small-bites-paperback","provider":"Infinity Light","version":"1.0","type":"link"}