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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Soft Matter Transformations in Culinary Processes

Soft Matter Transformations in Culinary Processes

Sapina-Navarro, Fernando
Castells, Pere
Cassi, Davide

Hardcover

Series: Advances in Statistical Mechanics, Book 0

ChemistryPhysics

PREORDER - Expected ship date January 30, 2027

ISBN10: 981439730X
ISBN13: 9789814397308
Publisher: World Scientific Publishing Company
Published: Jan 30 2027
Pages: 250
Language: English
Food is like a complex building. The materials are chemical molecules, with all their interrelationships and reactions, giving their chemical properties. The architecture is the micro- and macroscopic structure that gives us their physical properties.The complexity of each food gives rise to different possible points of view in analyzing it.This book chooses the cooking point of view. Cooking is the art of transforming raw materials into accomplished dishes. Therefore, the book aims to systematically analyse culinary processes, i.e. the transformations of food produced by kitchen procedures (cooking, stirring, kneading, etc.) from a physical and a chemical point of view, presenting applications in cooking, from basic and common dishes up to the creations of the world's greatest chefs.

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