Attribution Statement

“Chemistry of Food and Cooking” by Jessica Wittman, is licensed under CC BY-NC-SA 4.0 / A derivative from the original works: “Chemistry 2e” by Paul Flowers, Klaus Theopold, Richard Langley, William R. Robinson, PhD, Openstax which is licensed under CC BY 4.0; “Chemistry of Cooking” by Sorangel Rodriguez-Velazquez which is licensed under CC BY-NC-SA 4.0; and “The Basics of General, Organic, and Biological Chemistry” by David W Ball, John W Hill, Rhonda J Scott, Saylor which is licensed under CC BY-NC-SA 4.0.

OER Revision Statement

This OER textbook condenses introductory general, organic, and biological chemistry into a one-quarter course for non-science majors. The text focuses on qualitative concepts and quantitative units and measurements in the context of food and cooking, with some basic mathematical calculations.