People around the world are fascinated about the preparation of food for eating. There are countless cooking books, TV shows, celebrity chefs and kitchen gadgets that make cooking an enjoyable activity for everyone. This textbook seeks to explain the science behind our meals by studying the behavior of atoms and molecules present in food. This book is intended to give students a basic understanding of the substances and processes involved in cooking, including carbohydrates, fats, proteins, reactions, acidity, and heat. Students will be able to use chemistry terminology and symbolism to describe substances found in food and apply chemistry knowledge to solve questions related to food.
Chemistry of Food and Cooking Copyright © 2022 by Jessica Wittman is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.