{"product_id":"9781394158218","title":"The Science of Cooking Understanding the Biology and Chemistry Behind Food and Cooking","description":"\u003ch1\u003eThe Science of Cooking\u003c\/h1\u003e\u003ch2\u003eUnderstanding the Biology and Chemistry Behind Food and Cooking\u003c\/h2\u003e\u003ch3\u003eJoseph J. Provost | Keri L. Colabroy | Brenda S. Kelly | Ashley L. Corrigan Steffey | Mark A. Wallert\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eScience \/ Life Sciences \/ Biochemistry\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\n\u003cp\u003e\u003cb\u003ePROVIDES A CLEAR AND ACCESSIBLE PATH TO LEARNING KEY SCIENTIFIC CONCEPTS THROUGH THE LENS OF FOOD AND COOKING\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eThe Science of Cooking\u003c\/i\u003e provides an engaging and relatable way to explore the science behind every meal. Designed for both science and non-science majors, this popular textbook breaks down complex, molecular-level processes into easily digestible concepts. More than 30 inquiry-driven activities covering science basics and food-focused topics are supported by a series of experiments that can be conducted in the lab, in the classroom, and at home with minimal equipment.\u003c\/p\u003e \u003cp\u003eNow in its second edition, \u003ci\u003eThe Science of Cooking\u003c\/i\u003e offers enhanced learning tools throughout, including new end-of-chapter questions, practice problems, and hands-on cooking labs. An entirely new “Science for the Chef” section pairing real-world recipes with scientific explanations is accompanied by new chapters on foundational chemistry and biochemistry that connect theory to practical cooking skills.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eThe Science of Cooking:\u003c\/i\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003eIs a unique approach to teaching all students core fundamentals of chemistry, biology and biochemistry in a food and cooking context.\u003c\/li\u003e \u003cli\u003eProvides clear explanations and practical insights to future chefs, dietitians, and scientists alike\u003c\/li\u003e \u003cli\u003eIncludes learning objectives, key concepts and end of chapter questions\u003c\/li\u003e \u003cli\u003eContains a new selection of detailed recipes that demonstrate scientific processes\u003c\/li\u003e \u003cli\u003eIntegrates guided-inquiry activities that encourage active learning with structured exercises\u003c\/li\u003e \u003cli\u003eFeatures inquiry-based cooking labs that offer experiential learning opportunities to deepen student understanding\u003c\/li\u003e \u003cli\u003eIncludes access to a companion website at \u003ca href=\"https:\/\/www.wiley.com\/go\/provost\/food_science_2e\" target=\"_blank\"\u003ewww.wiley.com\/go\/provost\/food_science_2e\u003c\/a\u003e, for adopting professors with downloadable guided-inquiry activities and laboratories.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eConnecting classroom learning to real-world cooking, \u003ci\u003eThe Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking, Second Edition\u003c\/i\u003e is perfect for undergraduate students in chemistry, biochemistry, biology, food science, and nutrition, as well liberal arts majors taking introductory or general science courses.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e  \u003cp\u003e\u003cb\u003eJoseph J. Provost, PhD,\u003c\/b\u003e Professor of Chemistry and Biochemistry, University of San Diego, California. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eKeri L. Colabroy, PhD,\u003c\/b\u003e Professor of Chemistry, Muhlenberg College, Allentown, Pennsylvania. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBrenda S. Kelly, PhD,\u003c\/b\u003e Provost and Dean; Professor of Biology and Chemistry, Gustavus Adolphus College, St. Peter, Minnesota.  \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAshley L. Corrigan Steffey, MS,\u003c\/b\u003e Faculty of Chemistry, University of San Diego, California. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eMark A. Wallert, PhD,\u003c\/b\u003e retired Professor of Biology, Bemidji State University, Bemidji, Minnesota. \u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e29 April 2025\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9781394158218\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003ePaperback \/ softback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e624\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e50.4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44311204790412,"sku":"9781394158218","price":75.56,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781394158218.jpg?v=1780234615","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9781394158218","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}