The resource bridges the gap between the laboratory and the kitchen by examining:
A notable review of the book was published in the Journal of Nutrition Education and Behavior in 2017 .
Written by Joseph J. Provost and colleagues, the book and its associated reviews explore the molecular transformations that occur during cooking, such as , protein denaturation , and enzymatic reactions . It is designed as an accessible resource for both science and non-science majors to learn fundamental scientific concepts through the lens of food. Key Details of the Publication The Science of Cooking: Understanding the Biolo...
The article you are referring to is a review of the textbook .
Released in 2016 by John Wiley & Sons .
The Science of Cooking: Understanding the Biology ... - Wiley
Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, and Mark A. Wallert. The resource bridges the gap between the laboratory
A 2nd Edition is scheduled for release in April 2025 , featuring new sections like "Science for the Chef" and updated lab experiments. Core Topics Covered