Understanding The Biolo... - The Science Of Cooking:

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 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 . The Science of Cooking: Understanding the Biolo...

The article you are referring to is a review of the textbook .

The Science of Cooking: Understanding the Biology ... - Wiley Written by Joseph J

Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, and Mark A. Wallert.

Released in 2016 by John Wiley & Sons .

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