The Chemistry of Cooking: An Account of What Happens to Food Before, During and After Cooking

This text is intended for teachers and students of food technology and also for others who want to gain some idea of what takes place during the preparation of ingredients. In addition, an indication is given of what subsequently takes place in our digestive systems. The book requires an elementary knowledge of chemistry on the part of the reader. The author aims to draw together the technical and practical aspects of food and its preparation and the cultural and sociological factors affecting people's eating habits.