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Chemistry of Cooking

  1. Jun 22, 2010 #1

    danago

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    Ive always had an interest in cooking and whenever i get a break from uni i like to get in the kitchen and experiment a bit; must be all those organic chemistry labs getting to me :tongue2:

    Anyway i also have a pretty strong interest in chemistry and would like to learn more about the chemistry involved with food and cooking processes. Does anybody know of any books or other resources that i could try and get hold of to learn more about the topic? I am a chemical engineering student, so i have a fairly decent background in the basics of chemistry.

    Any suggestions are greatly appreciated.
    Thanks in advance,
    Dan.
     
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  3. Jun 22, 2010 #2

    Gokul43201

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    Alton Brown - Good Eats.
     
  4. Jun 22, 2010 #3

    alxm

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    Last edited by a moderator: Apr 25, 2017
  5. Jun 22, 2010 #4

    danago

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    Thanks, ill definitely check that one out.

    Is that the show with Heston Blumenthal? And thanks for the link. I use MIT OCW all the time but have never seen that one!

    I just ordered a copy of McGee's "On Food and Cooking". Seems to get good reviews :smile:
     
    Last edited by a moderator: Apr 25, 2017
  6. Jun 22, 2010 #5

    chemisttree

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    That's the one I was going to recommend. A great book. Here's a snack, though....

    http://en.wikipedia.org/wiki/Maillard_reaction
    http://lancaster.unl.edu/food/ciq_onions_tears.htm [Broken]
     
    Last edited by a moderator: May 4, 2017
  7. Jun 23, 2010 #6

    danago

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    Thanks for the links :smile: Ive actually read that wikipedia article already (came across it during an intense wikipedia link-surfing session haha), but the second website is new to me, looks like it contains some interesting articles.
     
    Last edited by a moderator: May 4, 2017
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