Midlands State University Library
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The science of food and cooking created by Allan G Cameron

By: Material type: TextTextLanguage: English Publication details: [Place of publication not identified] [Publisher not identified], 1982Description: 255 pagesContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): LOC classification:
  • TX354 CAM
Contents:
Chapter 1 - The need for food - and its nature, 2 - The nature of nutrients, 3 - Digestion and enzymes, 4 - Food and energy, 5 - Body-building foods, 6 - Vitamins, minerals elements and water, 7 - Meal planning and a balanced diet, 8 - Convenience foods, 9 - Food and hygiene, 10 Cooking I: methods and effects on nutrients, 11 - Cooking II: How to cook; some important principles, 12 - Cooking III: Colour, flavour and texture, 13 - Food and the future.
Summary: The aim of the book is to present the science of food and cooking in a simple, graphic way that will appeal to any young student who has even an elementary knowledge of general science.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book Book Batanai Library Open Shelf TX354 CAM (Browse shelf(Opens below)) 24879 Available BK132711

"Incorporating the third edition of Food and its functions."

Includes index.

Chapter 1 - The need for food - and its nature, 2 - The nature of nutrients, 3 - Digestion and enzymes, 4 - Food and energy, 5 - Body-building foods, 6 - Vitamins, minerals elements and water, 7 - Meal planning and a balanced diet, 8 - Convenience foods, 9 - Food and hygiene, 10 Cooking I: methods and effects on nutrients, 11 - Cooking II: How to cook; some important principles, 12 - Cooking III: Colour, flavour and texture, 13 - Food and the future.

The aim of the book is to present the science of food and cooking in a simple, graphic way that will appeal to any young student who has even an elementary knowledge of general science.

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