Z. Sibel Özilgen - Cooking as a Chemical Reaction: Culinary Science with Experiments

Culinary Science with Experiments

Culinary Science with Experiments

Second Edition

Sibel zilgen

CRC Press

Taylor & Francis Group

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2020 by Taylor & Francis Group, LLC

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International Standard Book Number-13: 978-1-138-59712-9 (Hardback)

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Library of Congress CataloginginPublication Data

Names: Ozilgen, Z. Sibel, author.

Title: Cooking as a chemical reaction : culinary science with experiments / Sibel Ozilgen.

Description: Second edition. | Boca Raton : CRC Press, Taylor & Francis

Group, 2019. | Includes bibliographical references.

Identifiers: LCCN 2019006672 | ISBN 9781138597129 (hardback : alk. paper) |

ISBN 9781466554801 (pbk. : alk. paper)

Subjects: LCSH: FoodComposition. | FoodAnalysis. | Chemistry,

TechnicalExperiments. | CookingMathematics. | CookingStudy and teaching.

Classification: LCC TX545 .O986 2019 | DDC 664/.07dc23

LC record available at https://lccn.loc.gov/2019006672

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In memory of Prof. Dr. David S. Reid

This book is written for undergraduate students in culinary arts, nutrition, dietetics, and gastronomy programs. It is intended for students with limited scientific knowledge who are studying different aspects of food preparation and processing. The text uses experiments and experiences from the kitchen rather than theory as the basic means of explaining the scientific facts and principles behind food preparation and processing. Thorough explanations of important scientific concepts that are required to comprehend the text are provided in the glossary.

This textbook is prepared such that students first perform certain experiments and record their observations in tables provided in the book. The science behind their expected observations are then subsequently explained. By conducting experiments and using experiences from the kitchen, this textbook aims to engage students in their own learning process. With this book, students are able to make observations that they will frequently see in the kitchen and will be able to learn the science behind these phenomena. Thus, they will be able to control these phenomena, allowing them to create new food products, improve the quality and safety of their dishes, improve the culinary presentations of their food, and understand what goes wrong in the kitchen.

Many concepts throughout the book are marked with the symbol . This symbol indicates that the concept is an important one that students will come across frequently, both during the study of this text and in the kitchen. The symbol precedes a scientific explanation of the observations made during experiments in the chapter. At the end of each chapter, students are presented with important points to remember, more ideas to try, and study questions to reinforce concepts that were presented in the chapter. It is important to note that it is necessary for students to fully understand the key concepts of each chapter because they will reoccur in subsequent chapters.

Sibel zilgen

I would like to express my gratitude to the many people who have graciously helped in the preparation of this book.

To the Yeditepe University in Istanbul, Turkey, for providing facilities to conduct the experiments.

To Gnsel Keserci for the incredible chef graphics.

To my students and colleagues, Yavuz Efe Baemez, Fevzi Can Acar, Sinem Turan, Glben Meral Bozan, Dilek ifti, Nurece Ylmazel, Evren Galip Altaylar, Baran Yamurlu, Aylin Doan, Merve eri, Fikret Soner, and Melek Gndodu for conducting experiments, of which photos were taken to be added to the book.

To Semih zkan, zcan Yaman, and Barbaros Erdal ifti for photography.

To Emel Karakaya for her contributions to the figures and photo editing.

To my students for inspiring me to write this book.

To my family for always supporting me.

Finally, and most importantly, to Burak Arda zilgen for his scientific and stylistic suggestions, comments, and contributions.

Sibel zilgen, Ph.D., is the Head of the Gastronomy and Culinary Arts Department at Yeditepe University, where she has been a faculty member since 2005. Dr. zilgen completed her Ph.D. degree in food engineering at Middle East Technical University in Turkey. She attended the University of California as a concurrent student during her Ph.D. study. Dr. zilgen taught classes and conducted research at Massey University in New Zealand and is the author or coauthor of numerous refereed publications, book chapters, and books. Her research and teaching interests lie in the area of food science, food safety, food product development, and the eating habits of different consumer groups. She holds a patent.