* Introduces readers to tips for experimental work
* Shows how simple scientific knowledge can be applied in understanding questions
* Provides a sound method ( strategy ) for calculation in physics and chemistry
* Presents important definitions and laws for physical chemistry
* Gives confidence in one's calculation skill and problem solving skills
* Explore physical and chemical phenomena that occur during cooking
Herve This vo Kientza is a physical chemist at INRAE and professor at AgroParisTech. He is the director of the AgroParisTech-INRAE International Centre for Molecular Gastronomy, the head of the INRAE Group of Molecular Gastronomy, the scientific director of the Fondation Science & Culture alimentaire, at the French Academy of Sciences, the president of the Educational Committee of the Institute for Advanced Studies in Gastronomy (University of Reims Champagne Ardennes/Le Cordon bleu), a member of the Steering Committee of the Academie d'Alsace and a scientific advisor of the journal Pour la Science.
Title: Calculating and Problem Solving Through Culinary Experimentation
Author: This vo Kientza, Herv�
ISBN: 9781032286501
Binding:
Publisher: Taylor & Francis Ltd
Publication Date: 2022-11-03
Number of Pages: 319
Weight: 0.5932 kg