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Calculating Problem Solving Culinary by Kientza Hervé (30 results)
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Soft cover. Condition: As New. 1st Edition. Book has no visible wear and appears unread, 319 pages. Interior clean.
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Condition: As New. Unread book in perfect condition.
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Condition: New.
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Calculating and Problem Solving Through Culinary Experimentation (Paperback)
Language: English
Published by Taylor & Francis Ltd, London, 2022
ISBN 10: 1032286504 ISBN 13: 9781032286501
Paperback. Condition: new. Paperback. While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem solving based on culinary experiments as this one by renowned chemist and one of the founders of molecular gastronomy.Calculating and Problem Solving Through Culinary Experimentation offers an appealing approach to teaching experimental design and scientific calculations.Given the fact that culinary phenomena need physics and chemistry to be interpreted, there are strong and legitimate reasons for introducing molecular gastronomy in scientific curriculum. As any scientific discipline, molecular gastronomy is based on experiments (to observe the phenomena to be studied) and calculation (to fit the many data obtained by quantitative characterization of the studied phenomena), but also for making the theoretical work without which no real science is done, including refuting consequences of the introduced theories. Often, no difficult calculations are needed, and many physicists, in particular, make their first steps in understanding phenomena with very crude calculations. Indeed, they simply apply what they learned, before moving to more difficult math.In this book, the students are invited first to make simple experiments in order to get a clear idea of the (culinary) phenomena that they will be invited to investigate, and then are asked simple questions about the phenomena, for which they have to transform their knowledge into skills, using a clear strategy that is explained throughout. Indeed, the is "problem solving based on experiments", and all this about food and cooking.Key Features:Introduces readers to tips for experimental workShows how simple scientific knowledge can be applied in understanding questionsProvides a sound method ("strategy") for calculation in physics and chemistryPresents important definitions and laws for physical chemistryGives confidence in ones calculation skill and problem solving skillsExplore physical and chemical phenomena that occur during cookingA unique mix of culinary arts and correct calculations, this book is useful to students as well as professors in chemistry, physics, biology, food science and technology. While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem solving based on culinary experiments as this one by renowned chemist and one of the founders of molecular gastronomy. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Calculating and Problem Solving Through Culinary Experimentation
Language: English
Published by Taylor & Francis Ltd, 2022
ISBN 10: 1032286504 ISBN 13: 9781032286501
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Seller rating 5 out of 5 stars
Paperback / softback. Condition: New. New copy - Usually dispatched within 4 working days.
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Calculating and Problem Solving Through Culinary Experimentation
Language: English
Published by H N H International Limited, 2022
ISBN 10: 1032286504 ISBN 13: 9781032286501
Condition: New.
-
Calculating and Problem Solving Through Culinary Experimentation
Language: English
Published by H N H International Limited, 2022
ISBN 10: 1032286504 ISBN 13: 9781032286501
Condition: New.
-
Calculating and Problem Solving Through Culinary Experimentation
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Paperback. Condition: Brand New. 260 pages. 10.00x7.00x0.70 inches. In Stock.
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Calculating and Problem Solving Through Culinary Experimentation
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition.
-
Calculating and Problem Solving Through Culinary Experimentation
Language: English
Published by Taylor & Francis Ltd, 2022
ISBN 10: 1032286504 ISBN 13: 9781032286501
Condition: New. 2022. 1st Edition. Paperback. . . . . . Books ship from the US and Ireland.
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Paperback. Condition: Brand New. 260 pages. 10.00x7.00x0.70 inches. In Stock.
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Kartoniert / Broschiert. Condition: New.
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Calculating and Problem Solving Through Culinary Experimentation (Paperback)
Language: English
Published by Taylor & Francis Ltd, London, 2022
ISBN 10: 1032286504 ISBN 13: 9781032286501
Paperback. Condition: new. Paperback. While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem solving based on culinary experiments as this one by renowned chemist and one of the founders of molecular gastronomy.Calculating and Problem Solving Through Culinary Experimentation offers an appealing approach to teaching experimental design and scientific calculations.Given the fact that culinary phenomena need physics and chemistry to be interpreted, there are strong and legitimate reasons for introducing molecular gastronomy in scientific curriculum. As any scientific discipline, molecular gastronomy is based on experiments (to observe the phenomena to be studied) and calculation (to fit the many data obtained by quantitative characterization of the studied phenomena), but also for making the theoretical work without which no real science is done, including refuting consequences of the introduced theories. Often, no difficult calculations are needed, and many physicists, in particular, make their first steps in understanding phenomena with very crude calculations. Indeed, they simply apply what they learned, before moving to more difficult math.In this book, the students are invited first to make simple experiments in order to get a clear idea of the (culinary) phenomena that they will be invited to investigate, and then are asked simple questions about the phenomena, for which they have to transform their knowledge into skills, using a clear strategy that is explained throughout. Indeed, the is "problem solving based on experiments", and all this about food and cooking.Key Features:Introduces readers to tips for experimental workShows how simple scientific knowledge can be applied in understanding questionsProvides a sound method ("strategy") for calculation in physics and chemistryPresents important definitions and laws for physical chemistryGives confidence in ones calculation skill and problem solving skillsExplore physical and chemical phenomena that occur during cookingA unique mix of culinary arts and correct calculations, this book is useful to students as well as professors in chemistry, physics, biology, food science and technology. While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem solving based on culinary experiments as this one by renowned chemist and one of the founders of molecular gastronomy. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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Condition: As New. Unread book in perfect condition.
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Calculating and Problem Solving Through Culinary Experimentation
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 144.01
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: As New. Unread book in perfect condition.
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Condition: New.
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Condition: New.
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Condition: New.
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Calculating and Problem Solving Through Culinary Experimentation
Language: English
Published by Taylor & Francis Ltd, 2022
ISBN 10: 1032287144 ISBN 13: 9781032287140
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Seller rating 5 out of 5 stars
Hardback. Condition: New. New copy - Usually dispatched within 4 working days.
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Calculating and Problem Solving Through Culinary Experimentation
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 148.21
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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Gebunden. Condition: New.
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Condition: New. 1st edition NO-PA16APR2015-KAP.
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Calculating and Problem Solving Through Culinary Experimentation
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 166.01
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Calculating and Problem Solving Through Culinary Experimentation
Language: English
Published by Taylor & Francis Ltd, 2022
ISBN 10: 1032287144 ISBN 13: 9781032287140
Condition: Sehr gut. Zustand: Sehr gut | Seiten: 319 | Sprache: Englisch | Produktart: Bücher | While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem solving based on culinary experiments as this one by renowned chemist and one of the founders of molecular gastronomy.
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Condition: New.
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Hardcover. Condition: Brand New. 260 pages. 10.00x7.00x0.87 inches. In Stock.
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Calculating and Problem Solving Through Culinary Experimentation
Language: English
Published by H N H International Limited, 2022
ISBN 10: 1032286504 ISBN 13: 9781032286501
Condition: New. PRINT ON DEMAND.
-
Calculating and Problem Solving Through Culinary Experimentation
Language: English
Published by Taylor & Francis Ltd, 2022
ISBN 10: 1032286504 ISBN 13: 9781032286501
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Seller rating 5 out of 5 stars
£ 65.27
£ 15.75 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketPaperback / softback. Condition: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.
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Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem solving based on culinary experiments as this one by renowned chemist and one of the founders of molecular gastronomy.
