Food contains a mixture of hundreds of chemical molecules, which are embedded in a complex matrix. Since the advent of fire, cooking of food started in one way or other and is now considered as an important area of applied sciences. Every one of us can cook food but most of us do not know what happens to the chemical molecules contained in food during cooking; that add taste, flavour, and sensory characteristics of foods. Historically, certain foods are cooked and processed in a specific traditional way to prepare meals/recipes. These could be used to treat various ailments, to provide comfort, relief from pain and overall health and vitality. The processes involved in cooking are governed by the fundamental principles of physical sciences, such as biology, chemistry and physics. One does not need to be a scientist or an engineer to cook foods but one needs to have some technical knowledge about cooking to add the culinary and nutritional benefits, which ensure that foods do not go wrong in the kitchen laboratory. It is therefore important to know how cooking affects the chemical bonding in the macro- and micro-molecules, their structure, movement of cells, and interactions among various molecules within the complex food matrix. Some of these processes and interactions are required; and some unwanted changes must be controlled to improve and maintain the quality, taste and sensory properties of processed foods.
A recent book on “The Science of Cooking: Understanding the Biology and Chemistry behind Food and Cooking”, by Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly and Mark A. Wallert, First Edition 2016, published by Willey & Sons, Inc. Hoboken, New Jersey, USA, is a new good addition in the area of science of cooking. This book discusses the fundamental scientific principles, which govern cooking of foods in the kitchen and are responsible for adding taste, flavour and sensory properties in cooked foods. Understanding these basic principles of chemistry, physics and biology, associated with cooking, is important not only to improve the art of cooking but also to add texture, taste, aroma, appearance and sensory qualities to the prepared foods.
This book consists of 13 chapters that cover various topics including the basic principles of food science involved in cooking to the applied principles in the preparation and processing of individual foods as well as various food products. The book also discusses the formation of various unwanted toxic chemicals, if the proper cooking/or processing conditions (e.g., time, temperature, etc.) are not maintained during cooking and the implications of these by-products in relation to health and diseases. The book also deliberates on various controversies in scientific phenomena that are associated with decomposition, degradation, condensation and interactions of chemical molecules contained in the food matrix during cooking and processing. Such information is important, in particular for the non-professional readers, who may then understand the kitchen chemistry. What happens to food chemicals and why sometimes the cooked material goes wrong and the consequences of such complex chemical interactions in food safety? The book covers the following 13 chapters: (1) “The Science of Food and Nutrition of Macromolecules”; (2) “Science of Taste and Smell”; (3) “Milk and Ice Cream”; (4) “Metabolism of Food: Microorganisms and Beyond”; (5) “Fermentation: Cheese, Yogurt, and Sour Cream”; (6) “Browning Reactions and Caramelization”; (7) “Fruits and Vegetables”; (8) “Meat and Fish”; (9) “Eggs, Custards and Foams”; (10) “Bread, Cakes and Pastry”; (11) “Seasoning Salt, Spices, Herbs and Hot Peppers”; (12) “Beer and Wine”; and (13) “Sweet, Chocolates, Candies.”
The book is written in a simple understandable way. It explains and clarifies well the basic scientific principles and facts behind the cooking, which are involved in the development of texture, taste, flavour, sensory, culinary and nutritional qualities of cooked foods. All chapters follow similar pattern and start by explaining the biological, chemical, and/or physical principles with respect to each specific food items covered under the chapter topics. The book explains what happens to these chemical food molecules during cooking at molecular level. The authors have successfully described the complex chemical reactions of chemistry, biology and biochemistry in a simple understandable way. They have used a unique approach to explain the difficult scientific phenomenon occurring in food matrix as a result of cooking, which can be easily understood by the non-major students and can equally be attractive to the students majoring in food science and nutrition.
This book not only meets the requirements of intended audience but also provides sufficient knowledge beyond the basics. The index is well set and provides a simple approach to easily locate the relevant topic in the text. The figures provided in the book further add to explain and understand the text. The book, however, has not discussed about the nutrient losses, which occur as result of cooking as it matters a lot what comes finally to the dining table in meeting your daily nutrient requirements. In my opinion, the authors should also give a glossary at the end of the book. This may be helpful to explain the basic terminology and definitions so that the non-major students may easily find the relevant information to better understand the text. Overall, this book is very well written, easy to read and understand and provides the intended audience the required scientific facts and knowledge on the science of cooking.