Culinology: The Intersection of Culinary Art and Food Science

Description

Culinology: The Intersection of Culinary Art and Food Science will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice industries. It will be the authoritative source that will add value and relevance to this growing discipline and its practitioners. Integrating culinary arts with food science and technology, this book provides the best strategy for developing successful food products on a large scale. Real-world applications and business models ground the book and clearly illustrate how the concepts and theories work in business and industry. Review: Well written - Great textbook - well written and visually appealing. Too introductory for a college course but would be good for high school! Review: Great read for anyone wanted to compliment culinary skill with ... - Great read for anyone wanted to compliment culinary skill with food science from an American perspective. Absolutely necessary for anyone wishing to be certified with the Research Chefs of America.