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Exploring the intersection of chemistry with food and cooking, this resource offers engaging activities that demonstrate the science behind everyday culinary practices. From practical experiments to reading exercises, it covers a broad range of topics suitable for various age groups, emphasizing that all substances are chemicals, whether natural or synthetic. With contributions from notable figures like Heston Blumenthal, the material addresses common cooking questions, the chemistry of ingredients, and the science behind flavors and cooking techniques.
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Kitchen Chemistry, Heston Blumenthal, Ted Lister
- Lingua
- Pubblicato
- 2005
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