SCIENCE (ENGLISH)

PREVENTA













25 septiembre 2019

TITLE: The Science of Cooking. A Quick Immersion
Author: Claudi Mans
Volume: 4
Pages: 180
Binding: paperback binding
Closed format: 12,7 x 20,3 cm
Spine: 10,29 mm
Body paper: 90 gr. Offset. White. 1 ink print
Cover: Card 250 gr. Printed to 4 + 0
ISBN: 978-1-949845-06-8
Price: 15,00 Euros

About the Series:
Quick Immersions uses intellectual rigor and straightforward language to offer a good introduction, or deeper knowledge, on
diverse issues, as well-structured texts by prestigious authors delve into the worlds of political and social sciences,
philosophy, science and the humanities.
Book Summary:
In recent years, new products, new techniques and new cooking styles have entered the market with force. And, at the same
time, interest has grown in the relationship between nutrition, health and gastronomy. The sciences—biology, physics and
chemistry— are the tools for understanding the entirety. Chemistry, in particular, describes what substances are responsible
for color, smell and taste, and why they change in cooking. On the other hand, the chemical and biological structures of
animal and plant cells and tissues explain the textures and their changes in the kitchen. In this book, all these aspects are
treated with every day and understandable language, while it remains technically rigorous and provides a large amount of
information. With all this, the reader will be able to know what is in their food before and after cooking it, resulting in greater
intellectual satisfaction, added to the sensory.
Biography of the Authors:
Claudi Mans is professor emeritus of Chemical Engineering at the University of Barcelona, a former dean of the Faculty of
Chemistry and president of the Sciences Division. He has popularized books in Spanish such as Tortilla quemada , Los secretos
de las etiquetas, La vaca esférica , Sferificaciones y macarrones, La química de cada día y 100 preguntes de química
quotidiana, and has given many outreach lectures about Science and the Science of Cooking. He is a contributor to
CosmoCaixa and the elBulliLab unit. He has also been given the National Chemistry Award from the ANQUE 2011 and the
distinction of the best scientific dissemination work by the University of Barcelona.
Endorsements:

“An incisive and well-documented book that provides an entrance into the world of cuisine as seen
through the prism of science”.
Ferra Adrià, elBulliFoundation
Key information:
This Quick Immersion explains the culinary processes from a scientific perspective.