CulinaryScience

Author: Yan Hong
Publisher:
Publish Date: 2003-08-01
Features: The authors of this textbook are teachers with years of experience in teaching culinary materials science. They possess both a solid theoretical foundation and certain culinary operational skills. During the writing process, adhering to a scientific attitude and combining the role of culinary practices, they appropriately classified and described various culinary materials, emphasizing the application patterns of different materials, and conducted an in-depth exploration of the integration of theory and practice. The references used in the writing process include authoritative reference books as well as papers published in recent years on culinary science, striving to elevate the cooking characteristics of culinary materials to a higher scientific level, thereby better guiding culinary work. The materials selected for this textbook follow the principle of combining generality and specificity, making it suitable for the teaching needs of culinary materials science in most provinces and regions of China. They have largely excluded protected animals and plants (with a few exceptions that have been cultivated). Additionally, the textbook includes illustrations for theoretical concepts and geographically specific materials as much as possible. Due to the wide range of sources for the illustrations, it is difficult to indicate the origin of each illustration, so we kindly ask the illustrators for their understanding. Culinary materials science is a fundamental professional course that all students at various levels of culinary education must study. This textbook can be used for teaching in culinary and catering programs at ordinary higher vocational, undergraduate, and adult education institutions. It can also serve as a reference book for individuals engaged in culinary work and catering management. With the continuous development of China's economy, the food industry is also moving towards scientific advancement to meet people's demand for healthy eating, so China's culinary higher education has also developed rapidly. Since culinary materials science is an interdisciplinary field that has evolved from disciplines such as biology, food science, nutritional hygiene, and agriculture, the existing textbooks may exhibit certain differences in their content systems due to the varying focuses of the authors.