9781032286501 - calculating and problem solving through culinary experimentation de this vo kientza, hervé (18 resultados)
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Librería: Little Moon Books, San Francisco, CA, Estados Unidos de AmericaLittle Moon Books
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EUR 44,46
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Soft cover. Condición: As New. 1st Edition. Book has no visible wear and appears unread, 319 pages. Interior clean.
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 66,26
Envío por EUR 2,28Se envía dentro de Estados Unidos de AmericaCantidad disponible: 2 disponibles
Condición: As New. Unread book in perfect condition.
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 74,09
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Condición: New.
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
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EUR 76,45
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: new. Paperback. While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem solving based on culinary experiments as this one by renowned chemist and one of the founders of molecular gastronomy.Calculating and P…roblem Solving Through Culinary Experimentation offers an appealing approach to teaching experimental design and scientific calculations.Given the fact that culinary phenomena need physics and chemistry to be interpreted, there are strong and legitimate reasons for introducing molecular gastronomy in scientific curriculum. As any scientific discipline, molecular gastronomy is based on experiments (to observe the phenomena to be studied) and calculation (to fit the many data obtained by quantitative characterization of the studied phenomena), but also for making the theoretical work without which no real science is done, including refuting consequences of the introduced theories. Often, no difficult calculations are needed, and many physicists, in particular, make their first steps in understanding phenomena with very crude calculations. Indeed, they simply apply what they learned, before moving to more difficult math.In this book, the students are invited first to make simple experiments in order to get a clear idea of the (culinary) phenomena that they will be invited to investigate, and then are asked simple questions about the phenomena, for which they have to transform their knowledge into skills, using a clear strategy that is explained throughout. Indeed, the is "problem solving based on experiments", and all this about food and cooking.Key Features:Introduces readers to tips for experimental workShows how simple scientific knowledge can be applied in understanding questionsProvides a sound method ("strategy") for calculation in physics and chemistryPresents important definitions and laws for physical chemistryGives confidence in ones calculation skill and problem solving skillsExplore physical and chemical phenomena that occur during cookingA unique mix of culinary arts and correct calculations, this book is useful to students as well as professors in chemistry, physics, biology, food science and technology. While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem solving based on culinary experiments as this one by renowned chemist and one of the founders of molecular gastronomy. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Librería: THE SAINT BOOKSTORE, Southport, , Reino UnidoTHE SAINT BOOKSTORE
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EUR 64,01
Envío por EUR 14,87Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback / softback. Condición: New. New copy - Usually dispatched within 4 working days.
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Librería: Majestic Books, Hounslow, , Reino UnidoMajestic Books
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EUR 72,12
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Condición: New.
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 78,40
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Condición: New.
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 64,00
Envío por EUR 17,38Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 7 disponibles
Condición: New.
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Librería: Revaluation Books, Exeter, , Reino UnidoRevaluation Books
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EUR 73,10
Envío por EUR 14,48Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: Brand New. 260 pages. 10.00x7.00x0.70 inches. In Stock.
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Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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EUR 79,90
Envío por EUR 10,50Se envía de Irlanda a Estados Unidos de AmericaCantidad disponible: 10 disponibles
Condición: New. 2022. 1st Edition. Paperback. . . . . .
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Librería: Russell Books, Victoria, BC, CanadaRussell Books
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EUR 78,28
Envío por EUR 17,27Se envía de Canada a Estados Unidos de AmericaCantidad disponible: 1 disponibles
paperback. Condición: New. 1st Edition. Special order direct from the distributor.
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 90,59
Envío por EUR 17,38Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 7 disponibles
Condición: As New. Unread book in perfect condition.
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Librería: Kennys Bookstore, Olney, MD, Estados Unidos de AmericaKennys Bookstore
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EUR 99,79
Envío por EUR 9,07Se envía dentro de Estados Unidos de AmericaCantidad disponible: 10 disponibles
Condición: New. 2022. 1st Edition. Paperback. . . . . . Books ship from the US and Ireland.
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Librería: Revaluation Books, Exeter, , Reino UnidoRevaluation Books
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EUR 94,98
Envío por EUR 14,48Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: Brand New. 260 pages. 10.00x7.00x0.70 inches. In Stock.
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Librería: moluna, Greven, , Alemaniamoluna
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EUR 57,92
Envío por EUR 48,99Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Kartoniert / Broschiert. Condición: New.
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Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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EUR 81,51
Envío por EUR 31,97Se envía de Australia a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: new. Paperback. While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem solving based on culinary experiments as this one by renowned chemist and one of the founders of molecular gastronomy.Calculating and P…roblem Solving Through Culinary Experimentation offers an appealing approach to teaching experimental design and scientific calculations.Given the fact that culinary phenomena need physics and chemistry to be interpreted, there are strong and legitimate reasons for introducing molecular gastronomy in scientific curriculum. As any scientific discipline, molecular gastronomy is based on experiments (to observe the phenomena to be studied) and calculation (to fit the many data obtained by quantitative characterization of the studied phenomena), but also for making the theoretical work without which no real science is done, including refuting consequences of the introduced theories. Often, no difficult calculations are needed, and many physicists, in particular, make their first steps in understanding phenomena with very crude calculations. Indeed, they simply apply what they learned, before moving to more difficult math.In this book, the students are invited first to make simple experiments in order to get a clear idea of the (culinary) phenomena that they will be invited to investigate, and then are asked simple questions about the phenomena, for which they have to transform their knowledge into skills, using a clear strategy that is explained throughout. Indeed, the is "problem solving based on experiments", and all this about food and cooking.Key Features:Introduces readers to tips for experimental workShows how simple scientific knowledge can be applied in understanding questionsProvides a sound method ("strategy") for calculation in physics and chemistryPresents important definitions and laws for physical chemistryGives confidence in ones calculation skill and problem solving skillsExplore physical and chemical phenomena that occur during cookingA unique mix of culinary arts and correct calculations, this book is useful to students as well as professors in chemistry, physics, biology, food science and technology. While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem solving based on culinary experiments as this one by renowned chemist and one of the founders of molecular gastronomy. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 79,52
Envío por EUR 9,95Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 4 disponibles
Condición: New. PRINT ON DEMAND.
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Librería: THE SAINT BOOKSTORE, Southport, , Reino UnidoTHE SAINT BOOKSTORE
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EUR 77,88
Envío por EUR 18,25Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Paperback / softback. Condición: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.
