Download or read book Soft Matter Transformations in Culinary Processes written by Davide Cassi and published by World Scientific Publishing Company Incorporated. This book was released on 2020-07-31 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food is like a complex building. The materials are chemical molecules, with all their interrelationships and reactions, giving their chemical properties. The architecture is the micro- and macroscopic structure that gives us their physical properties. The complexity of each food gives rise to different possible points of view in analyzing it. This book chooses the cooking point of view. Cooking is the art of transforming raw materials into accomplished dishes. Therefore, the book aims to systematically analyse culinary processes, i.e. the transformations of food produced by kitchen procedures (cooking, stirring, kneading, etc.) from a physical and a chemical point of view, presenting applications in cooking, from basic and common dishes up to the creations of the world's greatest chefs.