If you have any questions, you are always welcome to contact us. We'll get back to you as soon as possible, withing 24 hours on weekdays.
Customer service
All questions about your order, return and delivery must be sent to our customer service team by e-mail at yourstore@yourdomain.com
Sale & Press
If you are interested in selling our products, need more information about our brand or wish to make a collaboration, please contact us at press@yourdomain.com
Help
If you have any questions, you are always welcome to contact us. We'll get back to you as soon as possible, withing 24 hours on weekdays.
Customer service
All questions about your order, return and delivery must be sent to our customer service team by e-mail at yourstore@yourdomain.com
Sale & Press
If you are interested in selling our products, need more information about our brand or wish to make a collaboration, please contact us at press@yourdomain.com
Culinology: The Intersection of Culinary Art and Food Science will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice industries. It will be the authoritative source that will add value and relevance to this growing discipline and its practitioners. Integrating culinary arts with food science and technology, this book provides the best strategy for developing successful food products on a large scale. Realworld applications and business models ground the book and clearly illustrate how the concepts and theories work in business and industry.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer,
birth defects, or other reproductive harm.
While the book touches on cool culinary concepts, I expected more detailed experiments and recipes. It’s a decent read, but not quite what I hoped for.
E
Emily Johnson
Interesting but Lacking Depth
While the book touches on cool culinary concepts, I expected more detailed experiments and recipes. It’s a decent read, but not quite what I hoped for.
C
Carlos Mendez
Great for Culinary Students
As a culinary student, I found this book insightful. It covers the basics of food science that every chef should know. However, some sections felt a bit too technical for my taste.
C
Carlos Mendez
Great for Culinary Students
As a culinary student, I found this book insightful. It covers the basics of food science that every chef should know. However, some sections felt a bit too technical for my taste.
M
Min-Joon Kim
Perfect Gift for Aspiring Chefs
I bought this for my daughter who loves cooking. She can’t stop talking about how it explains the science behind her favorite dishes. It’s fun but also educational!
For MAP (Minimum Advertised Price) violations and Intellectual Property (IP) or Trademark concerns, please contact:
support@ergodebooks.com
⚠️ California Proposition 65 Warning: Some products sold on this website may expose you to chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm. For more information, visit www.P65Warnings.ca.gov.
