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  • The Science of Thai Cuisine: Chemical Properties and Sensory Attributes by Valeeratana K. Sinsawasdi book cover
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The Science of Thai Cuisine: Chemical Properties and Sensory Attributes

by Valeeratana K. Sinsawasdi

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Thai cuisine through food science

$299.98 USD
$333.32 USD $299.98 USD
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Hardcover New English

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AlbakiReads Editorial

Thai cuisine through food science

The book connects Thai cooking and serving with applied chemistry and sensory science, examining the scientific reasoning behind culinary practices. Its approach places food science alongside culinary arts, framing Thai cuisine as both a practical craft and a subject for technical study. The description points to a focused treatment of chemical properties and sensory attributes, rather than a general cookbook or broad survey of Thai food.

Good fit for readers who enjoy

  • Readers interested in the science behind cooking and food preparation.
  • Students or practitioners exploring food chemistry alongside culinary arts.
  • Those seeking a technical perspective on Thai cuisine.

Themes

Thai culinary artsFood chemistrySensory scienceCooking and serving

Based on publisher information and book metadata.

Book overview

This book approaches the art of cooking and serving from the perspective of science, proposing the rationales behind Thai culinary art with applied chemistry and sensory science. It bridges the gap between food science and culinary arts.
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