Yeditepe University Gastronomy and Culinary Arts Department Head Assoc. Prof. Dr. Sibel Özilgen's book "Cooking as a Chemical Reaction" will be translated into Chinese and taught as a course book in China.
The book, translated into Chinese by the China Light Industry Press publisher with a contract by the US publisher CRC-Press, which has the publishing rights of the book, will be read in Chinese as well as in English.
"Cooking as a Chemical Reaction", which became a well-known and widely used course book in the field of gastronomy and culinary arts after being published in the second half of 2014, is also taught as a compulsory course book in Australia. The book, which can be found on the shelves in the libraries of many of the world's most important universities, is recommended for students studying in Gastronomy and Culinary Arts, Food Science and Technology, Nutrition and Dietetics and Food Engineering and is taught as supplementary course book. One of the most important academic publishing houses in the world, CRC-Press will be publishing the second edition of Assoc. Prof. Dr. Özilgen's book with additional new topics, by the end of October this year.
First the Experiment, Then the Theory
The book covers topics such as basic culinary mathematics, basic food chemistry, chemical structures of water, carbohydrates, proteins and oils and their functions in food production, sensory analysis and food additives. In the book, which follows a different method in terms of teaching technique, the actual productions are carried out together with the students as experiments and the scientific reasons of the results obtained are explained preliminarily without giving any scientific theoretical information in order to explain the chemical structures of the foods and the chemical changes that can occur at every stage of production.
"Cooking is a Chemical Reaction"
Responding to questions about the book, Assoc. Prof. Dr. Sibel Özilgen stated that she often told her students three things in her lessons:
The first one is "I'll never teach you theoretical information that cannot apply in real life, the second one is 'consumer wants quality and reliable food' and the third is 'cooking is a chemical reaction.' I have combined these three in a course book under the heading" Cooking as a Chemical Reaction ". I always prepare my lesson plans by understanding my students. I realized that they were much more successful when they first observed and then listened to me in my food science education and I used this as a guideline as the basis for the book. As a Turkish academician, Assoc. Prof. Dr. Özgen stated that it is a great honor and excitement to publish your book in Chinese. "It is an invaluable motivation for an instructor to be able to touch young people far away from you when you do something right. I would have been also happy if the book would have been published in English in China, but it is a very different feeling to know that it will be in Chinese and it will reach a different student population…"
Press Reflections: hurriyet.com.tr
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