A textbook for the study of chemistry

Food Chemistry in Small Bites, a new chemistry textbook for general audiences, by Patricia O’Hara, has been adopted for use in Stanford University’s popular Introductory Seminar entitled “Chemistry in the Kitchen” taught by Professor Richard Zare.  

Professor O’Hara gave a seminar to the class in January on the chemical composition of various milks and the molecular story of how milk is transformed into yogurt, cheese, and ice cream.  

Later, in the culinary laboratory, students made luxurious chocolate ice cream with condensed milk, whipping cream, cocoa powder, vanilla and dry ice as a freezing agent. 

Student were able to select different foods to pair with the ice cream.

The background story of how this book came to be written and what the author hopes is the most important take-away for students is available in an interview by Firat Altay on New Books Network. https://newbooksnetwork.com/food-chemistry-in-small-bites

 The author with Professor Richard Zare