{"product_id":"the-science-of-thai-cuisine-valeeratana-k-sinsawasdi-9781032023281","title":"The Science of Thai Cuisine: Chemical Properties and Sensory Attributes","description":"\u003cp\u003eLists of the most popular or delicious dishes in the world always include Thai food. Sriracha sauce has gone from a dipping sauce made in a small town in Thailand to become a recognizable flavor in cuisine worldwide. With a reputation of being hot and spicy, it is not uncommon to see those who try Thai food for the first time shedding tears and sporting a red nose. Yet, the Thai national cuisine has gained a high degree of global recognition and admiration despite Thailand being a relatively small country. Is this down to sheer luck, its being an extensive work of art, or, possibly, because of scientific literacy?\u003c\/p\u003e \u003cp\u003e\u003cem\u003e\u003cstrong\u003eThe Science of Thai Cuisine: Chemical Properties and Sensory Attributes \u003c\/strong\u003e\u003c\/em\u003eapproaches the art of cooking and serving from the perspective of science and proposes the possible rationales behind Thai culinary art. With applied chemistry and sensory science, it bridges the gap between food science and culinary arts, explaining the functional properties and changes in major ingredients and techniques used in Thai cuisine.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eKey Features\u003c\/b\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003eDiscusses the chemistry of ingredients and techniques in Thai cuisine with possibilities of application and innovation\u003c\/li\u003e \u003cli\u003ePresents scientific research combined with the arts and history of Thai food\u003c\/li\u003e \u003cli\u003eProvides scientific evidence linking Thai food with the sensory perception and the joy of eating\u003c\/li\u003e \u003cli\u003eContains vibrant color photographs of Thai cuisine\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eWhile there are numerous cookbooks that feature Thai cuisine, none are as dedicated as this to explaining the science behind the ingredients, cooking methods, and sensory aspects. This book will be beneficial to professionals in the food industry, appealing to chefs, food scientists, sensory analysis experts, as well as anyone who has an interest in Thai culture.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Valeeratana K. Sinsawasdi\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 1032023287\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9781032023281\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e CRC Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/28\/2022\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 260\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.23lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.21h x 6.14w x 0.63d","brand":"Valeeratana K. Sinsawasdi","offers":[{"title":"Hardcover","offer_id":44070895616255,"sku":"9781032023281","price":220.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_a202afd2-ae58-400c-8a40-3c2b060acd7c.jpg?v=1685432959","url":"https:\/\/www.whiterainbookhouse.com\/products\/the-science-of-thai-cuisine-valeeratana-k-sinsawasdi-9781032023281","provider":"WR Book House","version":"1.0","type":"link"}