R40.00
Textbook for Home Economics majors introducing the basics for meal planning and cooking principles.
In stock
Textbook for Home Economics majors introducing the basics for meal planning and cooking principles.
529 Pages, Hardcover
23x20x3.5cm
Introductory Foods is a classic, foundational textbook widely used in college-level food science, nutrition, dietetics, and culinary arts programs. It explores the “hows and whys” of food preparation by combining basic culinary techniques with food chemistry, microbiology, and safety standards.
Osee Hughes: The original author who first published the textbook back in 1940. She established its legacy as a definitive guide for introductory food science and preparation labs.
Marion Bennion: Joined later to update and co-author the text (notably around the 6th edition in 1975), keeping it aligned with evolving food technologies and nutritional guidelines through successive generations.
The textbook takes a heavily scientific yet practical approach to food, covering:
Food Chemistry: A non-intimidating look at how heat, acids, and bases manipulate molecules (e.g., starch gelatinization, egg protein coagulation).
Safety & Regulation: Essential guidelines on foodborne illnesses, proper storage, and government food evaluation standards.
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