Food Chemistry in Small Bites
Book • 2025
Patricia B. O'Hara's Food Chemistry in Small Bites teaches foundational chemistry through everyday food transformations, using short, focused chapters and hands-on labs to illustrate molecular structures and reactions.
The book explains how heat, acid, pressure, and mechanical actions change proteins, carbohydrates, and fats, and connects those processes to sensory perception and flavor.
It emphasizes thinking like a scientist in the kitchen with examples like eggs, caramelization, and ceviche, and includes modern techniques such as sous vide and foams.
O'Hara also addresses sustainability and food waste, empowering readers to make climate-conscious food choices.
The text is written for undergraduate students and curious cooks, combining clear explanations with practical experiments and colorful illustrations.
The book explains how heat, acid, pressure, and mechanical actions change proteins, carbohydrates, and fats, and connects those processes to sensory perception and flavor.
It emphasizes thinking like a scientist in the kitchen with examples like eggs, caramelization, and ceviche, and includes modern techniques such as sous vide and foams.
O'Hara also addresses sustainability and food waste, empowering readers to make climate-conscious food choices.
The text is written for undergraduate students and curious cooks, combining clear explanations with practical experiments and colorful illustrations.
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Patricia B. O'Hara
Patricia B. O'Hara, "Food Chemistry in Small Bites: The Alchemist in the Kitchen" (U California Press, 2025)
