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On Food and Cooking Study Questions & Topics for Discussion

Harold McGee
This Study Guide consists of approximately 37 pages of chapter summaries, quotes, character analysis, themes, and more - everything you need to sharpen your knowledge of On Food and Cooking.
This section contains 168 words
(approx. 1 page at 300 words per page)
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Topics for Discussion

What are the primary sources of aromas in foods? Be sure to give examples.

The author discusses the important physiology in meats that makes them taste and cook the way they do. Please discuss how muscle fibers play a role in the taste, texture, and flavor of meat.

In Chapter six, the author discusses the reason some plants have higher potency than others. Please discuss this in depth, making sure to fully explain why and how plant's use this potency.

List three fruits from tropical climates and discuss their chemistry, physiology and the differences among each.

Compare and contrast the four different types of sugars.

Throughout the novel, the author mentions his belief that modern science and industrialization have lowered the flavor of many foods and taken away from the glory that is food. Do you agree or disagree? Be sure to support or refute at least...

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This section contains 168 words
(approx. 1 page at 300 words per page)
Purchase our On Food and Cooking Study Guide
Copyrights
On Food and Cooking from BookRags and Gale's For Students Series. ©2005-2006 Thomson Gale, a part of the Thomson Corporation. All rights reserved.
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