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This Book will solve all the “Food Mysteries” on your Mind

The book “Food Mysteries” has been published.

The book "Food Mysteries", in which you can find answers to many of the urban legends about food and the questions about food terms that we always hear but do not know the meaning of, has been published by Yeditepe University Press. Whether you are the chef of your own kitchen or a luxury restaurant, Assoc. Dr. Sibel Özilgen's "Food Mysteries" will be one of your best guides.

Today, eating food has become a means of pleasure rather than a necessity. In addition to that, dozens of food terms have become a part of our lives. We know the meaning of some food terms and where they are used; however, some of them we know about by word of mouth. Yeditepe University Faculty of Fine Arts Department of Gastronomy and Culinary Arts Assoc. Prof. Dr. Sibel Özilgen’s book is an answer to the many questions about the foods which are indispensable to us, and an alternative source to information pollution in the world of internet, television, newspaper and magazine.

In the book, Özilgen gives answers to very sweet questions like, "What is the difference between white, milky and bitter chocolate?" and continues with questions like "Is it true that searing meat will prevent meat from releasing water?", "What is Molecular gastronomy and what is it not? "," Is it true that the toasted bread is low in calories? ", "What are functional foods? What do they do? "," Why is dried onion hot? Why does it become sweet after frying it? ","How does corn pop? Why do some not pop?”

The book also explains the differences, benefits and harms of food ingredients that we use for same or similar reasons. Suggestions to make life more comfortable and tips for good cooking, such as the reason for whitening on chocolate surface and how to avoid it, how to protect yourself from food poisoning, the right way to store vegetables, make this book interesting.

In her book where food science and gastronomy meet, Assoc. Prof. Dr. Sibel Özilgen gives the readers information we need in a pleasant language.


Who is Assoc. Prof. Dr. Sibel Özilgen?

After completing her undergraduate and graduate degree at Middle East Technical University Food Engineering Department (ODTÜ), Assoc. Dr. Sibel Özilgen was accepted as a scholarship special student at the Department of Food Science and Technology of the University of California (Davis-USA) during her doctoral studies at ODTÜ Food Engineering Department. After completing her Ph.D. studies, she conducted research at the "Food Technology" and "Food Engineering" departments at Massey University in New Zealand and gave lectures as guest lecturer.

Assoc. Prof. Dr. Sibel Özilgen’s book titled "Cooking as a Chemical Reaction" published by CRC Press is the first international "Culinary Science Textbook" to be published by a Turkish professor.

Assoc. Prof. Dr. Sibel Özilgen, who has three published books and numerous book chapters and articles in internationally renowned scientific journals, is currently the Head of Department of Gastronomy and Culinary Arts at Yeditepe University Faculty of Fine Arts.

To purchase the book online please visit İstekle.com