As the economy developed and agriculture and fisheries developed, food ingredients became abundant.
What we should eat to be happy and healthy, and how to maintain that happiness and health are of great interest.
As a result, there is a significant increase in interest in food ingredients and food handling methods that are both tasty and healthy.
Accordingly, this book was written to help general readers and students majoring in food and nutrition, culinary arts, and food service management to more easily understand and systematically study the scientific approach to food and cooking principles.
The 4th revised edition explains the correct use of food and each process that occurs in cooking food ingredients in an easy-to-understand manner using scientific principles, and reflects the latest national standard food composition table.