Introductory Foods - Osee Hughes , Marion Bennion(5th Edition)

Textbook for Home Economics majors introducing the basics for meal planning and cooking principles.

Condition: Good condition- cover shows minor wear and inside has some pencil underlinings and few notes-luckily not too much. Waterdamage signs on few back bottom pages(not very obvious)

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.

The Authors & Evolution

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.   

Core Focus Areas

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).   

Composition & Techniques: Deep dives into individual food categoriessuch as meats, vegetables, grains, and baked goodsand how preparation methods alter their texture, flavor, and nutritional value.

Safety & Regulation: Essential guidelines on foodborne illnesses, proper storage, and government food evaluation standards.

For a list of all Curiosity Cove books on Bob Shop-Combine orders to save on delivery costs