https://www.spreaker.com/podcast/the-chemistry-of-cookery--7145663
This show includes AI-generated content.]]>enBooksCopyright Science Genrehttps://d3wo5wojvuv7l.cloudfront.net/t_rss_itunes_square_1400/images.spreaker.com/original/df1fef360f522b224ac6258da7287ef2.jpghttps://www.spreaker.com/podcast/the-chemistry-of-cookery--7145663Tue, 06 Oct 2026 16:24:43 +0000W. Mattieu WilliamsScience Genrespreaker81@podcastlibrary.orgStep into the captivating realm where culinary artistry meets scientific inquiry with The Chemistry of Cookery. This podcast invites listeners to explore the intricate relationship between food and science, highlighting the chemical processes that...
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This episode includes AI-generated content.]]>https://api.spreaker.com/episode/74642882Thu, 27 Aug 2026 09:03:37 +0000trueW. Mattieu WilliamsThis book, written in the late 1800s, is a book of chemistry that explains the whys and hows of cooking to trained chefs and laymen alike. The book deals with some compounds of common foodstuffs, like albumen or gluten, and illustrates what happens...
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This episode includes AI-generated content.]]>https://api.spreaker.com/episode/74608365Wed, 26 Aug 2026 09:03:44 +0000trueW. Mattieu WilliamsThis book, written in the late 1800s, is a book of chemistry that explains the whys and hows of cooking to trained chefs and laymen alike. The book deals with some compounds of common foodstuffs, like albumen or gluten, and illustrates what happens...
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This episode includes AI-generated content.]]>https://api.spreaker.com/episode/74477422Sat, 22 Aug 2026 09:08:21 +0000trueW. Mattieu WilliamsThis book, written in the late 1800s, is a book of chemistry that explains the whys and hows of cooking to trained chefs and laymen alike. The book deals with some compounds of common foodstuffs, like albumen or gluten, and illustrates what happens...
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This episode includes AI-generated content.]]>7998falsefullhttps://www.spreaker.com/episode/patience-worth-casper-s-yost--74127990
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This episode includes AI-generated content.]]>18718falsefullhttps://www.spreaker.com/episode/the-chemistry-of-cookery-w-mattieu-williams-part-2--72772412
This episode includes AI-generated content.]]>https://api.spreaker.com/episode/72772412Thu, 02 Jul 2026 09:00:17 +0000trueW. Mattieu WilliamsThis book, written in the late 1800s, is a book of chemistry that explains the whys and hows of cooking to trained chefs and laymen alike. The book deals with some compounds of common foodstuffs, like albumen or gluten, and illustrates what happens...
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This episode includes AI-generated content.]]>https://api.spreaker.com/episode/72772411Wed, 01 Jul 2026 15:00:36 +0000trueW. Mattieu WilliamsThis book, written in the late 1800s, is a book of chemistry that explains the whys and hows of cooking to trained chefs and laymen alike. The book deals with some compounds of common foodstuffs, like albumen or gluten, and illustrates what happens...
This episode includes AI-generated content.]]>34799albumen,chemistry,compounds,cookery,food,foodstuffs,gluten,science,stewing,williamsfalsefull