Food consumption is a universal phenomenon among all live being. The more knowledge we have about foods the better we will be able to select and consume them, utilizing the resources available to us in the most efficient manner possible.Indian cookery has been universally acclaimed for its variety and excellent taste. Every region in India has its own characteristic cuisine. Although hundreds of books have been written compiling the recipes both traditional and modern, not many books are available on the foods themselves, their natural properties and the physical and chemical changes they undergo in cooking.Although, the purpose of this book is to serve as a text book for the first course on foods, it can also serve as a reference book for those interested in knowing more about foods.Hence, this book focuses mainly on the syllabus of the theoretical part of the introductory foods course taught in Home Science Colleges. At the end of each chapter, topics for study and discussion are given. These questions reflect not only the points covered in the chapter, but also others, to encourage study of actual situations, and reading other books to find the answers. A few activities are suggested to illustrate the main features about the changes that foods undergo during cooking.
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