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Chemistry in Your Kitchen
By
Matthew Hartings
Matthew Hartings
American University, USA
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Paperback ISBN:
978-1-78262-313-7
PDF ISBN:
978-1-83916-825-3
EPUB ISBN:
978-1-83916-293-0
Special Collection:
RSC Popular Science eBook Collection
Product Type:
Popular Science
No. of Pages:
320
Publication date:
30 Nov 2016
Book Chapter
CHAPTER 2: Bacon
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Published:30 Nov 2016
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Special Collection: RSC Popular Science eBook CollectionProduct Type: Popular Science
Page range:
23 - 41
Citation
Chemistry in Your Kitchen, The Royal Society of Chemistry, 2016, pp. 23-41.
Download citation file:
Who doesn’t love bacon? Crispy. Savory. Mouthwateringly delicious. The science that takes bacon from floppy and pink to crisp and brown is at once an incredibly complex act of chemistry and also an activity that we perform in our kitchens every day. As it turns out, the same chemical reactions that cause bacon to turn brown also likely played a key role in how we have evolved as humans.
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