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  • FOOD BUSINESS NEWS - Members of the RESEARCH CHEFS ASSOCIATION (RCA), Atlanta, collaborated on a hot-off-the-press text book entitled "Culinology: The Intersection of Culinary Art and Food Science." The book is designed to help professional chefs, as well as culinary students and product developers, approach the science behind the foods they are developing. CULINOLOGY helps food professionals understand how and why things happen to food during the preparation and cooking process, and once learned, how to manipulate them to one's advantage

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