Includes index. Includes bibliographical references and index.
Contents:
Introduction -- The origins of spices (and other foodstuffs) -- Consistency and change : proteins in food -- Build 'em up and break 'em down -- Fat, oils, and the uneasy truces of emulsions and foams -- From sweetness to structure : carbohydrates in food -- The many roles of micro-organisms : the good, the bad and the ugly -- The rising power of yeast -- A word on the wonderful weirdness of water -- From Napoleon to NASA : the development of food processing -- Heating and cooling of food : simple, crude but effective -- For my next trick : making water disappear -- Squashing, filtering, and other ways we process food -- Not just a bag : the science of food packaging -- Innovation and the development of recipes and formulations -- The experience of eating -- The kitchen and the lab -- Final thoughts -- Appendix. On the analysis of food.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.