Gastronomy and Food Science

Gastronomy and Food Science
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 274
Release: 2020-09-25
ISBN 10: 0128204389
ISBN 13: 9780128204382
Language: EN, FR, DE, ES & NL

Gastronomy and Food Science Book Review:

Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference. Discusses the role of gastronomy and new technologies in shaping healthy diets Describes a toolkit to capture diversity and drivers of food choice of a target population and to identify entry points for nutrition interventions Presents the experiential value of the Mediterranean diet, elaio-gastronomy, and bioactive food ingredients in culinary science Explores gastronomic tourism and the senior foodies market

Molecular Gastronomy

Molecular Gastronomy
Author: Hervé This
Publsiher: Columbia University Press
Total Pages: 393
Release: 2006-01-04
ISBN 10: 0231508077
ISBN 13: 9780231508070
Language: EN, FR, DE, ES & NL

Molecular Gastronomy Book Review:

“Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks.”—Gourmet Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. Looking to the future, This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes. “A captivating little book.”—Economist “This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths.”—Saveur “Will broaden the way you think about food.”—The New York Sun “A wonderful book . . . it will appeal to anyone with an interest in the science of cooking.”—O Chef

Food Science and the Culinary Arts

Food Science and the Culinary Arts
Author: Mark Gibson
Publsiher: Academic Press
Total Pages: 528
Release: 2018-01-04
ISBN 10: 0128118172
ISBN 13: 9780128118177
Language: EN, FR, DE, ES & NL

Food Science and the Culinary Arts Book Review:

Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of energy and heat within the kitchen. The second part looks in detail at the makeup of specific foodstuffs from a scientific perspective, with chapters on meat, fish, vegetables, sugars, chocolate, coffee, and wine and spirits, among others. It provides a complete overview of the food science relevant to culinary students and professionals training to work in the food industry. Provides foundational food science information to culinary students and specialists Integrates principles of food science into practical applications Spans food chemistry to ingredients, whole foods, and baked and mixed foods Includes a comprehensive glossary of terms in food science

Gastronomy and Food Science

Gastronomy and Food Science
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 274
Release: 2020-10-02
ISBN 10: 012820057X
ISBN 13: 9780128200575
Language: EN, FR, DE, ES & NL

Gastronomy and Food Science Book Review:

Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference. Discusses the role of gastronomy and new technologies in shaping healthy diets Describes a toolkit to capture diversity and drivers of food choice of a target population and to identify entry points for nutrition interventions Presents the experiential value of the Mediterranean diet, elaio-gastronomy, and bioactive food ingredients in culinary science Explores gastronomic tourism and the senior foodies market

Handbook of Molecular Gastronomy

Handbook of Molecular Gastronomy
Author: Christophe Lavelle,Herve This,Alan L. Kelly,Roisin Burke
Publsiher: CRC Press
Total Pages: 894
Release: 2021-06-09
ISBN 10: 0429528442
ISBN 13: 9780429528446
Language: EN, FR, DE, ES & NL

Handbook of Molecular Gastronomy Book Review:

Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.

Science and Cooking Physics Meets Food From Homemade to Haute Cuisine

Science and Cooking  Physics Meets Food  From Homemade to Haute Cuisine
Author: Michael Brenner,Pia Sörensen,David Weitz
Publsiher: W. W. Norton & Company
Total Pages: 320
Release: 2020-10-20
ISBN 10: 0393634930
ISBN 13: 9780393634938
Language: EN, FR, DE, ES & NL

Science and Cooking Physics Meets Food From Homemade to Haute Cuisine Book Review:

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.

The Essence of Gastronomy

The Essence of Gastronomy
Author: Peter Klosse
Publsiher: CRC Press
Total Pages: 352
Release: 2013-12-17
ISBN 10: 1482216779
ISBN 13: 9781482216776
Language: EN, FR, DE, ES & NL

The Essence of Gastronomy Book Review:

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that refers to product quality, and tasting is defined as the human perception of flavor registered by all the human senses. Understanding tasting and flavor and how humans react to it is not merely hedonistic. It relates to larger societal issues such as nourishing the elderly and the food children eat at school, and it offers a practical advantage to the hospitality industry of comprehending why customers enjoy their food and beverages. The book presents gastronomy as a discipline that combines natural sciences and human-related sciences. Following an introduction that sets the stage for the author’s groundbreaking research on gastronomy, the book describes flavor perception, the sensorial act of tasting, how it works, and what neural systems are involved. It then focuses on understanding flavor, discussing universal flavor factors and the new flavor theory. The book also examines food and beverages from a flavor standpoint, including the effects of ingredients and techniques that are used. It also explores liking, primarily at the flavor level, which includes practical guidelines for matching food and beverages. The final chapter looks at the interpretation of sensorial signals in the brain and addresses issues such as food choice, preferences, and palatability. Offering a new approach, this book provides readers with a roadmap for finding their way into the gastronomic world.

Building a Meal

Building a Meal
Author: Hervé This
Publsiher: Columbia University Press
Total Pages: 135
Release: 2009
ISBN 10: 9780231144667
ISBN 13: 0231144660
Language: EN, FR, DE, ES & NL

Building a Meal Book Review:

Considering six bistro favorites, Hervâe This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity.

Professionals in food chains

Professionals in food chains
Author: Svenja Springer,Herwig Grimm
Publsiher: Wageningen Academic Publishers
Total Pages: 536
Release: 2018-06-13
ISBN 10: 908686869X
ISBN 13: 9789086868698
Language: EN, FR, DE, ES & NL

Professionals in food chains Book Review:

Within the public debate surrounding food, people often contend that the key to meeting current challenges is changing consumer behaviour. Professionals and practitioners such as farmers, retailers, veterinarians, or researchers only occupy the limelight during media coverage of so-called ‘food scandals’. If we are to better understand and negotiate current and future problems in the food supply chain, it will be essential to pay more attention to the role and position of professionals involved. ‘Professionals in food chains’ addresses questions as: What are the main ethical challenges for professionals in the food supply chain? Who within this complex field holds responsibility for what? What does it mean for the food-related professions to operate in an atmosphere of immense social tension and high expectations? Which virtues are required to do a ‘good’ job? In brief: What can be said about the roles, responsibilities, and ethics of professionals across this dynamic field? This book brings together work by scholars from a wide range of disciplines, addressing a broad spectrum of topics pertaining to professionals in the food supply chain. Topics covered include general issues on professional roles and responsibility, sustainable food supply chains, novel approaches in food production systems, current food politics, the ethics of consumption, veterinary ethics, pedagogical/educational and research ethics, as well as aquacultural, agricultural, animal, and food ethics.

Culinary Nutrition

Culinary Nutrition
Author: Jacqueline B. Marcus
Publsiher: Academic Press
Total Pages: 660
Release: 2013-04-15
ISBN 10: 0123918839
ISBN 13: 9780123918833
Language: EN, FR, DE, ES & NL

Culinary Nutrition Book Review:

Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience

Molecular Gastronomy

Molecular Gastronomy
Author: Hervé This
Publsiher: Arts and Traditions of the Table: Perspectives on Culinary History
Total Pages: 377
Release: 2008-07
ISBN 10: 9780231133135
ISBN 13: 0231133138
Language: EN, FR, DE, ES & NL

Molecular Gastronomy Book Review:

Food technology.

What Einstein Didn t Know

What Einstein Didn t Know
Author: Robert L. Wolke
Publsiher: Courier Corporation
Total Pages: 240
Release: 2014-05-21
ISBN 10: 0486492893
ISBN 13: 9780486492896
Language: EN, FR, DE, ES & NL

What Einstein Didn t Know Book Review:

Presents scientific answers to a series of miscellaneous questions, covering such topics as "Why are bubbles round," "Why are the Earth, Sun, and Moon all spinning," and "How you can tell the temperature by listening to a cricket."

The Routledge Handbook of Gastronomic Tourism

The Routledge Handbook of Gastronomic Tourism
Author: Saurabh Kumar Dixit
Publsiher: Routledge
Total Pages: 610
Release: 2019-02-01
ISBN 10: 1351375946
ISBN 13: 9781351375948
Language: EN, FR, DE, ES & NL

The Routledge Handbook of Gastronomic Tourism Book Review:

The Routledge Handbook of Gastronomic Tourism explores the rapid transformations that have affected the interrelated areas of gastronomy, tourism and society, shaping new forms of destination branding, visitor satisfaction, and induced purchase decisions. This edited text critically examines current debates, critical reflections of contemporary ideas, controversies and queries relating to the fast-growing niche market of gastronomic tourism. This comprehensive book is structured into six parts. Part I offers an introductory understanding of gastronomic tourism; Part II deals with the issues relating to gastronomic tourist behavior; Part III raises important issues of sustainability in gastronomic tourism; Part IV reveals how digital developments have influenced the changing expressions of gastronomic tourism; Part V highlights the contemporary forms of gastronomic tourism; and Part VI elaborates other emerging paradigms of gastronomic tourism. Combining the knowledge and expertise of over a hundred scholars from thirty-one countries around the world, the book aims to foster synergetic interaction between academia and industry. Its wealth of case studies and examples make it an essential resource for students, researchers and industry practitioners of hospitality, tourism, gastronomy, management, marketing, consumer behavior, business and cultural studies.

Food Science Research and Technology

Food Science  Research and Technology
Author: Lisa Jordan
Publsiher: Callisto Reference
Total Pages: 240
Release: 2018-02-27
ISBN 10: 9781632399465
ISBN 13: 1632399466
Language: EN, FR, DE, ES & NL

Food Science Research and Technology Book Review:

Food science is concerned with the study of food. It studies the nature of food and the principles fundamental to food processing. Some of the sub-disciplines of food science are food chemistry, food engineering, food microbiology, food preservation, food technology and molecular gastronomy. This book is compiled in such a manner, that it will provide in-depth knowledge about the theory and practice of food science. A number of latest researches have been included to keep the readers up-to-date with the global concepts in this area of study.

Molecular Gastronomy

Molecular Gastronomy
Author: Jose Sanchez
Publsiher: John Wiley & Sons
Total Pages: 320
Release: 2015-04-14
ISBN 10: 111807386X
ISBN 13: 9781118073865
Language: EN, FR, DE, ES & NL

Molecular Gastronomy Book Review:

Uncover the science of cooking with this International Association of Culinary Professionals Cookbook Award finalist - Molecular Gastronomy: Scientific Cuisine Demystified Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or “Avangard Nueva Cocina”, as Ferran Adriá has called it. This book provides readers with crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided and is written to help readers expand their skills in the Molecular Gastronomy area. Written by a chef who has spent years cultivating his craft, Molecular Gastronomy: Scientific Cuisine Demystified focuses on introducing the subject to readers and future chefs who have minimal or no experience in the molecular gastronomy of various foods. With its scientific approach, Molecular Gastronomy: Scientific Cuisine Demystified provides a foundation and platform for experimentation, while delving into new and exciting cooking techniques. Stunningly illustrated with hundreds of full-color photos of finished dishes and the process along the way, this unique culinary offering breaks down the science of food while introducing future chefs to some of the most innovative techniques used in today's competitive kitchens.

The Routledge Handbook of Sustainable Food and Gastronomy

The Routledge Handbook of Sustainable Food and Gastronomy
Author: Philip Sloan,Willy Legrand,Clare Hindley
Publsiher: Routledge
Total Pages: 426
Release: 2015-06-12
ISBN 10: 1134457332
ISBN 13: 9781134457335
Language: EN, FR, DE, ES & NL

The Routledge Handbook of Sustainable Food and Gastronomy Book Review:

The issues surrounding the provision, preparation and development of food products is fundamental to every human being on the planet. Given the scarcity of agricultural land, environmental pollution, climate change and the exponential growth of the world’s population where starvation and obesity are both widespread it is little wonder that exploring the frontiers of food is now a major focus for researchers and practitioners. This timely Handbook provides a systematic guide to the current state of knowledge on sustainable food. It begins by analyzing the historical development surrounding food production and consumption, then moves on to discuss the current food crisis and challenges as well as the impacts linked to modern agriculture and food security. Finally, it concludes with a section that examines emerging sustainable food trends and movements in addition to an analysis of current food science innovations. Developed from specifically commissioned original contributions the Handbook’s inherent multidisciplinary approach paves the way for deeper understanding of all aspects linked to the evolution of food in society, including insights into local food, food and tourism, organic food, indigenous and traditional food, sustainable restaurant practices, consumption patterns and sourcing. This book is essential reading for students, researches and academics interested in the possibilities of sustainable forms of gastronomy and gastronomy’s contribution to sustainable development. The title includes a foreword written by Roberto Flore, Head Chef at the Nordic Food Lab, Copenhagen, Denmark.

The Flavor Equation

The Flavor Equation
Author: Nik Sharma
Publsiher: Chronicle Books
Total Pages: 352
Release: 2020-10-27
ISBN 10: 145218285X
ISBN 13: 9781452182858
Language: EN, FR, DE, ES & NL

The Flavor Equation Book Review:

Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.

Human Food Interaction

Human Food Interaction
Author: Rohit Ashok Khot,Florian Mueller
Publsiher: Unknown
Total Pages: 196
Release: 2019-08-29
ISBN 10: 9781680835762
ISBN 13: 1680835769
Language: EN, FR, DE, ES & NL

Human Food Interaction Book Review:

Food is not only fundamental to our existence, its consumption, handling or even the mere sight of its also brings us immense joy. Over the years, technology has played a crucial part in supporting and enriching food-related practices, beginning from how we grow, to how we cook, eat and dispose of food. All these practices have a significant impact not only on individuals but also on the surrounding ecologies and infrastructures, often discussed under the umbrella term of Human-Food Interaction (HFI). This monograph provides an overview of the existing research in this space and a guide to further its exploration. The authors illustrate the growth in research across four phases of HFI, namely, Growing, Cooking, Eating and Disposal; categorizing the existing works across each of these phases to reveal a rich design space and that highlights the underexplored areas that interaction designers might find intriguing to investigate. Human-Food Interaction offers a first of its kind overview of research in this fascinating interdisciplinary field and will be of interest to students and researchers working in many areas of Human-Computer Interaction.

Kitchen Mysteries

Kitchen Mysteries
Author: Hervé This
Publsiher: Columbia University Press
Total Pages: 220
Release: 2010
ISBN 10: 0231141718
ISBN 13: 9780231141710
Language: EN, FR, DE, ES & NL

Kitchen Mysteries Book Review:

Looks at the science behind everyday cooking with information on molecular gastronomy, the physiology of taste, basic components of meals, the use of tenderizing enzymes and gelatins, and covers the effects of boiling, steaming, braising, roasting, grilling, and microwaving.

Edible Structures

Edible Structures
Author: José Miguel Aguilera
Publsiher: CRC Press
Total Pages: 462
Release: 2016-04-19
ISBN 10: 143989891X
ISBN 13: 9781439898918
Language: EN, FR, DE, ES & NL

Edible Structures Book Review:

Nature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food structures enter our mouths and different sensations invade our bodies. By the time these structures reach our cells, they have been broken back down into molecules that serve as fuel and raw materials for our bodies. Drawing from the physical and engineering sciences, food technology, nutrition, and gastronomy, Edible Structures: The Basic Science of What We Eat examines the importance of food structures—the supramolecular assemblies and matrices that are created by nature and when we cook—rather than the basic chemical compounds that are the more traditional focus of study. The central objectives of this book are to address the pressing food trends of this century, including: Growing evidence that flavorful food structures are important for the delivery of the nutritious and healthful food molecules from which they are made A need to understand and control how food structures are created and presented as products that respond to nutritional requirements Opportunities to design certain foods to better suit the needs of modern lifestyles The empowerment of consumers and the appearance of the axis that connects the food we eat with our brain, digestive system, and the cells in our body The separation between a knowledgeable gourmet "elite" and the rest of the population who simply want to eat quick meals as cheaply as possible Entertaining and informative, Edible Structures: The Basic Science of What We Eat uses scientific yet understandable terms throughout to facilitate the communication between experts and the educated public, especially those who are curious, love to cook and innovate in the kitchen and/or want to enjoy good food. The language and concepts presented in this book give the reader some access to specialized texts and scientific journals, and above all, to the best and most current information available on the Internet and other media.