Molecules Microbes and Meals

This book seeks to introduce readers to a new perspective on food, showing how science is at the heart of what we love about food.

Molecules  Microbes  and Meals

The goal of Molecules, Microbes, and Meals is to provide an overview of the science of food, exploring all aspects of how food products we purchase and consume come to have the characteristics they do. The key focus is on the science underpinning the appearance, flavor, texture and qualities of food, and the transformations that occur when we cook food products. Every food product is a highly complex scientific entity, and a key objective of the book is to show that an understanding of the science of food can enhance our appreciation and wonder at it. Another key theme will be the convergence of science and art in food, and the history of food, whereby we have known how to undertake what are exceptionally scientifically complex activities such as fermentation, pasteurization and cooking long before the scientific basis for what was happening was understood.

More Books:

Molecules, Microbes, and Meals
Language: en
Pages: 312
Authors: Alan Kelly
Categories: Science
Type: BOOK - Published: 2019 - Publisher: Oxford University Press, USA

The goal of Molecules, Microbes, and Meals is to provide an overview of the science of food, exploring all aspects of how food products we purchase and consume come to have the characteristics they do. The key focus is on the science underpinning the appearance, flavor, texture and qualities of
Molecules, Microbes, and Meals
Language: en
Pages: 256
Authors: Alan Kelly
Categories: Science
Type: BOOK - Published: 2019-03-01 - Publisher: Oxford University Press

The goal of Molecules, Microbes, and Meals is to provide an overview of the science of food, exploring all aspects of how food products we purchase and consume come to have the characteristics they do. The key focus is on the science underpinning the appearance, flavor, texture and qualities of
Handbook of Molecular Gastronomy
Language: en
Pages: 894
Authors: Christophe Lavelle, Herve This, Alan L. Kelly, Roisin Burke
Categories: Medical
Type: BOOK - Published: 2021-06-09 - Publisher: CRC Press

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
How Scientists Communicate
Language: en
Pages: 240
Authors: Alan Kelly
Categories: Science
Type: BOOK - Published: 2020-07-16 - Publisher: Oxford University Press

The transmission of information transcends time. Since the beginning of humanity, people have shared stories, dreams, wishes, and findings. Within a scientific context, the delivery of information is especially important. Researchers have been sharing their ideas and building on the work of others for as long as we have studied
How Scientists Communicate
Language: en
Pages: 224
Authors: Alan Kelly
Categories: Reference
Type: BOOK - Published: 2020 - Publisher: Oxford University Press, USA

"Let's start with a simple question: what do scientists actually do? In most cases, they do research, the goal of which is to learn more about the world in all its aspects, whether the topic is our own bodies, the smallest particles which make up matter, or the vastest reaches