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Table of Contents
Intro; Preface; Acknowledgments; Contents; About the Author; Chapter 1: The Science of Foods: Designing Our Edible Future; A Local Food Challenge: Breakfast in New England; Global Food Challenges: Feeding the World; Meeting Basic Nutritional Needs; Managing Our Edible Environment: Sustainability; Reducing Food Waste; Keeping Foods Safe; Ensuring a Healthy Population; Nurturing Food Culture: Community, Pleasure, and Status; The Importance of Being Scientific; The Food Scientists; The Food Producers; The Food Designers; Foods as Built Materials; Microbial Friends and Enemies
Greener Foods: But, Just Because Its Natural, Doesn't Mean It's SafeSensory Perception: The Science of Desire; Food Context: Psychology, Consumer Science, and Marketing; The Food Constructors; The Food Detectives; The Food Gastrologists; Future Food Science; Chapter 2: Food Architecture: Building Better Foods; Astronauts, Gastronauts, and Mathematicians; Food Architects, Designers, and Structural Engineers; Historical Movements in Food Architecture and Design; Early Days; The Middle Ages; Modern Times; Molecular Gastronomy; Edible Bricks and Mortar; Water: The Forgotten Ingredient
Crystal ScaffoldingUniversal Solvent; Molecular Lubricant; Proteins: Body Builders; Life's Versatile Miniature Machines; Jellifying: The Science of the Hard-Boiled Egg; Emulsifying: Overcoming Love-Hate Relationships; Imitation Is the Sincerest Form of Flattery; Carbohydrates: Thick and Sweet; Structure Determines Function; Thickening Starches; Versatile Dietary Fibers; Fats: Smooth and Creamy; Multifaceted Fats; Impersonating Fats; Colors, Flavors, and Additives: Special Effects; Decorating Our Foods; Are Additives Bad for Us?; Keeping Us Safe; Are Natural Additives Better?
Structural Design: Putting It All TogetherFood Cement; Why Do Molecules Stick Together?; Molecular Glues; Structural Transformations; Prefabricated Structures; Computer Assisted Design; Food Design with Honey and Bunny; Edible Architecture: Chocolate; The Chocolate Engineers; The Chocolate Architects; 3D Food Printing; The Future of Food Architecture; Chapter 3: The Science of Deliciousness; It Has to Taste Good!; Sampling the World: Hard-Wired Deliciousness; First Impressions: Does It Look Good?; The Physics and Chemistry of Food Beauty
Great Expectations: The Sociopsychology of Food AestheticsShould I Eat It or Not?; Does It Taste Like It Should?; Is It Healthy?; How Much Should I Eat?; Dining in the Virtual World; Food Flavor: The Chemical Bouquet; The Lexicon of Flavor; Taste: A Sea of Flavors; Aroma: A Mist of Flavors; The Matrix: What Is the Flavor Reality?; Willy Wonka and the Flavor Release Factory; Personalized Tasting; Flavor Perception and Health; Trigeminal: Feel the Burn; Oral Processing and Mouthfeel: The Sound and the Puree; Crumbly Science; Smooth Operator: The Science of Creaminess
Greener Foods: But, Just Because Its Natural, Doesn't Mean It's SafeSensory Perception: The Science of Desire; Food Context: Psychology, Consumer Science, and Marketing; The Food Constructors; The Food Detectives; The Food Gastrologists; Future Food Science; Chapter 2: Food Architecture: Building Better Foods; Astronauts, Gastronauts, and Mathematicians; Food Architects, Designers, and Structural Engineers; Historical Movements in Food Architecture and Design; Early Days; The Middle Ages; Modern Times; Molecular Gastronomy; Edible Bricks and Mortar; Water: The Forgotten Ingredient
Crystal ScaffoldingUniversal Solvent; Molecular Lubricant; Proteins: Body Builders; Life's Versatile Miniature Machines; Jellifying: The Science of the Hard-Boiled Egg; Emulsifying: Overcoming Love-Hate Relationships; Imitation Is the Sincerest Form of Flattery; Carbohydrates: Thick and Sweet; Structure Determines Function; Thickening Starches; Versatile Dietary Fibers; Fats: Smooth and Creamy; Multifaceted Fats; Impersonating Fats; Colors, Flavors, and Additives: Special Effects; Decorating Our Foods; Are Additives Bad for Us?; Keeping Us Safe; Are Natural Additives Better?
Structural Design: Putting It All TogetherFood Cement; Why Do Molecules Stick Together?; Molecular Glues; Structural Transformations; Prefabricated Structures; Computer Assisted Design; Food Design with Honey and Bunny; Edible Architecture: Chocolate; The Chocolate Engineers; The Chocolate Architects; 3D Food Printing; The Future of Food Architecture; Chapter 3: The Science of Deliciousness; It Has to Taste Good!; Sampling the World: Hard-Wired Deliciousness; First Impressions: Does It Look Good?; The Physics and Chemistry of Food Beauty
Great Expectations: The Sociopsychology of Food AestheticsShould I Eat It or Not?; Does It Taste Like It Should?; Is It Healthy?; How Much Should I Eat?; Dining in the Virtual World; Food Flavor: The Chemical Bouquet; The Lexicon of Flavor; Taste: A Sea of Flavors; Aroma: A Mist of Flavors; The Matrix: What Is the Flavor Reality?; Willy Wonka and the Flavor Release Factory; Personalized Tasting; Flavor Perception and Health; Trigeminal: Feel the Burn; Oral Processing and Mouthfeel: The Sound and the Puree; Crumbly Science; Smooth Operator: The Science of Creaminess