José Miguel Aguilera
Published October 18, 2012
Reference - 462 Pages - 58 B/W Illustrations
ISBN 9781439898901 - CAT# K14328
Published July 27, 2017
ISBN 9781138426474 - CAT# K36814
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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:
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.
Nutritious and Delicious Molecules
Food Materials and Structures
Journey to the Center of Our Food
From Farm to Cells and Back
A Pinch of Mathematics
Nutritional and Culinary Thermodynamics
Between Brain and Cell
Culinary Technologies and Food Structures
The Pleasure of Eating
The Empowerment of Chefs
The Science that Fascinates Chefs
"Students of gastronomy, nutrition, and food technology will find this well-illustrated book a splendid resource to augment their textbooks, and even serve as one. …basically the book is about the molecules that are shaped into the structures (and fluids, odors, and colors) that delight and nurture us. … Highly recommended. All readership levels.
–M Kroger, emeritus, Pennsylvania State University, University Park Campus in CHOICE Magazine
"The approach taken by the author is to discuss in a simple, narrative manner the industry, biochemistry, physiology, including taste of food constituents and what that means to us. Mixed with stories, it is a very pleasant but also instructive reading. With many references. Recommended to people who like to cook, eat, and advise on nutrition."
—Professor Zvi Laron, Pediatric Endocrinology Reviews, Vol. 10, No. 4, July 2013