Food and beverage technology Books

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Book SynopsisTrade Review"The text brings together in a single work about conventional technologies and that can help professionals in the sector and improve the nutritional quality on fruit. It is a useful reference for researchers, professionals and students who want to understand the feasiblity and operability of these techniques to make informed choices in modern processing plants." --Industrie AlimentariTable of Contents1. Quality issues and safety concerns of fresh-cut products Quality issues, Browning, Loss of firmness, Nutrient loss, Safety concerns, microbiology 2. Sanitizers Chlorine, Quaternary ammonium compounds, Acidic compounds, Alkaline compounds, Ozone, Hydrogen peroxide 3. Antioxidants Acidulants, Reducing Agents, Chelating agents, Enzyme inhibitors, other anti-brownings 4. Texturizers Calcium, Ethylene blockers, enzyme inhibitors 5. Modified and controlled atmosphere packaging 6. Natural additives with antimicrobial and flavoring potential 7. Natural additives with anti-browning and texturizer potential 8. Fortificants 9. Probiotics 10. Edible coatings 11. Active and intelligent packaging 12. High-pressure processing 13. Microwave heating 14. Ohmic heating 15. Plasma processing 16. Hurdle technology 17. Fresh-cut plant processing design

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Book SynopsisTable of ContentsSection I. Applications of nutraceuticals in common diseases and disorders 1. Nutraceuticals in central nervous system diseases: potential mechanisms of neuroprotection 2. Prevention of neurodegenerative disorders by nutraceuticals 3. Cognitive effects of nutraceuticals 4. Nutraceuticals in anxiety and stress 5. Countering cardiovascular diseases with nutraceuticals 6. Nutraceuticals for diabetes and glucose balance 7. Role of nutraceuticals in respiratory and allied diseases 8. Nutraceuticals in hepatic diseases 9. Nutraceuticals in renal diseases 10. Nutraceuticals in gastrointestinal disorders 11. Nutraceuticals in reproductive and developmental disorders 12. Nutraceuticals in ophthalmic diseases 13. Nutraceuticals in dermal diseases 14. Nutraceuticals in arthritis 15. Nutraceuticals in sports activities and fatigue 16. Role of nutraceuticals as adaptogens 17. Nutraceuticals for weight loss 18. Nutraceuticals in cancer prevention 19. Application of “nano” nutraceuticals in medicine Section II. Models and mechanisms in evaluation of nutraceuticals 20. The biology of nutrients: genetic and molecular principles 21. Genomic and proteomic mechanisms and models in toxicity and safety evaluation of nutraceuticals 22. Transcriptomic profiling for safety and toxicity evaluation of nutraceuticals 23. Target identification and polypharmacology of nutraceuticals 24. Systems pharmacology investigation of mechanism of action of nutraceuticals 25. Noninvasive in vivo optical imaging models for safety and toxicity testing 26. Flow cytometry and light-scattering techniques in evaluation of nutraceuticals 27. Zebrafish as a model system to evaluate the safety and toxicity of nutraceuticals 28. Caenorhabditis elegans: an elegant model organism for evaluating the neuroprotective and neurotherapeutic potential of nutraceuticals 29. Alternative in vitro models for safety and toxicity evaluation of nutraceuticals 30. Mitochondria as a target for safety and toxicity evaluation of nutraceuticals 31. Oxidative stress and excitotoxicity: antioxidants from nutraceuticals Section III. Common nutraceuticals 32. Caffeine: an evaluation of the safety database 33. Biological activities and potential nanotechnological delivery of resveratrol 34. Melatonin: a safe nutraceutical and clinical agent 35. Standardized turmeric and curcumin 36. Curcuminoid-metal complexes for oxidative stress 37. Fenugreek: multiple health benefits 38. Cannabis sativa: an overview 39. Cannabidiol safety 40. St John’s wort (Hypericum perforatum L) 41. Green tea 42. Green coffee beans 43. Quercetin 44. German chamomile 45. Isoflavones: toxicological aspects and efficacy 46. Propolis 47. Bee products as nutraceuticals to nutraceuticals for bees 48. Ginkgo biloba 49. Chinese ginseng 50. Ashwagandha: multiple health benefits 51. Astaxanthin: health benefits and toxicity 52. Thymoquinone 53. Glucosinolates 54. Organosulfur compounds as nutraceuticals 55. Arginine and citrulline as nutraceuticals: efficacy and safety in diseases 56. Neem Extract 57. Spirulina 58. Garcinia cambogia 59. Vitamin E TPGS and its applications in nutraceuticals 60. Role of transferrin: an iron-binding protein in health and diseases 61. Glutamine supplementation: hope, hype, or stay tuned? 62. What to do with placenta after birth: is it a waste? 63. Chitin, chitosan, and their derivatives Section IV. Prebiotics and probiotics 64. Prebiotics: safety and toxicity considerations 65. Probiotics: safety and toxicity considerations 66. Synbiotics: safety and toxicity considerations Section V. Nutraceuticals in veterinary medicine 67. Nutraceuticals in animal health and diseases Section VI. Toxicity and toxic interactions 68. Toxic contamination of nutraceuticals and food ingredients 69. Nutraceuticals and adverse outcome pathways 70. Interactions between nutraceuticals/nutrients and nutrients and therapeutic drugs 71. Genotoxicity evaluation of nutraceuticals Section VII. Regulatory aspects 72. The regulatory framework for nutraceuticals: North America 73. Evaluation and regulation of food supplements: European perspective 74. Regulatory guidelines for nutraceuticals in India: an overview 75. Regulatory aspects of nutraceuticals: Chinese perspective 76. Uses and regulation of nutraceuticals: Australia and New Zealand 77. Regulatory aspects of nutraceuticals: Japanese perspective 78. Nutraceuticals: the Turkish perspective

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Book Synopsis''Brilliant and original ... From slow feasts to fast food, Linford shows that, no matter what we are cooking, time is of the essence'' - Bee Wilson, Sunday TimesThe Missing Ingredient is about what makes good food, and the first book to consider the intrinsic yet often forgotten role of time in creating the flavours and textures we love.Written through a series of encounters with ingredients, producers, cooks, shopkeepers and chefs, exploring everything from the brief period in which sugar caramelises, or the days required in the crucial process of fermentation, to the months of slow ripening and close attention that make a great cheddar, or the years needed for certain wines to reach their peak, Jenny Linford shows how, time and again, time itself is the invisible ingredient. From the patience and dedication of many food producers in fields and storehouses around the world to the rapid reactions required of any home cook at the hob, this book allows us to better understand our culinary lives.Trade ReviewBrilliant and original ... From slow feasts to fast food, Linford shows that, no matter what we are cooking, time is of the essence' -- Bee Wilson * Sunday Times *A compelling book...Time is the unacknowledged genie of the kitchen. The Missing Ingredient considers the meanings that go beyond quantitative measures -- Darra Goldstein * TLS *Thoughtful, lively and original. No one has approached food in regard to time before -- Jill Norman, Food and Wine WriterInteresting...clever...revelatory -- Rachel Cooke * Guardian *Thoughtful and engaging * Waitrose Weekend *Beautifully written and highly original. Jenny Linford scrutinises time-honoured food production methods and cookery techniques through the often ignored lens of time. A gently informative, almost lyrical volume for our impatient times -- Joanna Blythman, author of Shopped: The Shocking Power Of British SupermarketsJenny Linford has created something quite remarkable: a treatise on the single most vital and most overlooked element of food and cooking that's as page-turning as a thriller. It's hard to believe nobody has tackled the concept of 'time' before, and Jenny has done it more than justice. A glorious, essential addition to every food lover's book shelves. -- Marina O’Loughlin, restaurant critic

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Book SynopsisYou are what you eat, and today's consumers care about the origins of their food. Artisanal food embodies those concerns, tailoring processes to raw materials to achieve the artisan's vision of the perfect product. The Science and Craft of Artisanal Food describes the science behind small and large-scale production of food, distinguishing artisanal production from normal commercial practice.Table of Contents1. Marketing Artisanal Products 2. Beer: Artfully Scientific on Every Level 3. Artist Winemaker 4. Artisanal Chocolate 5. Artisanal Coffee 6. Artisanal Cheese 7. The Chemistry and Flavor of Artisanal Honey 8. Industrial and Artisanal Olive Oil 9. Artisanal Fruits and Vegetables

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Book SynopsisWritten by one of the world''s leading authorities and hailed by American Brewer as brilliant and by a wide margin the best reference now available, Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing and how the brewing process has evolved through the ages. The third edition features more information concerning the history of beer especially in the United States; British, Japanese, and Egyptian beer; beer in the context of health and nutrition; and the various styles of beer. Author Charles Bamforth has also added detailed sidebars on prohibition, Sierra Nevada, life as a maltster, hopgrowing in the Northwestern U.S., and how cans and bottle are made. Finally, the book includes new sections on beer in relation to food, contrasting attitudes towards beer in Europe and America, how beer is marketed, distributed, and retailed in the US, and modern ways of dealing with yeast.Trade ReviewThis book is a good read for anyone interested in the science of beer or its consumption. * Chemistry World *This book is a good read for anyone interested in the science of beer or its consumption. * Chemistry World *Table of ContentsChapter 1: FROM SUMERIA TO SAN FRANCISCO: The World of Beer and Breweries ; Chapter 2: GRAIN TO GLASS: The Basics of Malting and Brewing ; Chapter 3: EACH TO HER OWN: BEER STYLES ; Chapter 4: EYES, NOSE AND THROAT: The Quality of Beer ; Chapter 5: THE HEART AND SOUL OF BEER: Malt ; Chapter 6: WATER AND GENUINE TERROIR ; Chapter 7: THE WICKED AND PERNICIOUS WEED: Hops ; Chapter 8: COOKING AND CHILLING: The Brewhouse ; Chapter 9: GODDISGOODE: Yeast and Fermentation ; Chapter 10: REFINING MATTERS: Downstream Processing ; Chapter 11: MEASURE FOR MEASURE: How beer is analyzed ; Chapter 12: TO THE FUTURE: Malting and Brewing in Years to Come ; Appendix One: SOME SCIENTIFIC PRINCIPLES ; Appendix Two: GLOSSARY OF TERMS USED IN THIS BOOK

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Book SynopsisIn this Very Short Introduction, Prof Lord John Krebs provides a brief history of human food, from our remote ancestors 3 million years ago to the present day. By looking at the four great transitions in human food - cooking, agriculture, processing, and preservation - he considers a variety of questions, including why people like some kinds of foods and not others; how your senses contribute to flavour; the role of genetics in our likes and dislikes; and the differences in learning and culture around the world. In turn he considers aspects of diet, nutrition, and health, and the disparity between malnutrition in some places and overconsumption in others. Finally, he considers some of the big issues - the obesity crisis, sustainable agriculture, the role of new technologies such as genetic modification of crops, and ends by posing the question: how will it be possible to feed a population of 9 billion in 2050, without destroying our natural environment? ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.Trade Reviewexcellent book * Financial Times *A necessary contribution to the field. * Times Literary Supplement *Table of ContentsFURTHER READING; REFERENCES

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Book SynopsisIn an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods.Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses. He takes us from the very beginning, some 8000 years ago in the Fertile Crescent, and shows us the accidental discovery of cheese when milk separated into curds and whey. This stroke of luck would lead to a very mild, and something akin to cottage, cheese-deemed delicious enough by our traveling cheese maker that he or she did it again another day.Today we know of more than 2,000 varieties of cheese from Gorgonzola, first noted in year 879, to Roquefort in 1070 to Cheddar in 1500. But Tunick delves deeper into the subject to provide a wide-ranging overview that begins with cows and milk and Trade ReviewMany books tell us about the cheeses of the world, but here the author introduces the reader to the chemistry and biology involved in cheese formation. I recommend this book to any cheese-eater who has wondered about the cause of their latest taste-sensation. * Simon Cotton, Chemistry and Industry *The book is full of fascinating data. * Colin Berry, The Oldie *A charming and informative book that will have you seeking out cheese shops with informed enthusiasm. * Christine Evans-Pughe, Engineering & Technology *Tunick comes very close to perfection. * Hans Bouma, NVOX *Table of ContentsPreface ; 1. IN THE BEGINNING Milk ; 2. CURDS AND WHEY Cheesemaking ; 3. YOU'RE NOT GETTING OLDER, YOU'RE GETTING BETTER Ripening ; 4. DOES THIS CHEESE MAKE ME LOOK FAT? Nutrition ; 5. STICK IT UP YOUR NOSE, AND OTHER ANALYTICAL TECHNIQUES ; 6. CHEESE IT - THE COPS! Laws and Regulations ; 7. DO TRY THIS AT HOME ; 8. THE CHEESE STANDS ALONE ; References ; Acknowledgments ; Index

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Book SynopsisThe visionary food chemist surveys a vast new world of flavor.Trade ReviewIf anyone is going to change the way we cook, it will be him. -- Heston Blumenthal, as quoted in the Observer Taking kitchen science to a whole new (molecular) level, Herve This is changing the way France-and the world-cooks. Gourmet Once again, Herve This makes a compelling case for the science of deliciousness with his latest book, breaking ingredients down into their constituent compounds. Sometimes controversial yet always thought-provoking, such 'note by note' deconstructing of dishes in the pursuit of flavor challenges culinary convention-food for thought on the future of cooking, of interest to both professional chefs and home cooks alike. -- Michael Laiskonis, creative director of the Institute of Culinary Education No matter what level home cook or professional chef you are, Herve This's detailed, scientific approach to the kitchen provides a fascinating perspective on the chemistry of cooking. These notes are useful for chefs and cooks of all levels and an entertaining and practical guide that every chef would benefit from reading. -- Chef Daniel Boulud This... explores the science behind shape, consistency, odor and color, giving readers the knowledge to create their own magnum opus in the kitchen. Discover Keen cooks...will devour the latest work by molecular gastronomist Herve This. New Scientist This writes the way he speaks - with subtle irony, whim and humour, and each of his books, apart from being scientifically revealing, is an almost taste-able and invariably delicious literary delight. Engineering and Technology Inspiring. Chemistry World Valuable for readers interested in how the food system may evolve in the future. ChoiceTable of ContentsA Note on the Translation Tables, Figures, and Color Plates Introduction: Why the Need for Note-by-Note Cooking Should Be Obvious 1. Shape Polyhedrons Nonpolyhedral Solids The Fable of the Man with the Golden Brain 2. Consistency A Woeful Misunderstanding The Relation Between Consistency and Flavor Not Everything Has to Be Soft Thinking in Physical Terms Additives Contrasting Consistencies 3. Taste Misdirection and Misperception The Impossible Description of Unknown Tastes Sapid Compounds Mineral Salts Organic and Mineral Acids Amino Acids and Their Derivatives Sugars Alcohols and Polyols Intense Sweeteners Flavoring Agents Bitterants Matrix Effects A New Basic Taste 4. Odor Manipulating Odorant Compounds Methods of Extraction and Processing Natural, Same as Natural, Artificial Volatility, Threshold Perception, Toxic Risk A Lexicon of Basic Culinary Odors Odorant Compounds On the Properties of Odorigenic Extracts and Compositions Trigeminal Sensations 5. Color The Eye Precedes the Palate Legally Approved Coloring Agents Natural Versus Artificial Redux 6. Artistic Choice and Culinary Nomenclature Substance and Form The Construction of Flavors Naming Dishes The First Generation of Note-by-Note Menus 7. Nutrition, Toxicology, Market Dynamics, Public Interest The Mixed Blessings of Abundance A World of Plenty, Filled with Danger Selection and Supply of Compounds Political Considerations Appendix: A Few Recipes Index

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Book SynopsisThe visionary food chemist surveys a vast new world of flavor.Trade ReviewIf anyone is going to change the way we cook, it will be him. -- Heston Blumenthal, as quoted in the Observer Taking kitchen science to a whole new (molecular) level, Herve This is changing the way France-and the world-cooks. Gourmet Once again, Herve This makes a compelling case for the science of deliciousness with his latest book, breaking ingredients down into their constituent compounds. Sometimes controversial yet always thought-provoking, such 'note by note' deconstructing of dishes in the pursuit of flavor challenges culinary convention-food for thought on the future of cooking, of interest to both professional chefs and home cooks alike. -- Michael Laiskonis, creative director of the Institute of Culinary Education No matter what level home cook or professional chef you are, Herve This's detailed, scientific approach to the kitchen provides a fascinating perspective on the chemistry of cooking. These notes are useful for chefs and cooks of all levels and an entertaining and practical guide that every chef would benefit from reading. -- Chef Daniel Boulud This... explores the science behind shape, consistency, odor and color, giving readers the knowledge to create their own magnum opus in the kitchen. Discover Keen cooks...will devour the latest work by molecular gastronomist Herve This. New Scientist This writes the way he speaks - with subtle irony, whim and humour, and each of his books, apart from being scientifically revealing, is an almost taste-able and invariably delicious literary delight. Engineering and Technology Inspiring. Chemistry World Valuable for readers interested in how the food system may evolve in the future. ChoiceTable of ContentsA Note on the Translation Tables, Figures, and Color Plates Introduction: Why the Need for Note-by-Note Cooking Should Be Obvious 1. Shape Polyhedrons Nonpolyhedral Solids The Fable of the Man with the Golden Brain 2. Consistency A Woeful Misunderstanding The Relation Between Consistency and Flavor Not Everything Has to Be Soft Thinking in Physical Terms Additives Contrasting Consistencies 3. Taste Misdirection and Misperception The Impossible Description of Unknown Tastes Sapid Compounds Mineral Salts Organic and Mineral Acids Amino Acids and Their Derivatives Sugars Alcohols and Polyols Intense Sweeteners Flavoring Agents Bitterants Matrix Effects A New Basic Taste 4. Odor Manipulating Odorant Compounds Methods of Extraction and Processing Natural, Same as Natural, Artificial Volatility, Threshold Perception, Toxic Risk A Lexicon of Basic Culinary Odors Odorant Compounds On the Properties of Odorigenic Extracts and Compositions Trigeminal Sensations 5. Color The Eye Precedes the Palate Legally Approved Coloring Agents Natural Versus Artificial Redux 6. Artistic Choice and Culinary Nomenclature Substance and Form The Construction of Flavors Naming Dishes The First Generation of Note-by-Note Menus 7. Nutrition, Toxicology, Market Dynamics, Public Interest The Mixed Blessings of Abundance A World of Plenty, Filled with Danger Selection and Supply of Compounds Political Considerations Appendix: A Few Recipes Index

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Book SynopsisThis concise text offers an overview of the key issues in sustainable food production for all readers interested in the ecology and environmental impact of agriculture. It details the ecological foundations of farming and food systems, showing how to create sustainable alternatives to the industrial production methods used today.Trade ReviewA little book with a big scope, this primer focuses on the social and ecological context for how agriculture fits into the global agenda for environmental sustainability. Timely and succinct, it is a useful resource for understanding interdisciplinary issues in development and for shifting toward more equitable and environmentally sound food systems. It could serve as an excellent add-on textbook for courses in sustainability science, agricultural policy, and agricultural ecology. -- Louise Jackson, professor emerita, University of California DavisOne of today’s greatest environmental challenges is to feed a hungry planet without jeopardizing the sustainability of our food production systems or the Earth’s ecosystems and biodiversity. Written in a highly engaging style, this short book does an incredible job of explaining how to address this challenge. Broadly sweeping in scope, from historical context to forward thinking, it offers an indispensable overview of how to draw together social, ecological, and economic principles to enhance the sustainability of food, farming, and agriculture. -- Oswald J. Schmitz, Oastler Professor of Ecology, Yale University School of the EnvironmentSustainable Food Production brings a broad subject area with many terms and concepts into a coherent framework. Naeem, Lipton, and van Huysen provide a big picture view for students of sustainability and other readers interested in the environment, natural resources, agriculture, and human impacts. -- Mark Rasmussen, director of the Leopold Center for Sustainable Agriculture, Iowa State UniversityTable of ContentsPreface1. Sustainable Development: A New Century, a New Paradigm2. Nature and Nature’s Goods and Services3. Sustainable Development and Food Production4. Food, Farming, and Human Well-Being5. Bringing It All Together: The Sustainable Future Before UsGlossaryNotesIndex

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Book SynopsisThis concise text offers an overview of the key issues in sustainable food production for all readers interested in the ecology and environmental impact of agriculture. It details the ecological foundations of farming and food systems, showing how to create sustainable alternatives to the industrial production methods used today.Trade ReviewA little book with a big scope, this primer focuses on the social and ecological context for how agriculture fits into the global agenda for environmental sustainability. Timely and succinct, it is a useful resource for understanding interdisciplinary issues in development and for shifting toward more equitable and environmentally sound food systems. It could serve as an excellent add-on textbook for courses in sustainability science, agricultural policy, and agricultural ecology. -- Louise Jackson, professor emerita, University of California DavisOne of today’s greatest environmental challenges is to feed a hungry planet without jeopardizing the sustainability of our food production systems or the Earth’s ecosystems and biodiversity. Written in a highly engaging style, this short book does an incredible job of explaining how to address this challenge. Broadly sweeping in scope, from historical context to forward thinking, it offers an indispensable overview of how to draw together social, ecological, and economic principles to enhance the sustainability of food, farming, and agriculture. -- Oswald J. Schmitz, Oastler Professor of Ecology, Yale University School of the EnvironmentSustainable Food Production brings a broad subject area with many terms and concepts into a coherent framework. Naeem, Lipton, and van Huysen provide a big picture view for students of sustainability and other readers interested in the environment, natural resources, agriculture, and human impacts. -- Mark Rasmussen, director of the Leopold Center for Sustainable Agriculture, Iowa State UniversityTable of ContentsPreface1. Sustainable Development: A New Century, a New Paradigm2. Nature and Nature’s Goods and Services3. Sustainable Development and Food Production4. Food, Farming, and Human Well-Being5. Bringing It All Together: The Sustainable Future Before UsGlossaryNotesIndex

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Book SynopsisGuy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste.Trade ReviewAs a foodie myself I was delighted to see all suspicions confirmed in Cook, Taste, Learn—that advances in the culinary arts are commonly empowered by curious scientists who also happen to be hungry. -- Neil deGrasse Tyson, American Museum of Natural HistoryCook, Taste, Learn entertains with a smorgasbord of curious facts, delightful explanations, and fun recipes. What is so special about olive oil? Why use one kind of potato for baking and another for boiling? How does one make scrambled eggs fluffy? Crosby’s history of cooking provides a riveting education for your inner chef. -- Richard Wrangham, author of Catching Fire: How Cooking Made Us HumanCook, Taste, Learn elegantly intertwines history, chemistry, anthropology, and culinary science to create a captivating guided tour through the arc of human invention. The general scientific advancements feel just as vital to our enjoyment of good food as the evolution of cooking science. An accessible and inspiring contribution to the history of science! -- Ali Bouzari, author of Ingredient: Unveiling the Essential Elements of FoodCrosby is a longtime collaborator, my science expert-in-chief, who has answered every food science question I have ever had. . . . The genius of his Cook, Taste, Learn is that he pairs useful science with the history of cooking. This makes for a digestible work that [is] punctuated by useful deep dives into boiling in water versus cooking in oil, the science of gels, why terroir matters when cooking beans (the calcium content varies wildly), and how atomic theory changed the understanding of cooking. In Cook, Taste, Learn, you can have your cake and understand its chemistry too. -- Christopher Kimball * Milk Street Magazine *If you are chemist who is whizz in the lab but not so great in the kitchen, this might just be the perfect thing for you! * Chemistry World *A sprightly delight. * Nature *Reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science. * Food Technology *If you’re interested in the science of food and cooking and its history, this is a great book to read. * Food Crumbles *A well-developed volume with a strong foundation in science. * Choice *Table of ContentsPrefaceAcknowledgments1. The Evolution of Cooking (2 Million–12,000 Years Ago)2. The Dawn of Agriculture Revolutionizes Cooking (12,000 Years Ago–1499)3. Early Science Inspires Creativity in Cooking (1500–1799)4. The Art of Cooking Embraces the Science of Atoms (1800–1900)5. Modern Science Transforms the Art of Cooking (1901–Present)6. Cooking Science Catches Fire!7. The Good, the Bad, and the Future of Cooking ScienceBibliographyIndex

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Book SynopsisGuy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste.Trade ReviewAs a foodie myself I was delighted to see all suspicions confirmed in Cook, Taste, Learn—that advances in the culinary arts are commonly empowered by curious scientists who also happen to be hungry. -- Neil deGrasse Tyson, American Museum of Natural HistoryCook, Taste, Learn entertains with a smorgasbord of curious facts, delightful explanations, and fun recipes. What is so special about olive oil? Why use one kind of potato for baking and another for boiling? How does one make scrambled eggs fluffy? Crosby’s history of cooking provides a riveting education for your inner chef. -- Richard Wrangham, author of Catching Fire: How Cooking Made Us HumanCook, Taste, Learn elegantly intertwines history, chemistry, anthropology, and culinary science to create a captivating guided tour through the arc of human invention. The general scientific advancements feel just as vital to our enjoyment of good food as the evolution of cooking science. An accessible and inspiring contribution to the history of science! -- Ali Bouzari, author of Ingredient: Unveiling the Essential Elements of FoodCrosby is a longtime collaborator, my science expert-in-chief, who has answered every food science question I have ever had. . . . The genius of his Cook, Taste, Learn is that he pairs useful science with the history of cooking. This makes for a digestible work that [is] punctuated by useful deep dives into boiling in water versus cooking in oil, the science of gels, why terroir matters when cooking beans (the calcium content varies wildly), and how atomic theory changed the understanding of cooking. In Cook, Taste, Learn, you can have your cake and understand its chemistry too. -- Christopher Kimball * Milk Street Magazine *If you are chemist who is whizz in the lab but not so great in the kitchen, this might just be the perfect thing for you! * Chemistry World *A sprightly delight. * Nature *Reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science. * Food Technology *If you’re interested in the science of food and cooking and its history, this is a great book to read. * Food Crumbles *A well-developed volume with a strong foundation in science. * Choice *Table of ContentsPrefaceAcknowledgments1. The Evolution of Cooking (2 Million–12,000 Years Ago)2. The Dawn of Agriculture Revolutionizes Cooking (12,000 Years Ago–1499)3. Early Science Inspires Creativity in Cooking (1500–1799)4. The Art of Cooking Embraces the Science of Atoms (1800–1900)5. Modern Science Transforms the Art of Cooking (1901–Present)6. Cooking Science Catches Fire!7. The Good, the Bad, and the Future of Cooking ScienceBibliographyIndex

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Book SynopsisAn imaginative natural history survey of the wide world of spirits, from whiskey and gin to grappa and moonshineTrade Review“Distilled masterfully separates rigorous academic inquiries into the origins and rituals of global spirit production from the staid dialectic of trade media with witty, conversational chapters that make nuanced technical information more approachable and enjoyable.”—Jim Meehan, author of Meehan’s Bartender Manual and The PDT Cocktail Book“As a ‘natural’ follow-up to the authors’ A Natural History of Wine, this sequel on spirits will prove equally informative and engaging and serve as a unique reference work for a range of spirits worldwide.”—Patrick E. McGovern, author of Ancient Brews: Rediscovered and Re-created and Ancient Wine: The Search for the Origins of Viniculture“To anyone who has ever asked—or been asked—for a recommendation for a book on whiskey, rum, gin, or any other spirit, look no further. The answer has never been easier: Rob Desalle and Ian Tattersall’s Distilled is all you need.”—Nicolas Palazzi, PM Spirits“A chemical and cultural history of distilling that is concise and readable. Distilled offers intriguing viewpoints on tasting that are sure to form new perceptions for even the most seasoned professional.”—Frank Caiafa, author of The Waldorf Astoria Bar Book

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Book Synopsis1 Production of Fermentable Extracts from Cereals and Fruits.- MALTING.- REFERENCES.- 2 Alcoholic Beverage Fermentations.- YEAST.- PHYSIOLOGY OF YEAST GROWTH.- PRODUCTION OF FLAVOR COMPOUNDS.- REFERENCES.- 3 Beers: Recent Technological Innovations in Brewing.- THE TRADITIONAL BREWING PROCESS.- NEW TECHNOLOGICAL EVOLUTIONS.- NEW PRODUCTS: LOW ALCOHOL BEER, ALCOHOL-FREE BEER, AND ICE BEER.- CONCLUSION.- REFERENCES.- 4 Cidermaking.- HISTORY AND DEFINITION.- RAW MATERIALS.- FERMENTATION.- POST-FERMENTATION OPERATIONS.- CONCLUSION.- REFERENCES.- 5 White Wines.- WINE STYLES AND GRAPE VARIETIES.- IMPROVED PLANTING MATERIAL.- THE VINEYARD AND HARVEST.- PREFERMENTATION TREATMENTS.- YEAST AND FERMENTATION CONTROL.- POSTFERMENTATION OPERATIONS.- REFERENCES.- 6 Red Wines.- STYLES OF RED TABLE WINES.- GRAPE MATURITY AND HARVESTING.- PREFERMENTATION OPTIONS.- JUICE, SKIN AND SEED CONTACTING.- THE ETHANOL FERMENTATION.- MALO-LACTIC FERMENTATION.- POST-FERMENTATION HANDLING OF WINES.- PREPARATION FORBTrade Reviewabout the first edition: "[...]an authoritative overview of fermented beverage production in the 1990s." (Fruit Processing) "The essential science and technology underpinning a diversity of alcoholic beverages is presented in this splendid volume[...] it provides [an overview] of the (virtual) totality of fermented beverages." (Chemistry and Industry)Table of Contents1 Production of Fermentable Extracts from Cereals and Fruits.- Structure of Cereals.- Grain Development.- The Cereal Endosperm.- Cereal Storage Polymers.- Starch.- Amylose.- Amylopectins.- Starch Granules.- Starch Lipids.- Storage Proteins.- Cereal Lipids.- Cereal Cell Walls.- Basic Structure.- Glucans and Celluloses.- Hemicelluloses.- MALTING.- Outline of Barley Malting.- Changes in Barley Cell-Wall Components During Malting.- Changes in Endosperm Proteins.- Changes in Starch.- Depolymerization Activities During Mashing.- The Biochemistry of Mashing.- Depolymerization of Starch Polymers.- Cell-Wall Degradation.- Protein and Nucleic Acid Solubilization and Breakdown.- Lipid Extraction During Mashing.- Continued Activities During Distillery Fermentation.- Degradation of Branched Dextrins.- Formation of Ethyl Carbamate.- Multiple Parallel Fermentation.- Fruits as Raw Materials.- Fruit Juices and Their Composition.- Fruit Pulping.- Implications of Processing Certain Fruits.- REFERENCES.- 2 Alcoholic Beverage Fermentations.- YEAST.- PHYSIOLOGY OF YEAST GROWTH.- Nutritional Requirements.- Carbohydrate Utilization.- Uptake of Glucose.- Glucose and the Uptake of Maltose.- Glucose and the Uptake of Sucrose.- Utilization of Nitrogen Sources.- Ethanol Fermentation.- PRODUCTION OF FLAVOR COMPOUNDS.- Higher Alcohols.- Organic Acids.- Esters.- Carbonyl Compounds.- Malo-lactic Fermentation.- Sulphur Compounds.- REFERENCES.- 3 Beers: Recent Technological Innovations in Brewing.- THE TRADITIONAL BREWING PROCESS.- Raw Materials.- Wort Production.- Wort Fermentation and Maturation.- NEW TECHNOLOGICAL EVOLUTIONS.- Raw Materials.- Wort Production.- Fermentation and Maturation.- NEW PRODUCTS: LOW ALCOHOL BEER, ALCOHOL-FREE BEER, AND ICE BEER.- Low-Alcohol Beer and Alcohol-Free Beer.- Physical Removal of Ethanol.- Adaptation of the Traditional Process.- Ice Beer.- CONCLUSION.- REFERENCES.- 4 Cidermaking.- HISTORY AND DEFINITION.- RAW MATERIALS.- Cider Apples.- Milling and Pressing.- Juice Additions.- FERMENTATION.- Yeast Selection.- Malo-lactic Fermentation.- Sulfite Binding.- Cider Color.- Cider Flavor.- POST-FERMENTATION OPERATIONS.- Racking and Storage.- Storage Disorders.- Flavor Disorders.- CONCLUSION.- REFERENCES.- 5 White Wines.- WINE STYLES AND GRAPE VARIETIES.- Dry, White, Floral and Fruity Wines.- Medium-Dry, White, Floral and Fruity Wines.- Dry, White, Full-Bodied Wines.- Sweet, White Table Wines.- IMPROVED PLANTING MATERIAL.- THE VINEYARD AND HARVEST.- The Vineyard.- Harvest.- PREFERMENTATION TREATMENTS.- YEAST AND FERMENTATION CONTROL.- POSTFERMENTATION OPERATIONS.- REFERENCES.- 6 Red Wines.- STYLES OF RED TABLE WINES.- GRAPE MATURITY AND HARVESTING.- PREFERMENTATION OPTIONS.- JUICE, SKIN AND SEED CONTACTING.- Maceration Prior to Fermentation.- Conventional Maceration.- Maceration After the Fermentation.- Carbonic Maceration.- Color and Component Extraction During Conventional Maceration.- The Role of Copigmentation.- The Rates of Component Extraction.- Extraction From Seeds.- The Use of Temperature and Contacting Time To Enhance Extraction.- The Choice of Time to Press.- THE ETHANOL FERMENTATION.- Must Preparation.- Yeast Inoculation.- Fermentation Temperature.- Concurrent Malo-Lactic Fermentation.- Prediction of Fermentation Behavior.- Fermentation Problems.- Heat Evolution.- Gas Evolution.- MALO-LACTIC FERMENTATION.- Malo-Lactic Bacteria.- Bacterial Nutrition.- Immobilized Bacteria.- POST-FERMENTATION HANDLING OF WINES.- AGING.- Aging Reactions.- Cooperage Considerations.- Microbial Control During Aging.- Evaporative Losses.- PREPARATION FOR BOTTLING.- REFERENCES.- 7 Sparkling Wines.- BASE WINES.- CARBONATION.- Levels and Terms.- Quantification of Carbonation.- Methods of Carbonation.- SECONDARY FERMENTATION BY YEAST.- Selection of Yeast and Conditioning.- Fermentation Temperature.- Culturing Techniques.- Inoculum Size.- Agglomerating Ability.- Enclosed or Encapsulated Yeast.- The Sugar Source for the Carbonating Fermentation.- The Vessel Used for the Carbonating Fermentation.- YEAST LEES AGING.- Overview of Lees Aging Reactions.- Non-Enzymic Effects on Composition of the Wine with Lees Contact.- Excretion of Amino Acids.- Autolysis and Enzymatic Activity.- METHOD OF CLARIFICATION.- No Clarification.- Riddling and Disgorging.- Filtration.- THE FINAL PACKAGE.- SWEETENING.- AGING OF SPARKLING WINES IN THE ABSENCE OF YEAST-EFFECT OF HEAT AND LIGHT.- General Sensory Effects of Heat.- Heat and the Formation of Ethyl Carbamate.- Heat and Maillard Reaction Products.- Heat and Changes in Ester Composition.- Heat and Oxidation.- Heat, Internal Pressure, and Bottle Seal.- Heat and Protein Instabilities.- Light.- FOAM AND BUBBLES.- Bubbles.- Foam.- CONCLUSION.- REFERENCES.- 8 Fortified Wines: Sherry, Port and Madeira.- Definition and Scope.- Origins and Current Status of Fortified Wines.- Outline of the Basic Processes.- ALCOHOLIC FERMENTATION.- FORTIFICATION SPIRIT.- SHERRY.- Definition.- Viticulture.- Climate and Soil.- Vineyards and Grape Varieties.- Vintage.- Vinification.- Pressing.- Fermentation and Fortification.- Styles of Wine.- Aging and Maturation.- Cellars.- The Solera System.- Aging Under Flor.- Maturation without Flor.- Sweetening and Color Wines.- Commercial Styles of Sherry.- Final Processing.- PORT.- Regulation.- Geographical Origin.- Viticulture.- Vintage.- Vinification.- Basic Styles of Wine.- Aging and Maturation.- Blending.- Commercial Styles of Port.- Wood Aged Styles.- Bottle Aged Styles.- Processing.- MADEIRA.- Regulation and Geographical Origin.- Viticulture.- Vintage.- Vinifìcation.- Aging and Maturation.- Blending.- Commercial Styles of Madeira.- Processing.- QUALITY ASPECTS.- Ethyl Carbamate.- Microbial Spoilage.- ACKNOWLEDGEMENT.- REFERENCES.- 9 From Vine to Cognac.- THE GEOLOGY AND THE ’CRU’ (GROWTH AREA).- THE VINE VARIETIES.- THE WINEMAKING.- Treatment of the Grapes in the First 5 Minutes.- From the Harvest to the Fermentation Vat.- The Fermentation.- THE CHARENTE DISTILLATION.- THE AGING OF COGNAC.- BLENDING: AN IMPORTANT STEP IN THE PROCESS OF COGNAC PRODUCTION.- The Development of the Chemical Equilibrium During Blending and Reduction.- Production of the Blend.- Notions of Age.- Commercial Denominations.- CONCLUSION.- REFERENCES.- 10 Armagnac and Wine-Spirits.- ARMAGNAC.- Historical Background.- Appellation Areas, Soils, Climate, Vine Stocks.- Vinifìcation.- Distillation and Regulations.- The Continuous Armagnac Still (Figure 10-2).- Two-Stage Pot Stills.- Analysis.- Traditional Analyses.- Gas Chromatography.- High-Pressure Liquid Chromatography (HPLC).- Sensory Analyses.- Analysis of Principal Ions in Armagnac Spirits.- Carbonyl Compounds in Wine Spirits.- Aging and Merchandizing Preparation.- WINE-SPIRITS.- Regulations.- Wine-spirits.- Brandy.- Distillation.- Wine Rectifiers (Manlier, 1925).- Indirect Rectifiers.- Batch Rectification for the Production of Wine-Spirits or Distillates (Figure 10-16).- Composition of Brandies.- Aging and Merchandising Preparation.- ETHYL CARBAMATE IN WINE SPIRITS.- Role of the Distillation Process.- Role of the Vine Cultivar.- Search for a Precursor in the Case of 22 A Baco Wine.- Catalytic Role of Copper.- Role of Light.- Hydrocyanic Acid.- Use of Ion Exchange Resins to Reduce EC Content.- CONCLUSION.- ACKNOWLEDGEMENTS.- REFERENCES.- 11 Whiskies.- MATERIALS.- MILLING, COOKING, AND MASHING.- Malt Whisky.- Grain Whisky.- FERMENTATION.- DISTILLATION.- Batch Distillation.- Continuous Distillation.- By-Products.- MATURATION.- Current Practice.- Cask Type.- Warehousing.- Sensory Changes During Maturation.- Chemical Changes During Maturation.- Extraction of Wood Components.- Reactions Involving Distillate Components.- Solution Changes That Affect the Release of Aroma-Compounds.- BLENDING.- FILTRATION.- RAW MATERIAL AND PRODUCT ANALYSES.- Sensory Assessment.- Raw Materials.- Cereals.- Yeast.- Water.- Mashing and Fermentation.- Distillation.- Maturation.- REFERENCES.- 12 Rum.- THE HISTORY OF RUM.- THE ORIGIN OF THE WORD ’RUM’.- CANE JUICE PRODUCTION.- MOLASSES.- MOLASSES HANDLING.- CANE JUICE.- DIFFERENT TYPES OF MOLASSES.- YEASTS.- YEAST PROPAGATION.- FERMENTATION.- FERMENTATION EFFICIENCIES.- DISTILLATION.- POT DISTILLED RUM.- HIGH ESTER RUMS.- COLUMN DISTILLATION.- INVENTORY CONTROL AND MANAGEMENT.- THE AGING OF RUM—MATURATION.- THE AROMA AND FLAVOR OF RUM.- EFFLUENT DISPOSAL.- QUALITY.- Quality—Molasses.- Water, Yeast and Fermentation (IOB, Methods of Analysis, 1997).- Quality—Water (IOB, Methods of Analyses, 1997).- Quality—Yeast.- Quality—Yeast.- Quality—Plant Hygiene.- Quality—Distillation.- Quality—Casks.- Quality—Effluent.- Quality—Bottled Rums.- SUMMARY AND CONCLUSION.- REFERENCES.- 13 Vodka, Gin and Other Flavored Spirits.- Vodka.- Gin.- Other Flavored Spirits.- DEFINITIONS AND REGULATIONS.- Neutral Alcohol.- Vodka.- Gin.- Other Flavored Spirits.- BRANDS, MARKETS AND VOLUMES.- Vodka.- Gin.- Other Flavored Spirits.- VODKA, GIN AND FLAVORED SPIRIT PRODUCTION.- Neutral Alcohol.- Vodka.- Gin.- Materials for Gin Production.- Gin Distillation.- Compounded Gin Production.- Flavored Gins.- Other Juniper-Based Drinks.- Other Flavored Spirits.- Packaging and Distribution.- ANALYSIS.- Alcohol.- Water.- Flavor.- Brand Authenticity Analysis.- ACKNOWLEDGEMENTS.- REFERENCES.- 14 Liqueurs & Speciality Products.- STATISTICS.- Pre-mixed drinks.- LEGAL DEFINITIONS.- COMPOSITION.- CREAM LIQUEURS.- COCKTAILS.- SUMMARY.- REFERENCES.- 15 Cachaça, Pisco and Tequila.- CACHAÇA: THE BRAZILIAN SUGAR CANE SPIRIT.- Historical Background.- Cachaça Regulations.- Raw Material.- Sugar Cane Juice Extraction.- Must Preparation.- Fermentation.- The Yeast.- The Fermentation Process.- Sugar Cane Wine Composition.- Distillation.- Discontinuous and Semi-Continuous Systems.- Continuous Distillation.- Distillate Composition.- Aging.- Some Aspects Related to Quality of Cachaça.- Sulphur Compounds and the Sensorial Quality of Cachaça.- Inappropriate Handling and Industrial Practices.- Sugar Addition and Legal Regulations.- New Detected Contamination.- Cachaça Production and Market.- Conclusions.- PISCO.- Production Zone.- Vinification in the Pisco Industry.- Distillation.- Distillation Method.- Chemical Composition of Pisco.- Production and Consumption.- TEQUILA.- Materials.- Tequila Elaboration.- Harvesting, Cooking and Mashing.- Fermentation.- Distillation.- Maturation.- Flavor Chemistry.- REFERENCES.- 16 Filtration and Stabilization of Beers.- BACKGROUND TO BEER STABILITY.- THE IMPORTANCE OF OXYGEN.- COLD CONDITIONING.- CONVENTIONAL POWDER FILTRATION.- STABILIZATION WITH PROCESSING AIDS.- Tannic Acid.- Silicas.- Polyvinylpolypyrrolidinone (PVPP).- Nylon.- Bentonite.- Activated Carbon.- Enzymes.- DILUTION OF HIGH-GRAVITY BEERS.- PASTEURIZATION.- Theory.- Equipment and Process Conditions.- Effect Upon Beer Quality.- COLD STERILIZATION OF BEER.- Sheet Filters.- Enzinger Pulp Filters.- Cartridge (Membrane) Filters.- Ceramic Candles.- GAS ADJUSTMENT.- CASK ALES.- BEER RECOVERY.- Centrifuges.- Vacuum Filters.- Filter Presses.- Alcohol Evaporation Systems.- Crossflow Membrane Filtration.- THE FUTURE.- ACKNOWLEDGEMENTS.- REFERENCES.- 17 Flavor Chemistry.- RAW MATERIALS.- Wine Derives Flavor from Grapes.- Beer, Whisky, and Gin Derive Flavor from Grain.- Flavor Additives: Hops in Beer.- Raw Materials in the Flavor of Gin, Vodka, and Whisky.- Other Raw Materials: Fruits in Wine and Brandies.- FERMENTATION.- Yeast Strain.- Temperature.- Oxygen Effect.- Barrel Fermentation.- Malo-lactic Fermentation.- Lees Contact (sur lies).- Sulfur Compounds.- DISTILLATION.- Thermally Induced Chemical Reactions.- Still Type.- CONTRIBUTION OF AGING TO FLAVOR.- Reactions During Aging.- Oxidation.- Esterification and Hydrolysis.- Evaporation.- Effects of Oak Aging.- Compounds Extracted from Oak.- French versus American Oak.- New versus Used Barrels.- Cooperage Techniques.- CONCLUSION.- REFERENCES.

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