Food Science

Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.

Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry. Food technology incorporates concepts from chemical engineering, for example.

Activities of food scientists include the development of new food products, design of pro
...more

On Food and Cooking: The Science and Lore of the Kitchen
The Omnivore's Dilemma: A Natural History of Four Meals
The Food Lab: Better Home Cooking Through Science
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
In Defense of Food: An Eater's Manifesto
What Einstein Told His Cook
Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Cooked: A Natural History of Transformation
How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease
Salt Sugar Fat: How the Food Giants Hooked Us
Science Of Spice
Cooking for Geeks: Real Science, Great Cooks, and Good Food
Culinary Reactions: The Everyday Chemistry of Cooking
What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science
Gastrophysics: The New Science of Eating
Intuitive Eating by Evelyn TriboleThe Intuitive Eating Workbook for Teens by Elyse ReschThe Intuitive Eating Workbook by Evelyn TriboleWhat We Don't Talk About When We Talk About Fat by Aubrey Gordon“You Just Need to Lose Weight” by Aubrey Gordon
Weight Inclusive Nutrition
21 books — 1 voter

Intuitive Eating by Evelyn TriboleImagine Your Life - Wholefood Plant-Based Cookbook by Isaac ButcherJava Burn Reviews by J. BarbanThe Vegan Health Plan by Amanda SweetNuts About... Baking by Victoria Searle-Thomson
Anti-Diet Dietitian Reading List
25 books — 5 voters


“ We slurped cool briny oysters wrapped in a gossamer sheet of warm pancetta fat and topped with a sweet green pistachio emulsion. We frantically scooped up disappearing clouds of Parmesan "air" with muesli. We popped bubbles of melon caviar between our tongues and the roofs of our mouths. We crunched down on delicate coils of sweet and salty olive oil spring candy. It was delicious, surprising, strange, and fun to eat this food. ...more ”
― Laurie Woolever, Care and Feeding

Sarah Strohmeyer
“ In a ready crust of crushed walnuts, flour, and butter, D'Ours lays the pear slices in a pinwheel design. Because they've soaked up the red wine, their edges are etched in burgundy while their centers are white, giving them a candy cane appearance. A perfect Christmas dessert. Next, he crumbles the Roquefort over the pears, noting the irony of fruit desserts. Pairing fruit with sweet ingredients such as honey or sugar brings out the fruit's tartness while tangy cheese can make the fruit seem swe ...more ”
― Sarah Strohmeyer, Sweet Love

More quotes...
The Food Lab artist: Marisol Ortega /// A popup group for the Summer of 2021. We're no longer active, but y…more
21 members, last active 5 years ago
Environmental & Sustainability Book Club A part time book club, part time therapy session where we break down non-fiction and fiction boo…more
16 members, last active 5 years ago
 Dinosaur Foodies This group is for people who love food, like gardening, and enjoy a healthy enviroment. Like to …more
55 members, last active 10 months ago

Tags

Tags contributing to this page include: food-science and food-sciences