Sign in with Facebook
106 books
—
9 voters
Food Science Books
Showing 1-50 of 1,154
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover)
by (shelved 29 times as food-science)
avg rating 4.46 — 16,412 ratings — published 1984
The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)
by (shelved 17 times as food-science)
avg rating 4.19 — 211,969 ratings — published 2006
The Food Lab: Better Home Cooking Through Science (Hardcover)
by (shelved 16 times as food-science)
avg rating 4.31 — 26,657 ratings — published 2015
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Hardcover)
by (shelved 15 times as food-science)
avg rating 4.39 — 99,372 ratings — published 2017
In Defense of Food: An Eater's Manifesto (Hardcover)
by (shelved 15 times as food-science)
avg rating 4.07 — 120,464 ratings — published 2008
What Einstein Told His Cook (Paperback)
by (shelved 15 times as food-science)
avg rating 3.85 — 4,303 ratings — published 2002
Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
by (shelved 14 times as food-science)
avg rating 3.86 — 1,104 ratings — published 2003
Cooked: A Natural History of Transformation (Hardcover)
by (shelved 12 times as food-science)
avg rating 4.08 — 26,269 ratings — published 2013
How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease (Hardcover)
by (shelved 10 times as food-science)
avg rating 4.41 — 51,588 ratings — published 2015
Science Of Spice (Hardcover)
by (shelved 9 times as food-science)
avg rating 4.29 — 675 ratings — published
What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science (Hardcover)
by (shelved 9 times as food-science)
avg rating 3.85 — 843 ratings — published 2005
Culinary Reactions: The Everyday Chemistry of Cooking (Paperback)
by (shelved 9 times as food-science)
avg rating 3.61 — 916 ratings — published 2011
Cooking for Geeks: Real Science, Great Cooks, and Good Food (Paperback)
by (shelved 9 times as food-science)
avg rating 4.05 — 3,750 ratings — published 2007
Gastrophysics: The New Science of Eating (Hardcover)
by (shelved 8 times as food-science)
avg rating 3.52 — 1,165 ratings — published 2017
Fast Food Nation: The Dark Side of the All-American Meal (Paperback)
by (shelved 8 times as food-science)
avg rating 3.75 — 206,907 ratings — published 2001
Salt Sugar Fat: How the Food Giants Hooked Us (Hardcover)
by (shelved 8 times as food-science)
avg rating 4.02 — 33,380 ratings — published 2013
The Curious Cook: More Kitchen Science and Lore (Paperback)
by (shelved 8 times as food-science)
avg rating 4.21 — 373 ratings — published 1990
Ratio: The Simple Codes Behind the Craft of Everyday Cooking (Ruhlman's Ratios)
by (shelved 8 times as food-science)
avg rating 4.09 — 7,197 ratings — published 2009
CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed (Hardcover)
by (shelved 8 times as food-science)
avg rating 4.06 — 5,623 ratings — published 1997
The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Hardcover)
by (shelved 7 times as food-science)
avg rating 4.44 — 3,182 ratings — published 2012
Food Science (Hardcover)
by (shelved 7 times as food-science)
avg rating 4.05 — 113 ratings — published 1978
Gulp: Adventures on the Alimentary Canal (Paperback)
by (shelved 7 times as food-science)
avg rating 3.93 — 52,773 ratings — published 2013
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
by (shelved 7 times as food-science)
avg rating 3.91 — 138 ratings — published 2012
Modernist Cuisine Boxset. The Art and Science of Cooking (Hardcover)
by (shelved 7 times as food-science)
avg rating 4.59 — 1,592 ratings — published 2010
How to Read a French Fry: And Other Stories of Intriguing Kitchen Science (Paperback)
by (shelved 7 times as food-science)
avg rating 3.74 — 540 ratings — published 1973
The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes (Hardcover)
by (shelved 6 times as food-science)
avg rating 4.10 — 611 ratings — published 2020
Neurogastronomy: How the Brain Creates Flavor and Why It Matters (Hardcover)
by (shelved 6 times as food-science)
avg rating 3.88 — 302 ratings — published 2011
The Third Plate: Field Notes on the Future of Food (Hardcover)
by (shelved 6 times as food-science)
avg rating 4.28 — 7,420 ratings — published 2014
Proof: The Science of Booze (Hardcover)
by (shelved 6 times as food-science)
avg rating 3.91 — 4,272 ratings — published 2014
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Hardcover)
by (shelved 6 times as food-science)
avg rating 4.07 — 24,410 ratings — published 2008
Food Rules: An Eater's Manual (Paperback)
by (shelved 6 times as food-science)
avg rating 3.99 — 49,389 ratings — published 2008
Safe Food: Bacteria, Biotechnology, and Bioterrorism (California Studies in Food and Culture)
by (shelved 6 times as food-science)
avg rating 3.88 — 276 ratings — published 2003
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Paperback)
by (shelved 6 times as food-science)
avg rating 4.38 — 6,058 ratings — published 2001
Ultra-Processed People: Why We Can't Stop Eating Food That Isn't Food (Paperback)
by (shelved 5 times as food-science)
avg rating 4.37 — 49,324 ratings — published 2023
Caffeine: How Caffeine Created the Modern World (Audible Audio)
by (shelved 5 times as food-science)
avg rating 3.72 — 20,570 ratings — published 2020
The Case Against Sugar (Paperback)
by (shelved 5 times as food-science)
avg rating 3.84 — 11,306 ratings — published 2016
Consider the Fork: A History of How We Cook and Eat (Hardcover)
by (shelved 5 times as food-science)
avg rating 3.86 — 10,594 ratings — published 2012
The Dorito Effect: The Surprising New Truth About Food and Flavor (Hardcover)
by (shelved 5 times as food-science)
avg rating 4.01 — 9,435 ratings — published 2015
The Botany of Desire: A Plant's-Eye View of the World (Kindle Edition)
by (shelved 5 times as food-science)
avg rating 4.06 — 60,355 ratings — published 2001
Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Hardcover)
by (shelved 5 times as food-science)
avg rating 3.78 — 83 ratings — published 2007
Why We Get Fat: And What to Do About It (Hardcover)
by (shelved 5 times as food-science)
avg rating 4.03 — 22,842 ratings — published 2010
The Science of Good Food: The Ultimate Reference on How Cooking Works (Hardcover)
by (shelved 5 times as food-science)
avg rating 4.26 — 118 ratings — published 2008
Food Politics: How the Food Industry Influences Nutrition and Health (Volume 3) (California Studies in Food and Culture)
by (shelved 5 times as food-science)
avg rating 3.94 — 4,724 ratings — published 2002
Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions (Hardcover)
by (shelved 4 times as food-science)
avg rating 3.80 — 4,936 ratings — published 2021
Masala Lab : The Science of Indian Cooking (Paperback)
by (shelved 4 times as food-science)
avg rating 3.82 — 3,121 ratings — published 2020
Flavor: The Science of Our Most Neglected Sense (Hardcover)
by (shelved 4 times as food-science)
avg rating 3.97 — 713 ratings — published 2017
Mouthfeel: How Texture Makes Taste (Arts and Traditions of the Table: Perspectives on Culinary History)
by (shelved 4 times as food-science)
avg rating 4.06 — 48 ratings — published
The China Study: The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss, and Long-term Health (Paperback)
by (shelved 4 times as food-science)
avg rating 4.23 — 31,464 ratings — published 2004
Animal, Vegetable, Miracle: A Year of Food Life (Kindle Edition)
by (shelved 4 times as food-science)
avg rating 4.05 — 114,166 ratings — published 2007
The Flavour Thesaurus (Hardcover)
by (shelved 4 times as food-science)
avg rating 4.26 — 3,244 ratings — published 2010
“Sake is the best when it comes to pairing with seafood. It's often said that Chablis and raw oysters go well together, but I've got my doubts about that. I find a strong off taste lingers after I eat raw oysters and drink Chablis."
"Why is that?"
"Wine has a lot more sodium in it compared to sake. The sodium compounds are part of what gives wine its fine flavor.
But at the same time, I think one of those compounds brings out the fishiness of the seafood.”
― Sake
"Why is that?"
"Wine has a lot more sodium in it compared to sake. The sodium compounds are part of what gives wine its fine flavor.
But at the same time, I think one of those compounds brings out the fishiness of the seafood.”
― Sake
“
The cream sauce has a rich, full-bodied bitterness to it that makes the tongue tingle...
Its spicy freshness lightens up the thick, heavy flavor of the roast beef to exactly the right degree! The wallop the meat's juice packs is no joke, but I feel I could keep eating this forever!
Sure, he shoved a mountain of artichokes into this dish...
... but how did he manage to make their uniquely fresh, vibrant and astringent flavor stand out this much?!
"This, too, is the result of Mr. Eizan's highly skilled use of cynarine. Any unnecessary source of sweetness has been removed, which makes the taste of the cream sauce stand out even more starkly."
"Whoa, Whoa! Slow down. I'm totally lost here!"
"I get that cynarine's supposed to make stuff taste sweet, but how does that even work?"
"Is it so bitter that anything tasted afterwards seems sweet by comparison?"
"No, it isn't anything as simple as that. Cynarine directly affects the taste buds."
Yep! When you eat food that contains cynarine, the compound spreads across your tongue as you chew, covering up and thereby blocking the taste buds for sweetness.
That's what's happening with Yukihira and the judges right now. Their tongues can't taste sweet, so bitter flavors really stand out. As they eat other food, the act of chewing gradually wipes the cynarine off the tongue. Slowly, their taste buds resume their normal functions. But here's where the important bit happens...
Since the tongue has been blocked from tasting sweet flavors for a time...
... even a tiny bit of sweetness will now stick out like a sore thumb!
"When there's a ton of cynarine smeared on the tongue, even a cup of water will taste supersweet.”
― 食戟のソーマ 27 [Shokugeki no Souma 27]
Its spicy freshness lightens up the thick, heavy flavor of the roast beef to exactly the right degree! The wallop the meat's juice packs is no joke, but I feel I could keep eating this forever!
Sure, he shoved a mountain of artichokes into this dish...
... but how did he manage to make their uniquely fresh, vibrant and astringent flavor stand out this much?!
"This, too, is the result of Mr. Eizan's highly skilled use of cynarine. Any unnecessary source of sweetness has been removed, which makes the taste of the cream sauce stand out even more starkly."
"Whoa, Whoa! Slow down. I'm totally lost here!"
"I get that cynarine's supposed to make stuff taste sweet, but how does that even work?"
"Is it so bitter that anything tasted afterwards seems sweet by comparison?"
"No, it isn't anything as simple as that. Cynarine directly affects the taste buds."
Yep! When you eat food that contains cynarine, the compound spreads across your tongue as you chew, covering up and thereby blocking the taste buds for sweetness.
That's what's happening with Yukihira and the judges right now. Their tongues can't taste sweet, so bitter flavors really stand out. As they eat other food, the act of chewing gradually wipes the cynarine off the tongue. Slowly, their taste buds resume their normal functions. But here's where the important bit happens...
Since the tongue has been blocked from tasting sweet flavors for a time...
... even a tiny bit of sweetness will now stick out like a sore thumb!
"When there's a ton of cynarine smeared on the tongue, even a cup of water will taste supersweet.”
― 食戟のソーマ 27 [Shokugeki no Souma 27]
The following shelves are listed as duplicates of this shelf:
food-sciences