Product Description
The study of food science and technology is the understanding and application of science to satisfy the needs of society for sustainable food quality, safety and security. Supported by IUFoST, this brand new comprehensive textbook is an invaluable tool, designed to cover all elements of the contemporary food science and technology course.

Chapters in the book are drawn from an international team of authors comprising industry experts, teachers and researchers, with a view to ensuring applicability to the increasingly international way that the subject is taught. Carefully peer reviewed and edited, the book is an essential piece of equipment for all students and teachers, and also serves as a reference for qualified professionals already working in the food industry worldwide. ... Read more

Customer Reviews (1)

Food Science and Technology book review
I bought the book for my daughter who is a food science major at UConn.She loves the book.Her assessment is that the book is a great reference and basically covers her entire major.It has diagrams, formulas and pictures of some lab equipment.She'll use it as a reference for her food chemistry class next semester. ... Read more

Product Description

Customer Reviews (1)

A great book for students!
I am a college instructor who teaches nutrition & food science, and make this book available for my students. It is by far the most complete and understandable dictionary for undergraduate nutrition,food science, and food service managements students that I have ever found.Many of my students have bought their own copy! ... Read more

Product Description
What melts in your mouth and not in your hands, plumps when you cook it, and comes in more than forty-eight scrumptious flavors? Give up? The correct answer is: Science!

With The Science Chef you'll learn loads of basic science by doing fun, easy-to-perform cooking projects. And you get to eat the results when you're finished!

Why do onions make you cry? How does yeast make bread rise? What makes popcorn pop, whipped cream frothy, and angel food cake fluffy? You'll discover the scientific answers to these and dozens of other tasty mysteries when you prepare kid-tested recipes for everything from Cinnamon Toast and Basic Baked Potatoes to Stromboli Pizzoli and Monkey Bread.

Whether you're a beginner or an experienced cook, you can become a great Science Chef. All 100 experiments and recipes require only common ingredients and standard kitchen utensils. And The Science Chef includes rules for kitchen safety and cleanup, plus a complete nutrition guide. ... Read more

Customer Reviews (4)

a little disappointed
This book is good, however it doesn't go far enough - the "experiments" are not really experiments, I guess we expected a little more instant results than growing basil or potatoes.By the time the plant is grown the desire for the recipes is forgotten.Also expected more involved experiments, not just watching water freeze or whether to butter bread before or after toasting!

Cooking and Science with kids book
I sent this book and two others to my son and granddaughter since he was doing a "Cooking and Science" class with her and another 5 year old girl.The three books have been a hit.Gramma

great start for experimenting n the kitchen
Our first-grade granddaughter was assigned a science project, and she chose to make cottage cheese from different milks, e.g., organic, skim, heavy cream and whole and compare the results.We used information from "Science Chef" about making cheese as one of our sources.Thenwe went beyond with growing penicillin mold on lemons and floating eggs in highly salinated water. Great learning device!

Kids love to learn
This book is fascinating and exciting.Not only do children enjoy the recipes, but they learn in a fun way.It is an easy way of learning new information and keeps them interested. ... Read more

Product Description

Knowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major.

This text reviews an Introduction to Food Components – quality and water. Next it addresses carbohydrates – including starches, pectins and gums, breads and pasta, vegetables and fruits. Then proteins – meats, poultry, fish, beans, eggs, milk and milk products are presented. Following proteins are fats and emulsions. Then sugars and sweeteners, and baked products, the latter of which builds upon basic food component knowledge.

Various aspects of Food Production are examined, including food safety, preservation and processing, food additives and packaging. Government regulation and labeling complete the chapter information.

New in this edition are "Culinary Alerts!" scattered throughout chapters. Their inclusion allow the reader to more easily apply text information to cooking applications. Also new are the Appendices, which cover the following:

• Biotechnology. Genetically Modified Organisms (GMO’s)
• Functional foods
• Nutraceuticals
• Phytochemicals
• Medical foods
• USDA Food Pyramid
• Food Label Heath Claims
• Research Chefs Association – certification as a culinary scientist and more

Using a multidisciplinary approach, Essentials of Food Science, Third Edition combines food chemistry, food technology, and food preparation applications into one single source of information.

Product Description
This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health significance of Asian diets.Asian Foods also discusses differences in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the market status or potential of more than 400 varieties of Asian foods. These foods include products made from rice, wheat, other starchy grains, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages. This timely book will be of interest to food professionals in product development, dieticians interested in Asian diets and dietary habits, business developers seeking market potential for Asian prepared foods, and food science and human nutrition students who need supplemental information. ... Read more

Product Description

An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herv& eacute; This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world.

InKitchen Mysteries, Herve This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffl& eacute; from falling. He illuminates abstract concepts with practical advice and concrete examples& mdash;for instance, how saut& eacute;ing in butter chemically alters the molecules of mushrooms& mdash;so that cooks of every stripe can thoroughly comprehend the scientific principles of food.

Kitchen Mysteries begins with a brief overview of molecular gastronomy and the importance of understanding the physiology of taste. A successful meal depends as much on a cook's skilled orchestration of taste, odors, colors, consistencies, and other sensations as on the delicate balance of ingredients. Herv& eacute; then dives into the main course, discussing the science behind many meals' basic components: eggs, milk, bread, sugar, fruit, yogurt, alcohol, and cheese, among other items. He also unravels the mystery of tenderizing enzymes and gelatins and the preparation of soups and stews, salads and sauces, sorbet, cakes, and pastries. Herv& eacute; explores the effects of boiling, steaming, braising, roasting, deep-frying, saut& eacute;ing, grilling, salting, and microwaving, and devotes a chapter to kitchen utensils, recommending the best way to refurbish silverware and use copper.

By sharing the empirical principles chefs have valued for generations, Herv& eacute; This adds another dimension to the suggestions of cookbook authors. He shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Herv& eacute This continues to make the complex science of food digestible to the cook.

Customer Reviews (10)

A scientific approach to cooking
Herve This brings an interesting idea to the table (no pun intended): by understanding the underlying (molecular) structure of the components of cooking, you can better understand why certain foods are cooked the way they are, and how to improve your gastronomical results.He also brings a scientific approach to his studies: by experimenting with very basic ingredients and recipes, he makes conclusions based on observation, not word-of-mouth or tradition.

Of course, as a gourmand, Herve This is not immune to waxing rhapsodic about the taste benefits of butter, or a good seared roast, or of salt or alcohol.This is not a nutrition book!It is a book about French cuisine as traditionally practiced - things are fried in butter, stock is created by boiling bones, salt is studied as a necessary ingredient (it's not whether salt should be added, but when), and fatty animal cuts are praised because flavenoids are located in fat, not the protein of the actual meat.Fortunately, he gives rational explanations for these things - e.g. flavenoids are hydrophobic and prefer oils/fats rather than polar locations such as water or proteins.

Perhaps most useful for the aspiring chef are the chapters on sauces and thickening agents.A number of thickening agents are investigated, and age-old questions such as why it's fatal to a meringue of egg whites to have any yolk contamination are explained.He even gives tips on repairing failed recipes (if your mayonnaise curdles, or if your gravy fails to thicken).All the time it's based on the molecular structure of the materials making up the food(s).That's not to say that there isn't some "art" involved - his chapter on jams is especially interesting, as he describes an experiment where jams are tested based on differences in consistency (with the same taste) or colour (again with the same taste).His results confirm that many sensations - colour, texture, odour - will affect the enjoyment of a food, and that human beings are remarkably similar in their preferences (e.g. brighter-coloured vegetables are always considered more "tastey", as is slightly runny jam).

So if I enjoyed the book, and learned from it, why only a 3-star review?Well, mainly because the book tends to repetition (and therefore is a little dull).Beaten egg whites make many appearances, and the same information is imparted each time.Presumably this is a choice made by the author, who divided the book into short, self-contained chapters.(but because each chapter is self-contained, material will be repeated)Part of it may also be because it's a translation.And there are some minor errors in the science in places (perhaps deliberate for readability).Overall, though, it was a fun book, and it has some good advice.

An interesting read, but I will buy a different book
There's definitely some interesting parts and useful suggestions herein, but I preferred two other books. Wolke's "What Einstein Told His Chef" was arguably somewhat clearer, if less thorough. The clear winner is McGee's classic "On Food and Cooking," 2nd ed. Even Herve This references and praises McGee's book, and that is where your time and money are best spent.

Whether or not you like this book probably depends on your personality. As a detail-oriented engineer, I found myself frequently frustrated by his incomplete and ambiguous explanations that often followed glowing promises to reveal treasured secrets.

Just for example, his section titled "How Can We Not Spill the Tea When Pouring It?" explained the phenomena of dribbling spouts with a mediocre desription of the Bernoulli effect causing a decrease of pressure on the underside of the spout. (That's what gives lift to an airplane wing, isn't it?) He doesn't say anything about choosing a spout of a particular shape nor my grandmother's trick of wiping a smear of butter under the spout. More to the point, he never answers the question he posed!

Little incoherencies like the above example drove me crazy, but another reader of different temperment might just sail on by and enjoy the illusion of having learned something useful.

He does give some practical cooking advice, and his scientific explanations hint at the reasons. It just seems like there is some slight disconnect between them, and I wondered whether it related to the translation from French (which sometimes shows trivial irritants like wrong verb tenses).

I don't disagree with any of the reviews, even the 5 stars, but I'm glad I borrowed this from the library and will put my money on buying a copy of McGee instead.

interesting
it is a very well written book.A good portion of it is very funny as to how they looked at the science of cooking all those years ago.Most of the book is pure fact though.It's good for the beginning home cook that wants to learn a bit more before making that clams casino or the the veteran chef running their own kitchen wanting to make the perfect soufle that doesn't fall.

Who ever you are I suggest picking this book up, if nothing else it is a wonderful coffee table book

Highly scientific
The book essentially summarizes MacGee's On Food and Cooking but is a tad more scientific. Yet it remains informal at all times, if a little difficult due to the translation from French. For instance "evaporation" is routinely used to mean boiling.

A cooking, C science
This book is entertaining and full of interesting anecdotes and culinary notes. The science is described with lively enthusiasm, but it is often imprecise or simply wrong. Some of it may be an artifact of the translation, but one is left hoping that the next edition is read by a chemist and a physicist before publication.Beware quoting this book in an educated company, or on your final exam! ... Read more

Product Description

Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike.

Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled.

Looking to the future, Herve This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave?Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.

Customer Reviews (25)

A Letdown
I had very high hopes for this book. I thought it was going to be a great read for someone who is well versed in science and wants to learn more about cooking methods. I was wrong.

I have a not insignificant number of problems with the book, which I'll go through rather quickly. First, I could tell as early as the introduction that something was off about the writing. I don't know how the book read in its original French, but this is one of the most awkward translations I've ever seen. Nothing screams out at you - there aren't typos, grammatical errors, or incomplete sentences. It's the style. This book completely lacks a writer's style. I suspect it may have been translated rather literally by a person who was not an established English writer, but by someone who could indeed write in English. There is absolutely no flow - not only from chapter to chapter (it is important to note that there are 100 chapters in this book, for an average of 3 pages per chapter), but also not from the beginning of one chapter to the end of it, nor even from the beginning of some paragraphs to their ends. All of the words are on the page and all of the thoughts are there, but they are not strung together well at all. While I wouldn't describe it as 'incoherent,' it is painful to follow. There is rarely, if ever, any coherence from one chapter to another for more than two or [if ever] three at a time. The progression is not at all natural and seems entirely arbitrary. Each chapter barely covers anything - as I said, they are only two to three pages each. How much can you say in so little space, especially when the chapter following it is on a different topic entirely?

The other thing that bothers me is the science. It should be said that I am a scientist by trade and training, and a lover of food and writing by hobby. As someone who reads and produces scientific research, I can say that the author of this book is not such a person. What he appears to have done is found 100 'interesting' articles about food and cooking, and then summarized each article in its own three page chapter. The original research is at best only mentioned vaguely, though the end of the book does have a 9 page 'Further Reading' section (in alphabetical order) which I suspect is actually his 'References' section (I do not care enough to check, especially since it is not even broken up into the 'four parts' of the book). It is very apparent by the summaries of the research that the author (or, perhaps the translator - I don't know how one could tell the difference) did not really understand what he was reading. One particular blurb about 'the alpha subunit of G proteins' strongly reeked of someone who was parroting words he didn't understand (because G-Protein Coupled Receptors are something I do I understand by nature of my work). In almost all of these summaries, the author will throw out terms and phrases such as "a truncated form of a neuronal protein known as a metabotropic glutamate receptor, or mGluR4" (page 98 for the curious) and will absolutely avoid explaining what any of that means, including why a truncated protein is significant, why the protein is 'neuronal,' or what a metabotropic receptor is. If he were a scientist, he would display some sort of adeptness with the terms, and the scientific audience would know what he is talking about. He isn't, though, and phrases like that leave me a bit puzzled even though I know exactly what the fancy words mean. He has therefore completely missed the mark on his audience, the layman. In the rare occasion where he does try to define a scientific term like that, he will use something resembling a textbook definition. The problem with this lies in that the description has you looking up more terms than the original point in question did. The appropriate method for description of these terms is analogy, not denotation. Analogies would help the audience understand what is important and why it is important. Unfortunately, the book has none of these, and is comparable to a magician distracting you with his left hand while he prepares the next magic trick in his right (see what I did there? Analogy).

Finally, for a book about food and cooking, it MUST be said that there are ZERO recipes in the book. There are not even SUGGESTIONS of recipes. There is plenty of 'proteins denature at X temperature,' but there is absolutely no incentive to cook. Science is a wonderful thing, really. But why write a book about cooking without actually doing anything about it? If you want science in your kitchen, read Robert Wolke's Einstein books. They didn't blow my mind, but they are more interesting, better written, more practical, and they even manage to squeeze some recipes in regarding the science in the book! Barham's Science of Cooking, though bland, is better than this book and again at least it has both SCIENCE and COOKING. If you are interested in baking, Reinhart's Bread Baker's Apprentice has much to teach you about bread, enzymes, etc. (though it is not strictly a science book). And finally, Alton Brown is always more accessible and more interesting than this book could ever hope to be, even though his stuff is a little goofy sometimes.

I think that covers most of my problems with the book. Cliff's Notes: It was not scientific, it didn't make me want to cook, didn't go in depth on any topics, didn't display mastery or even comprehension of most topics covered, was hard to follow, and was not unified in theme.

When I find a really good book on science and cooking, I'll let you know.

must for every cooking professional
molecular gastronomy gives you an insight of science behind cooking.
it explains and busts the myths of a kitchen
if ur a person who likes getting into the food to understand it and its changes wd cooking, then this book is a must to be read.

for all those who have a passion for new age cooking, grabe it or ur left behind the new trend going past u

Not useful at all
The book is full of short essays about various food topics. In most essays This tries to debunk what some chef has declared to be the truth. So far so good (but often the chef is somebody who has been dead 100 years. I question the choice of chefs to scrutinise). The author then presents some findings from studies. Fine. However, the key problem is that he fails to conclude. What is the takeaway from each chapter? He should have addressed this. Alternatively enough information should have been provided so that the reader could decide for himself. So as is, the book is rather useless. Hence my question in the heading: Who the target audience for the book is beats me. McGee's book On Food and Cooking is a much better read to understand the science of cooking. Then I would go for the books of the leading chefs in the molecular gastronomy movement; Alinea, El Bulli, Big Fat Duck.

A struggle to read
As a chef with an interest in the science of cooking, I was eager to read this book. But I found it impossible. The translation from French is awkward and makes the reading slow-going. Then the topics This chooses to cover are often very peculiar and usually explained in a too-technical manner. This book is intended to explain the science of food to people who are not scientists, but it fails to put things sufficiently in laymen (or even in chef) terms.

interestng, but seriously flawed
This book is one of many that points to the relationship between science and the culinary arts: to the physical and chemical magician behind the curtain of delight. A book that attempts to do that has certain responsibilities andthe greatest of these may be accuracy. I lost count of the mistakes, but some of the simplest are the temperature conversions from celcius to fahrenheit. The cook attempting any of the procedures in the book should double-check the temperatures recommended and the fahrenheit-based cook should just beware.
The other important duty of such a book is clarity. Molecular Gastronomy isn't so much translated from the French as it transcribed by machine. Very often it's impossible to figure out through the haze of translation what the author is actually recommending.
On a lesser level, one could ask for a bit of originality and this book does have a bit. The level of ambition is also lamentably low: does anyone really think that putting a spoon in a champagne bottle delays the decarbonation? Are blowing and stirring the only methods of cooling over-hot coffee? How concerned are you that the yolk of your hard-boiled egg be centered in the white?
For most readers, Harold McGee's splendid On Food and Cooking: The Science and Lore of the Kitchen is vastly superior.

... Read more

Product Description

This work lists comprehensively over 20,000 terms commonly used in food science with their Chinese equivalents. It is a useful and valuable reference, especially when biotechnology, environmental protection, organic and natural food nutrition, etc. have become popular topics of discussion among people.

Product Description

Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities.

The book begins with an overview of important basic concepts. It describes unit operations that take place at ambient temperature or involve minimum heating of foods. Subsequent chapters examine operations that heat foods to preserve them or alter their eating quality, and explore operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics. Finally, the book reviews post-processing operations, including packaging and distribution logistics.

The third edition has been substantially rewritten, updated and extended to include the many developments in food technology that have taken place since the second edition was published in 2000. Nearly all unit operations have undergone significant developments, and these are reflected in the large amount of additional material in each chapter. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, genetic modification of foods, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Developments in technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.

Customer Reviews (2)

a lot of details and updated info
i like this book, it help with my food processing class. i have the last version as well, and found this one has a lot more details and updated information about the method. they are well organized in the book too, it s great!

Encyclopedic knowledge
This book covers the all the basic items.It gets to very technical details, and yet it is readable. ... Read more

Product Description
This work is for ages 6-12. The text is in Spanish. Sunlight does not go very deep into water so seaweed must grow at the surface where its rays can reach them. Starting with the sun, food chains link together plants and animals in various ecosystems to help them survive. This book describes these connections in a clear manner that children will understand. Fascinating diagrams show children: the connection between herbivores, carnivores, scavengers, decomposers, and themselves; concepts such as energy pyramids, photosynthesis, and consumer hierarchies; an entertaining food web game. ... Read more

Product Description
WINNER: 2008 Gourmand World Cook Book Awards: Best Food Book for Professionals

"In these difficult times, jobs are probably the most important issue, before banks or real estate ... FOOD JOBS is packed with practical information, easy and even funny, very serious and accurate in its comments and advice. It is difficult to imagine how it could be better."
- Edouard Cointreau, founder and president of the Gourmand World Cookbook Awards

Do you want to turn your passion for food into a career? Take a bite out of the food world with help from the experts in this first-of-its-kind What Color Is Your Parachute? for food related careers.

Maybe you're considering culinary school, maybe you're about to graduate, or maybe you're looking for an exciting career change. How can you translate your zest for flavor into a satisfying profession? Should you become a chef or open a specialty foods shop, write cookbooks or try your hand at food styling? Culinary careers are as varied as they are fascinating--the only challenge is deciding which one is right for you. Filled with advice from food-world pros including luminaries such as Alice Waters, Chris Kimball, Betty Fussell and Darra Goldstein, Food Jobs will set you behind the stove of your dream career.

In this tasty, nourishing book, food industry veteran Irena Chalmers offers profiles of food jobs by the dozen--everything from the traditional (maitre d', caterer, dietitian) to the behind-the-scenes (restaurant consultant, kitchen designer, hotel promoter) to the holy-cow-I-can-get-paid-for-that? (yacht chef, tea taster, fortune cookie message writer). Chalmers provides essential information for getting started and succeeding in your chosen culinary role including job descriptions, candid musings on what the job really entails and who it's really for, and testimonials from the best in the field (Bobby Flay, Todd English, Gordon Hamersly, Francois Payard, Danny Meyer, Anthony Bourdain and more). The book also presents an array of resources on where to find more information to put you ahead of the competition. Bursting with real-life wisdom from those who've been there, Food Jobs will expose you to the myriad of different food jobs available and guide you to the one that's right for you. ... Read more

Customer Reviews (30)

A Must Have For Those Wanting To Work in The Food Industry!
If you subscribe to Can I get the Recipe? ([...]) chances are you love food, experimenting with recipes and cooking. And if you love cooking and food, chances are you've considered a career in the food industry at some point in you life. But what type of job? Doing what? Working where?

As a foodie and avid cook, I am always on the lookout for suitable opportunities in the culinary field. Within only a few pages, I found Food Jobs to be an informative, inspirational, and charming read. Great for budding culinary professionals or those seeking a change within the culinary world will find Food Jobs an invaluable read.In it you will find sage advice from top culinary professionals as well as a variety of food-related websites to explore. There are also endless hints and tips - from writing the perfect query letter to crucial information on how to put your best foot forward with prospective employers.

With Food Jobs, detailed information on just about every food job imaginable is at your finger tips!

Helpful and Engaging
This book is a must-read for anyone contemplating a career in the Culinary Arts or for those in the industry looking for a change. Not only does it give comprehensive job descriptions, it also provides well thought out tips for getting started on finding a job you'll love within this ever-growing field. It also provides interesting and helpful profiles, from well-respected individuals in the industry, that share their recipes for success. Perfect for food lovers, culinary students, and food professionals alike, food Jobs is the ideal one-stop resource for anyone interested in a culinary career.

Tons of Great Info for the Food Obsessed
I can't be objective about this book because I have adored Irena since I heard her speak at an International Association of Culinary Professionals annual conference years ago. She was hilarious and wise, and I vowed to get to know her.

I have, and now we are friends. I was a guest speaker at her class last year, and she published an excerpt from my book, Will Write for Food, in Food Jobs. So of course I think this book is good reading, practical, and jammed with good ideas and insights.

Coming from a culinary school perspective, Irena begins with jobs in restaurants in food service, then covers retail jobs, art and design. There's a big chapter on media, where you'll find out how people became culinary historians, recipe developers, recipe contest winners, food radio hosts and media trainers, culinary copywriters and television producers. The book moves on to jobs in promotion and publicity, history and culture, science and technology and farming. Throughout are sidebars of advice by luminaries such as Nach Waxman, proprietor of Kitchen Arts & Letters bookstore in New York, and author Betty Fussell. At the end, Irena advocates getting an education, and lists culinary schools, scholarships, and teaching.

For anyone looking for a culinary career...
This is a MUST read for anyone looking to reinvent their own current culinary career or transfer present skills into the culinary world.As we all know, in this business, anything is possible with a little creativity and dedication.I would recommend this book to anyone searching for the inspiration needed to add a little flavor to their work life.

Opening the Kitchen Door
I recently had the privilege of attending a lecture by award-winning food writer Irena Chalmers "Food Jobs, Your Career, What's Next?"

Her culinary knowledge is incredible and approach to pursuing a career in the food industry enthusiastic.

I was delighted to find her latest book, Food Jobs 150 Great Jobs for Culinary Students, Career Changers and FOOD Lovers continues in the same venue. Look no further, Chalmers with her wit and wisdom offers everything from ideas to tips, websites, starting your own business, advice from culinary professionals to food jobs you might never have thought of before - fortune-cookie message writer, culinary librarian or ice cream taster.

Chalmers has found a way to explore endless job possibilities in the food industry. It has given me many new avenues to explore.

Looking for a new career in the culinary world or contemplating a change, Food Jobs is the tool that keeps on giving. ... Read more

Product Description

Customer Reviews (6)

Its amazing we lasted this long
I am in the process of finishing up this book and I find myself laughing about it.I am amazed that we as human beings - especially those who were raised in Europe at the turn of the century, even made it long enough to have children.

The ridiculous and contemptuous lengths to which these people go to make a profit (and it is still happening today!)is mind-boggling.

If you have ever found yourself thinking; "damn, this doesn't tast the way it used to" (like the McDonalds French Fry or even something as simple as a Apple) give this book a read - you will understand completely why you can sometimes hear your brain shout: "don't eat that!"

By the way - does anyone remember TAB - BEFORE it had Nutra-sweet?....

Read at the Risk of the Eater's Health
It is hard to balance a detailed, scholarly text with engaging, interesting writing. In Swindled, Bee Wilson does just that: gives a history of food adulteration throughout history, and ties the motivations
behind them to today's latest food modifications -- both legal and illegal.
Her writing is engaging, the illustrations chosen often humorous counterpoints to the scandal at hand. The major point that comes through clear, is that, when the world moved from a primarily agrarian model to industrial, we lost touch with our ability to recognize food in its natural state and began to eat food processed, prepared, and created to make the most profit possible -- even at a risk to the eater's health. Disturbing? Yes. You may find yourself reading the ingredient lists of
your food with a more educated eye. Or beginning to only eat foods that you bought from trusted sources and cooked yourself.

The cyclical nature of greed
This excellent book provides both an historical perspective of "the processing" of foods and an insight into the relationship of profit with greed.While its focus begins in the 1900s, its themes have a very contemporary message.This is a good book for individuals interested in the personal ramifications of industrialization and food sales or those who would like more reason to read the labels of their food purchases closely.
I personally found (I believe) the answer to the early death of my grandmother's baby sister from what she termed as "Summer Complaint."Was it brought about by the tainted milk that babies were being fed during that early industrial period?

Well done, not Rare
If you think greed only lays in politics and Wall Street, think again! Swindled chronicles an amazingly long history of food fraud from 19th century Great Britain to 20th century United States to 21st century China. Detailed and well-written history of food adulteration and outright greed. Unbelievable greed to capture the dollar mostly at the expense of the poor. But, even the wool can be pulled over rich eyes. The book opened my eyes to my local grocery store and its pushed me even more toward eating locally grown foods as well as real foods, not processed.

Felt a little swindled after getting home from the grocery store the other night. I bought what I thought was your normal half gallon of Breyers ice cream on sale. Nope...it's only 1 1/2 quarts, but it LOOKS like the same half gallon container when you are standing in front of the freezer. The package is the same width, but much thinner (a half a quart thinner.) Signs of the times.

Other good food reads are Twinkie Deconstructed and Fast Food Nation.

An important, life-changing book
The first time I went to the grocery store after finishing this book, I found myself unable to buy formerly favorite products. The documentation of the way food is altered, adjusted, shaped, and -- yes -- adulterated is both convincing and habit-changing.

Bee Wilson takes a subject that could easily be dull and turns it into a fascinating history of the industrialization of the food supply. She also describes how food detectives in both England and the United States worked to clean up the food supply and how legislatures in both countries, enamored with laissez-faire economic policies, repeatedly refused to pass laws to protect the public from unscrupulous food vendors.

What's amazing is that the history she documents for Britain and the US in the 19th century is exactly what is happening right now in China. In fact the publication of this book coincided with the latest scandal of food contamination in China -- the addition of melamine to milk products that caused the deaths of at least 6 children in China and severe kidney disease in thousands of other children. Contaminated milk products from China have even been imported to the Japan and the US, despite these countries' regulatory structures.

EVERYONE WHO EATS should read this book and use the information Ms. Wilson provides to improve their personal food supply. The only way we can ensure that our food is healthful and not contaminated is to "vote with our dollars" and only buy food that we know is safe. It's hard to do, but not impossible. I now read labels of everything I buy and reject foods processed or imported from countries such as China which do not have strong protective laws. I have also written letters opposing the plan to have chickens grown in the US processed in China and reimported to the US. This is insane! But until enough consumers actively choose healthful products and refuse to buy fake crap, food manufacturers will not change.

Yes, it costs more money. I now buy almost all my food from my local organic co-op market. I'm lucky in that I have a large co-op where I live. Even chains such as Whole Foods are not necessarily safe vendors -- we found frozen broccoli at Whole Foods that was labeled as coming from China. We did NOT buy it. Given the fraud that exists in Chinese food labeling, that would be a dangerous purchase. Pesticide residues on vegetables in China are known to be very high.

The end lesson: Read labels, know what you're buying and buy carefully. And yes, spend the extra money on locally-grown organic. Find out what real food tastes like. ... Read more

Product Description
Introduces the basic science behind food chains and presents experiments to show how they work. ... Read more

Product Description
The scientist in the kitchen tells us more about what makes our foods tick.

This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, "Sidebar Science," which details the chemical processes that underlie food and cooking.

In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food. 20 illustrations. ... Read more

Customer Reviews (10)

Good
I received the book in good shape and in an aceptable time (9 days). Thanks

An enjoyable read
Wolke has put together a well organized reference work. I come back to it often. Dividing each essay into general and more in-depth makes this all the easier to do.

I expected the verbose writing and lame humor of a scientist and got it in spades, so read this book for the insights and nothing else. As the inner flap promises, this book will make you a better shopper and eater. More valuable yet is the level of nuance and complexity Wolke brings to readers in a relatively digestable way. I like how Wolke dissects a lot of faddish and inaccurate thinking.

A very satisfying read. I highly recommend it to those curious about the things they eat.

Very interesting, but not particularly useful.
I found this book to be fun and interesting to read, but it wasn't very useful.I was hoping for something along the lines of "On Food and Cooking" by Harold McGee, but this book is actually more of an entertaining trivia book rather than having a lot of useful information that will help you become a better cook.

Yes, there is some useful information in the book.But it's not organized very well, so it's hard to find information about something specific.It's also not a comprehensive guide like "On Food and Cooking", it's just bits and pieces of trivia thrown together mostly haphazardly.The book is organized into sections, but the sections don't make it as easy to find specific information as they should.

I found this book to be relatively entertaining, but it wasn't what I hoped it would be at all.Buy this for purely entertainment value, but don't look at it as any type of culinary reference.You will learn some stuff, but probably not as much practical information as you would like.

I have both volumes of this set, and they are both similar in entertainment value versus usefulness.

science at its best
For all of you that enjoy reading and enjoy science, this book is well suited for you. Even if you're just dipping you're feet in its amazing.

absolutely fascinating
This book is fascinating and well-written.It is a combination of insightful questions, comprehensive answers, recipes illustrating the points, and humorous food-related false "definitions" like a made-up food dictionary.If you have ever wondered what or why or how about anything food-related, like why does this happen when I mix these ingredients, or what is this stuff the recipe calls for, or how does marinade work, this is the book for you.It literally answers questions you never thought to ask.The author is a chemist with an interest in food, so at least in his spare time focuses on the chemistry of food.So he is knowledgeable and his love of the subject is obvious.He also knows who his audience is--food lovers and cooks who may not be scientists.This book is substantial with lots of short chapters so you get a lot for your money, with short attention span reading that covers a wide spectrum of subjects.I'm glad I stumbled upon it in the bargain section, I learned a great deal by reading it. ... Read more

Product Description

This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.

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Incredible Edible
Experiments

Ever wonder

Product Description
Gluten-Free Food Science and Technology provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. ... Read more

Product Description

This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.

Customer Reviews (5)

academic manual
This is an instructor's manual for a college-level course.If you're looking for something of general interest, such as a calorie-counting book, this is not for you.Table of contents includes government regulations and standards, compositional analysis and chemical properties, spectroscopy, chromatography, and physical properties of foods.Chapter 1 starts with multiple choice questions that refer to pages in another text.

Food Analysis
This text book is required by the professor for the course my daughtertaking for her 4th year in bio-engineering and is available in the university bookstore at twice the price we paid at Amazon. The delivery time for Amazon is amazingly fast, virtually overnight for Amazon Prime account, my daughter is completely satisfied with it. I would advise those who are attending college to make Amazon as the first stop for their text book needs.

review for suzanne nielsen food analysis
i found it a very good book to understand the basics of spectroscopy and chromatography in addition to other analysis procedures.

A must for food chemists and food analysist
The book handles all the techniques, principles and recommended applications regarding sampling, proximate analysis and special analysis for the main components in foods, carbohydrate, protein and fats.It also includes an excellent review on the biochemical and instrumental methods.I would recommend a second book regarding the special analysis for the food groups.I lecture on food analysis and found it to be an excellent support for my course.

food analysis
dear sirs, as a matter of fact ,we need to know if this book is usefull for processing of potato chips and can this book help us for using a better technology for oil consumption in our production.since we are researchingon how we can reduce oil in potato chips. ... Read more

Product Description
"This is a superb ethnographic work that can, and should, revolutionize a good deal of anthropology and the philosophy of science. . . . For anyone interested in Latin American traditional agriculture, it will be a 'must read.'"--Eugene Anderson, Professor of Anthropology, University of California, RiversideZapotec farmers in the northern sierra of Oaxaca, Mexico, are highly successful in providing their families with abundant, nutritious food in an ecologically sustainable fashion, although the premises that guide their agricultural practices would be considered erroneous by the standards of most agronomists and botanists in the United States and Europe. In this book, Roberto González convincingly argues that in fact Zapotec agricultural and dietary theories and practices constitute a valid local science, which has had a reciprocally beneficial relationship with European and United States farming and food systems since the sixteenth century.González bases his analysis upon direct participant observation in the farms and fields of a Zapotec village. By using the ethnographic fieldwork approach, he is able to describe and analyze the rich meanings that campesino families attach to their crops, lands, and animals. González also reviews the history of maize, sugarcane, and coffee cultivation in the Zapotec region to show how campesino farmers have intelligently and scientifically adapted their farming practices to local conditions over the course of centuries. By setting his ethnographic study of the Talea de Castro community within a historical world systems perspective, he also skillfully weighs the local impact of national and global currents ranging from Spanish colonialism to the 1910 Mexican Revolution to NAFTA. At the same time, he shows how, at the turn of the twenty-first century, the sustainable practices of "traditional" subsistence agriculture are beginning to replace the failed, unsustainable techniques of modern industrial farming in some parts of the United States and Europe. ... Read more