On Food and Cooking

the higher the temperature of a food or pan, the hotter it is, the faster its molecules are moving and colliding ...

electrical energy is transformed into energy of motion. And the stronger the electrical force, the more rapidly th ...

bond once it’s formed. When the atoms in a molecule are heated up so they move with the same ki ...

other. The Phases of Matter In our everyday life, we encounter matter in three different states, or phases (th ...

water on a high flame remains constant — at the boiling point — until all the liquid water has been tur ...

At low temperatures, atomic motion is limited to rotation and vibration, and the immobilized atoms or molecules ...

individual molecules in that substance becomes forceful enough that the electrical forces holding them in pla ...

phase is boiling, in which we transform liquid water into bubbles of water vapor, or steam. Less obviou ...

with can’t simply change from one phase to another when heated. Instead, they react to form entirely ...

Mixtures of Phases: Solutions, Suspensions, Emulsions, Gels, Foams Cooks seldom deal with pure chemical co ...

molecules are too small to do so, so solutions are clear). •An emulsion is a special kind of suspension, one in ...

Selected References The scientific and historical literatures on food are vast, as is the literature of cook ...

Books on Food and Cooking Behr, E. The Artful Eater. New York: Atlantic Monthly, 1992. Child, J., and ...

Papermac, 1982. Weinzweig, A. Zingerman’s Guide to Good Eating. Boston:Houghton Mifflin, 2003. Willan, A. La Varenn ...

Corriher, S. CookWise. New York: Morrow, 1997. Kurti, N. The physicist in the kitchen. Proceedings of ...

Giunti Marzocco, 1960. Bertolli, P. Cooking by Hand. New York: Clarkson Potter, 2003. Bugialli, G. The Fine ...

York: Harper and Row, 1972. Lo, K. The Encyclopedia of Chinese Cooking. New York: Bristol Park Books, 1990. Mes ...

Benporat, C. Storia della gastronomia italiana. Milan: Mursia, 1990. Coe, S. America’s First Cuisines. Aust ...

Peterson, T.S. Acquired Taste: The French Origins of Modern Cooking. Ithaca: Cornell Univ. Press, 199 ...

Philadelphia: Univ. of Penn. Press, 1983. Wilson, C.A. Food and Drink in Britain. Harmondsworth: Penguin, ...