On Food and Cooking

(Barry) #1

Scientific American. Special issue on
“Materials.” September 1967.


Chapter 15: The Four Basic Food Molecules


Barham, P. The Science of Cooking.Berlin:
Springer-Verlag, 2001.
Fennema, O., ed. Food Chemistry. 3rd ed.
New York: Dekker, 1996.
Penfield, M.P., and A.M. Campbell.
Experimental Food Science. 3rd ed. San
Diego, CA: Academic, 1990.


APPENDIX: A CHEMISTRY PRIMER


Hill, J.W., and D.K. Kolb. Chemistry for
Changing Times. 8th ed. Upper Saddle River,
NJ: Prentice Hall, 1998.
Snyder, C.H. The Extraordinary Chemistry of
Ordinary Things. New York: Wiley, 1992.

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