refresher course in the basic vocabulary of
science. You can refer to these final sections
occasionally, to clarify the meaning of pH or
protein coagulation as you’re reading about
cheese or meat or bread, or else read through
them on their own to get a general
introduction to the science of cooking.
Finally, a request. In this book I’ve sifted
through and synthesized a great deal of
information, and have tried hard to double-
check both facts and my interpretations of
them. I’m greatly indebted to the many
scientists, historians, linguists, culinary
professionals, and food lovers on whose
learning I’ve been able to draw. I will also
appreciate the help of readers who notice
errors that I’ve made and missed, and who let
me know so that I can correct them. My
thanks in advance.
As I finish this revision and think about the
endless work of correcting and perfecting, my