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105 books
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8 voters
Food Science Books
Showing 1-50 of 633
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover)
by (shelved 26 times as food-science)
avg rating 4.46 ¡ª 15,993 ratings ¡ª published 1984
The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)
by (shelved 18 times as food-science)
avg rating 4.19 ¡ª 208,091 ratings ¡ª published 2006
What Einstein Told His Cook (Paperback)
by (shelved 16 times as food-science)
avg rating 3.85 ¡ª 4,207 ratings ¡ª published 2002
The Food Lab: Better Home Cooking Through Science (Hardcover)
by (shelved 15 times as food-science)
avg rating 4.31 ¡ª 23,877 ratings ¡ª published 2015
In Defense of Food: An Eater's Manifesto (Hardcover)
by (shelved 14 times as food-science)
avg rating 4.07 ¡ª 118,103 ratings ¡ª published 2008
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 3.87 ¡ª 1,085 ratings ¡ª published 2003
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Hardcover)
by (shelved 13 times as food-science)
avg rating 4.40 ¡ª 84,639 ratings ¡ª published 2017
Cooked: A Natural History of Transformation (Hardcover)
by (shelved 11 times as food-science)
avg rating 4.08 ¡ª 25,514 ratings ¡ª published 2013
Fast Food Nation: The Dark Side of the All-American Meal (Paperback)
by (shelved 9 times as food-science)
avg rating 3.75 ¡ª 206,084 ratings ¡ª published 2001
CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed (Hardcover)
by (shelved 9 times as food-science)
avg rating 4.06 ¡ª 5,627 ratings ¡ª published 1997
Science Of Spice (Hardcover)
by (shelved 8 times as food-science)
avg rating 4.30 ¡ª 563 ratings ¡ª published
How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease (Hardcover)
by (shelved 8 times as food-science)
avg rating 4.42 ¡ª 47,817 ratings ¡ª published 2015
What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science (Hardcover)
by (shelved 8 times as food-science)
avg rating 3.85 ¡ª 822 ratings ¡ª published 2005
Gastrophysics: The New Science of Eating (Hardcover)
by (shelved 8 times as food-science)
avg rating 3.52 ¡ª 1,089 ratings ¡ª published 2017
Culinary Reactions: The Everyday Chemistry of Cooking (Paperback)
by (shelved 8 times as food-science)
avg rating 3.61 ¡ª 853 ratings ¡ª published 2011
Cooking for Geeks: Real Science, Great Cooks, and Good Food (Paperback)
by (shelved 8 times as food-science)
avg rating 4.05 ¡ª 3,735 ratings ¡ª published 2007
Ratio: The Simple Codes Behind the Craft of Everyday Cooking (1) (Ruhlman's Ratios)
by (shelved 8 times as food-science)
avg rating 4.09 ¡ª 7,005 ratings ¡ª published 2009
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 ¡ª 3,153 ratings ¡ª published 2012
Salt Sugar Fat: How the Food Giants Hooked Us (Hardcover)
by (shelved 7 times as food-science)
avg rating 4.01 ¡ª 32,162 ratings ¡ª published 2013
Modernist Cuisine: The Art and Science of Cooking (Hardcover)
by (shelved 7 times as food-science)
avg rating 4.60 ¡ª 1,583 ratings ¡ª published 2010
The Curious Cook: More Kitchen Science and Lore (Paperback)
by (shelved 7 times as food-science)
avg rating 4.21 ¡ª 372 ratings ¡ª published 1990
How to Read a French Fry: And Other Stories of Intriguing Kitchen Science (Paperback)
by (shelved 7 times as food-science)
avg rating 3.72 ¡ª 527 ratings ¡ª 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 4.08 ¡ª 572 ratings ¡ª published 2020
The Third Plate: Field Notes on the Future of Food (Hardcover)
by (shelved 6 times as food-science)
avg rating 4.28 ¡ª 7,133 ratings ¡ª published 2014
Proof: The Science of Booze (Hardcover)
by (shelved 6 times as food-science)
avg rating 3.92 ¡ª 4,166 ratings ¡ª published 2014
Gulp: Adventures on the Alimentary Canal (Paperback)
by (shelved 6 times as food-science)
avg rating 3.93 ¡ª 50,147 ratings ¡ª published 2013
The Science of Good Food: The Ultimate Reference on How Cooking Works (Hardcover)
by (shelved 6 times as food-science)
avg rating 4.27 ¡ª 120 ratings ¡ª published 2008
Safe Food: Bacteria, Biotechnology, and Bioterrorism (California Studies in Food and Culture)
by (shelved 6 times as food-science)
avg rating 3.90 ¡ª 269 ratings ¡ª 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 ¡ª 6,030 ratings ¡ª published 2001
Caffeine: How Caffeine Created the Modern World (Audible Audio)
by (shelved 5 times as food-science)
avg rating 3.72 ¡ª 19,014 ratings ¡ª published 2020
Consider the Fork: A History of How We Cook and Eat (Hardcover)
by (shelved 5 times as food-science)
avg rating 3.85 ¡ª 10,004 ratings ¡ª published 2012
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 ¡ª 58,170 ratings ¡ª published 2001
Food Rules: An Eater's Manual (Paperback)
by (shelved 5 times as food-science)
avg rating 3.99 ¡ª 48,101 ratings ¡ª published 2008
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
by (shelved 5 times as food-science)
avg rating 3.92 ¡ª 134 ratings ¡ª published 2012
Why We Get Fat: And What to Do About It (Hardcover)
by (shelved 5 times as food-science)
avg rating 4.03 ¡ª 22,241 ratings ¡ª published 2010
Food Politics: How the Food Industry Influences Nutrition and Health (California Studies in Food and Culture)
by (shelved 5 times as food-science)
avg rating 3.94 ¡ª 4,591 ratings ¡ª published 2002
How Not to Diet (Kindle Edition)
by (shelved 4 times as food-science)
avg rating 4.43 ¡ª 8,084 ratings ¡ª published
Flavor: The Science of Our Most Neglected Sense (Hardcover)
by (shelved 4 times as food-science)
avg rating 3.97 ¡ª 675 ratings ¡ª published 2017
Neurogastronomy: How the Brain Creates Flavor and Why It Matters (Hardcover)
by (shelved 4 times as food-science)
avg rating 3.87 ¡ª 278 ratings ¡ª published 2011
The Science of Ice Cream (RSC Paperbacks)
by (shelved 4 times as food-science)
avg rating 3.77 ¡ª 31 ratings ¡ª published 2004
Sorting the Beef from the Bull: The Science of Food Fraud Forensics (Bloomsbury Sigma)
by (shelved 4 times as food-science)
avg rating 3.89 ¡ª 155 ratings ¡ª published 2016
The Case Against Sugar (Paperback)
by (shelved 4 times as food-science)
avg rating 3.84 ¡ª 10,900 ratings ¡ª published 2016
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 4.24 ¡ª 30,705 ratings ¡ª published 2004
Food Science (Hardcover)
by (shelved 4 times as food-science)
avg rating 4.05 ¡ª 113 ratings ¡ª published 1978
Animal, Vegetable, Miracle: A Year of Food Life (Kindle Edition)
by (shelved 4 times as food-science)
avg rating 4.05 ¡ª 111,841 ratings ¡ª published 2007
The Dorito Effect: The Surprising New Truth About Food and Flavor (Hardcover)
by (shelved 4 times as food-science)
avg rating 4.01 ¡ª 8,806 ratings ¡ª published 2015
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Hardcover)
by (shelved 4 times as food-science)
avg rating 4.07 ¡ª 22,820 ratings ¡ª published 2008
Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Hardcover)
by (shelved 4 times as food-science)
avg rating 3.78 ¡ª 83 ratings ¡ª published 2007
I'm Just Here for the Food: Food + Heat = Cooking (Hardcover)
by (shelved 4 times as food-science)
avg rating 4.12 ¡ª 23,803 ratings ¡ª published 2002
Ultra-Processed People: Why We Can't Stop Eating Food That Isn't Food (Paperback)
by (shelved 3 times as food-science)
avg rating 4.40 ¡ª 34,395 ratings ¡ª published 2023
“In France, caviar, truffles and foie gras are considered to be the three major delicacies.
And when the French eat caviar, they don't drink wine with it.
The French aren't stupid. They're more than aware that no wine goes well with caviar.
That's why they drink vodka with it. But they don't know about sake."
"You're right. Vodka's usually served with caviar."
"But vodka really isn't a drink to have during a meal."
"It's not just caviar--- I don't think wine goes well with any kind of seafood.
It doesn't matter whether the fish is grilled, simmered, raw or in a bouillabaisse. And it's completely out of the question for things like raw oysters, karasumi and sea urchin.
Wine contains far more sodium than sake.
And some of those sodium compounds do not mix well with the fats in the fish, so that distinctive seafood flavor ends up being emphasized even more.
On the other hand, sake has hardly any sodium, so it doesn't bring out the fishiness.
And the sugars from the rice starch enhance the flavor of the food."
"Hmm."
"Come to think of it, shiokara tastes a lot better when you eat it with rice than when you eat it on its own. I guess this is the same thing.
It's the power of rice.”
― Sake
And when the French eat caviar, they don't drink wine with it.
The French aren't stupid. They're more than aware that no wine goes well with caviar.
That's why they drink vodka with it. But they don't know about sake."
"You're right. Vodka's usually served with caviar."
"But vodka really isn't a drink to have during a meal."
"It's not just caviar--- I don't think wine goes well with any kind of seafood.
It doesn't matter whether the fish is grilled, simmered, raw or in a bouillabaisse. And it's completely out of the question for things like raw oysters, karasumi and sea urchin.
Wine contains far more sodium than sake.
And some of those sodium compounds do not mix well with the fats in the fish, so that distinctive seafood flavor ends up being emphasized even more.
On the other hand, sake has hardly any sodium, so it doesn't bring out the fishiness.
And the sugars from the rice starch enhance the flavor of the food."
"Hmm."
"Come to think of it, shiokara tastes a lot better when you eat it with rice than when you eat it on its own. I guess this is the same thing.
It's the power of rice.”
― 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.”
― ʳꪤΥ½©`¥Þ 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.”
― ʳꪤΥ½©`¥Þ 27 [Shokugeki no Souma 27]
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food-sciences
