On food and cooking the science and lore of the kitchen ( PDFDrive ) 1579
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ExcerptfromOdetoBingfromPasta:
TheStoryofaUniversalFoodbySilvano
ServentiandFranỗoiseSabban,translatedby
AntonyShugaar.Copyrightâ2002Columbia
UniversityPress.Reprintedwithpermission
ofthepublisher.
ExcerptfromMoretum,translatedbyE.J.
Kenney.Copyrightâ1984E.J.Kenney.
ReprintedwithpermissionofGerald
DuckworthandCo.,Ltd.
MicrographsofstarchgranulesfromB.S.
Miller,R.I.Derby,andH.B.Trimbo,A
pictorialexplanationfortheincreasein
viscosityofaheatedwheatstarch-water
suspension.CerealChemistry50(1973):271
80.Reprintedbypermission.
MicrographofoildropletsfromC.M.
Chang,W.D.Powrie,andO.Fennema,
Electronmicroscopyofmayonnaise.
CanadianInstituteofFoodScienceand
TechnologyJournal5(1972):13437.
Reprintedbypermission.
ExcerptfromHymntoNinkasi,English
translationbyMiguelCivil.
/>Copyright©2002OrientalInstitute,
UniversityofChicago.Reprintedcourtesyof
theOrientalInstituteoftheUniversityof
Chicago.
MicrographofyeastcourtesyofAlastain
Pringle,ResearchDirector,AnheuserBusch
Inc.
