On food and cooking the science and lore of the kitchen ( PDFDrive ) 15

On Food and Cooking is substantially longer
than the first. I’ve expanded the text by two
thirds in order to cover a broader range of
ingredients and preparations, and to explore
themingreaterdepth.Tomakeroomfornew
information about foods, I’ve dropped the
separate chapters on human physiology,
nutrition, and additives. Of the few sections
that survive in similar form from the first
edition, practically all have been rewritten to
reflect fresh information, or my own fresh
understanding.
Thiseditiongivesnewemphasistotwo
particularaspectsoffood.Thefirstisthe
diversityofingredientsandthewaysinwhich
they’reprepared.Thesedaystheeasy
movementofproductsandpeoplemakesit
possibleforustotastefoodsfromalloverthe
world.Andtravelingbackintimethroughold
cookbookscanturnupforgottenbut
intriguingideas.I’vetriedthroughouttogive
atleastabriefindicationoftherangeof


possibilitiesofferedbyfoodsthemselvesand
bydifferentnationaltraditions.
Theothernewemphasisisontheflavors
offoods,andsometimesontheparticular
moleculesthatcreateflavor.Flavorsare
somethinglikechemicalchords,composite
sensationsbuiltupfromnotesprovidedby

differentmolecules,someofwhicharefound
inmanyfoods.Igivethechemicalnamesof
flavormoleculeswhenIthinkthatbeing
specificcanhelpusnoticeflavorrelationships
andechoes.Thenamesmayseemstrangeand
intimidatingatfirst,butthey’rejustnames
andthey’llbecomemorefamiliar.Ofcourse
peoplehavemadeandenjoyedwellseasoned
dishesforthousandsofyearswithno
knowledgeofmolecules.Butadashofflavor
chemistrycanhelpusmakefulleruseofour
sensesoftasteandsmell,andexperience
more—andfindmorepleasure—inwhatwe
cookandeat.