On food and cooking the science and lore of the kitchen ( PDFDrive ) 473

Texture
Color
Flavor
Handling and Storing Fruits and
Vegetables
Post-HarvestDeterioration
HandlingFreshProduce
TheStorageAtmosphere
TemperatureControl:Refrigeration
TemperatureControl:Freezing
CookingFreshFruitsandVegetables
How Heat Affects the Qualities of Fruits
andVegetables
Hot Water: Boiling, Steaming, PressureCooking
Hot Air, Oil, and Radiation: Baking,
Frying,andGrilling
MicrowaveCooking
PulverizingandExtracting
PreservingFruitsandVegetables
DryingandFreeze-Drying
FermentationandPickling:Sauerkrautand


Kimchi,CucumberPickles,Olives
SugarPreserves
Canning
Weturnnowfrommilk,eggs,meats,andfish,
all expressions of animating protein and
energizing fat, and enter the very different
world that sustains them and us alike. The
plant world encompasses earthy roots, bitter

and pungent and refreshing leaves, perfumed
flowers, mouth-filling fruits, nutty seeds,
sweetness and tartness and astringency and
pleasingpain,andaromasbythethousands!It
turns out that this exuberantly diverse world
was born of simple, harsh necessity. Plants
can’tmoveasanimalsdo.Inordertosurvive
their immobile, exposed condition, they
became virtuosic chemists. They construct
themselvesfromthesimplestmaterialsofthe
earth itself, water and rock and air and light,
and thus transform the earth into food on
which all animal life depends. Plants deter