On food and cooking the science and lore of the kitchen ( PDFDrive ) 1536

moleculesaretoosmalltodoso,so
solutionsareclear).•Anemulsionisa
specialkindofsuspension,oneinwhich
thedispersedsubstanceisaliquidthat
can’tmixevenlywiththecontaining
liquid.Creamisanemulsionofbutterfat
inwater,andanoil-and-vinegardressing
isusuallyanemulsionofvinegarinoil.
Agelisadispersionofwaterinasolid:
themoleculesofthesolidformaspongelikenetwork,andthepocketsofwater
aretrappedinthenetwork.Examplesare
savoryorsweetjelliesmadewithgelatin,
andfruitjelliesmadewithpectin.
Afoamisadispersionofgasbubblesina
liquidorsolid.Soufflés,bread,andthe
headonaglassofbeerareallfoams.


SelectedReferences

The scientific and historical literatures on
food are vast, as is the literature of cooking
itself! The following list is a selection of the
sources that I’ve referred to in the course of
writing this book. It provides documentation
for the more important facts and ideas, leads
for finding more detailed information, and
gives credit to researchers and translators. I
begin by listing works that I’ve relied on
throughout the book. Then follow
bibliographiesbychapter.Eachisdividedinto

twosections:first,booksandarticlesintended
for the general reader; and second, more
specializedandtechnicalstudies.
GeneralSources