Molecules, Microbes, and Meals argues that “every food product is a highly complex scientific entity and our understanding of the science of food can enhance our appreciation and wonder at it.” I couldn’t agree more. This book is full of interesting references to history and culture while explaining technical aspects of food chemistry, microbiology, and preservation and processing. It is an excellent introduction to food science and technology. I highly recommended it for anyone interested in information and understanding about all things food.
Dr. Vasavada is professor emeritus of food science at the University of Wisconsin-River Falls and a co-editor of Food Quality & Safety. Reach him at Purnendu.C.Vasavada@uwrf.edu.