Mark Gibson - Food Science and the Culinary Arts

First Edition

Mark Gibson

Illustrated by

Pat Newsham

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1. Fig. 1.2 Foods' metabolic pathways
2. Fig. 3.1 Aroma and taste receptors
3. Fig. 3.2 An aroma wheel can aid in the process of identification of aroma notes
4. Fig. 3.3 A food pairing tree
5. Fig. 4.1 Hierarchal structures of various protein configurations
6. Fig. 4.2 Protein structures: collagen and hemoglobin
7. Fig. 10.1 The structure of grains
8. Fig. 11.1 Cheeses: production and versatility
9. Fig. 12.1 Factors affecting meat quality
10. Fig. 12.2 Types of muscle groups
11. Fig. 12.3 Physical structure of muscles
12. Fig. 12.4 Smooth muscle
13. Fig. 12.5 Proteins within mammalian meat
14. Fig. 12.6 The various striations/bands of muscle fiber protein
15. Fig. 12.7 Marbling within sirloin steaks
16. Fig. 12.8 Factors affecting meat quality
17. Fig. 13.1 External fish anatomy
18. Fig. 13.2 Internal fish anatomy
19. Fig. 13.3 Oceanic divisions
20. Fig. 13.4 Inside the scallop shell
21. Fig. 13.5 Lobster anatomy
22. Fig. 14.1 Plant cell structure
23. Fig. 14.2 Divisions of taxonomic classification
24. Fig. 14.3 Physiology of flowers
25. Fig. 14.4 Classes of phytochemicals in plants
26. Fig. 14.5 Browning reactions in certain cut, bruised, or bitten fruits and vegetables
27. Fig. 17.1 Chocolate manufacturing process
28. Fig. 18.1 The anatomy of the coffee cherry (bean)
29. Fig. 18.2 Coffees' different roasting profiles
30. Fig. 18.3 Various coffee cultivars
31. Fig. 19.1 Winemaking steps
32. Fig. 19.2 The process of making beer
33. Fig. 20.1 A pot still
34. Fig. 20.2 A column still
35. Fig. 20.3 Types/categories of Scotch whisky
36. Fig. B.1 The atom and its component parts
37. Fig. B.2 The periodic table of all known natural and synthetic elements
38. Fig. B.3 Simple organic compound classifications by structure
39. Fig. B.4 Acyclic/open-chain compounds
40. Fig. B.5 Cyclic or closed-chain compounds
41. Fig. B.6 Heterocyclic aromatic compound benzene ring

1. Table 1.2 The Body's Major Metabolic Pathways
2. Table 2.1 Various Colloidal Systems
3. Table 6.1 Polymorphism, Phases and Melting Ranges for Cocoa Butter Crystals
4. Table 6.2 Various Tempering Chocolate Temperatures
5. Table 11.1 Milk Composition of Selected Animals' Average % of Whole Milk
6. Table 11.2 Different Creams and Their Fat Content
7. Table 11.3 Fermented Milk and Creams
8. Table 12.1 General Meat Carcass Composition
9. Table 12.2 Content of Water, Protein, Fat, Ash (%), and Calories of Selected Meats
10. Table 12.3 Average Animal Meat CompositionNutritional Breakdown
11. Table 12.4 Meat Cooking Temperature Ranges
12. Table 12.5 Meat Cooking TemperaturesA Measure of Doneness
13. Table 14.1 Major Pigments Found in Fruit and Vegetables
14. Table 16.1 Common Oils and FatsConstituent Fatty Acids
15. Table 18.1 Common Tea and Coffee Caffeine Content
16. Table 20.1 DistillatesOrigin and Base Ingredients
17. Table A.1 Comparative of Important Nomenclature of Macro- and Micronutrient Guidelines
18. Table A.2 Factorial Calculations of Total Physical Activity Ratio (PAR) for Sedentary or Light Activity
19. Table A.3 Varied Institutional Average and Minimum Energy Requirements (kcal)
20. Table A.4 Energy Balance Portfolio for Optimum Health
21. Table A.5 Vitamin ACharacteristics, Function, and Sources
22. Table A.6 Vitamin DCharacteristics, Function, and Sources
23. Table A.7 Vitamin ECharacteristics, Function, and Sources
24. Table A.8 Vitamin KCharacteristics, Function, and Sources
25. Table A.9 Vitamin BCharacteristics, Function, and Sources
26. Table A.10 CholineCharacteristics, Function, and Sources
27. Table A.11 Vitamin CCharacteristics, Function, and Sources
28. Table A.12 MineralsCharacteristics, Function, and Sources
29. Table A.13 Trace ElementsCharacteristics, Function, and Sources
30. Table A.14 Macro- and Micronutrient Guidelines of the EU, the United States, and the WHO for Adult Men and Women
31. Table E.1 pH Table of Common Food and Other Material pH Values

It seems that today's cooks, chefs, connoisseurs, gastronauts, critics, and plain food lovers are all very savvy when it comes to the food they eat. This has a lot to do with the positive image the industry has been receiving over the last decade or so. New technologies, the growth of the internet, and increasing gastronomic tourism have exposed a new and existing generation to diverse culinary delights far and wide. Indeed, culinary tourism, once the preserve of culinary aficionados, has long become mainstream. On top of this, food shows and celebrity chefs have glamorized the industry introducing new talent, young and old to the wonders of the palate. Furthermore, as a teacher, I find more and more of my students asking the same questions of why and how, in terms of food and their ingredients. Why do eggs coagulate? Why does milk foam? Why do emulsions split? Why do foams stabilize with protein and other substances? What is chocolate polymorphism? And why does chocolate bloom? Why do proteins denature? In fact, it is in answer to these and many other questions that piqued my interest and was the motivation behind this book.