Skip to content


Books and Articles

Achatz, Grant. Alinea. Berkeley: Ten Speed Press, 2008.

Adrià, Ferran, Juli Soler, and Albert Adrià. A Day at El Bulli. Phaidon Press Inc., 2008.

Adrià, Ferran, Heston Blumenthal, Thomas Keller, and  Harold McGee. “Statement on New Cookery.” The Observer. December 10, 2006.

Barham, Peter. The Science of Cooking. New York: Springer, 2001.

Barthes, Roland. “Toward a Psychosociology of Contemporary Food Consumption.”  Food and Culture:  A Reader. Ed. Counihan and Van Esterick: Routledge, 2006.

Belasco, Warren. Meals to Come:  A History of the Future of Food. University of California Press, 2006.

Blumenthal, Heston. Heston Blumenthal: In Search of Perfection Reinventing Kitchen Classics. London: Bloomsbury Publishing PLC, 2006.

Blumenthal, Heston. The Big Fat Duck Cookbook. New York: Bloomsbury USA, 2008.

Brown, Alton. I’m Just Here for the Food. New York: Stewart, Tabori & Chang, 2002.

Buford, Bill. “The Dessert Lab. A Pastry Chef’s Quest for the New.” New Yorker June 26, 2006: 40-45.

Chen, Y.W., and M.R.  Mackley. “Flexible Chocolate.” Soft Matter 2 (2006): 304-09.

Corriher, Shirley O. Cookwise: The Secrets of Cooking Revealed. New York: William Morrow Cookbooks, 1997.

Corriher, Shirley O. Bakewise: The Hows and Whys of Successful Baking with over 200 Magnificent Recipes. Scribner 2008.

DeMan, John. Principles of Food Chemistry. New York: Aspen Publishers, 1999.

Fennema, Owen R. Food Chemistry. New York: Marcel Dekker, 1996.

Gadsby, Patricia. “Cooking for Eggheads.” Discover Magazine 2006: 38-43.

Gagnaire, Pierre. Reinventing French Cuisine. London: Stewart, Tabori & Chang, 2007.

Gardiner, Anne, and Sue Wilson. The Inquisitive Cook. New York: Henry Hold and Company, LLC, 1998.

Ghazala, Sue. Sous Vide and Cook-Chill Processing for the Food Industry. New York: Aspen Publishers, 1998.

Greweling, Peter. Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner. John Wiley and Sons, 2007.

Gutierrez, Xavier. Asfalto Culinario: El Laboratorio De Arzak. Everest Publishing, 2006.

Hoefler, Andrew. Hydrocolloids: Practical Guides for the Food Industry. Eagan Press, 2004.

Imeson, A. Thickening and Gelling Agents for Food. New York: Aspen Publishers, 1997.

Keller, Thomas. Under Pressure: Cooking Sous Vide. New York: Artisan, 2008.

Kirschenblatt-Gimblett, Barbara. “Playing to the Senses:  Food as a Performance Medium.” Performance Research 4 (1999): 1-30.

Korsmeyer, Carolyn. The Taste Culture Reader: Experiencing Food and Drink. Berg, 2005.

Kurti, Nicholas. “Chemistry and Physics in the Kitchen.” Scientific American 1994: 66-71.

Lewis, M. J. Physical Properties of Foods and Food Processing Systems. Cambridge: Woodhead Publishing, 1990.

McCance, R. A., and E. M. Widdowson. McCance and Widdowson’s the Composition of Foods. Royal Society of Chemistry, 2002.

McGee, Harold. On Food and Cooking, 2nd Edition. Scribner, 2004.

McGee, Harold. “Taking Stock of New Flavours.” Nature 1999: 17-18.

Meiselman, Herbert. Dimensions of the Meal:  The Science, Culture, Business and Art of Eating. New York: Aspen Publishers, 2000.

Page, Karen, and Andrew Dornenburg. The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs. Boston: Little, Brown and Company, 2008.

Parasecoli, Fabio. “The Chefs, The Entrepreneurs, and Their Patrons: The Avant Garde Food Scene in New York City.” Gastropolis: Food and New York City. Eds. Annie Hawk-Lawson and Jonathan Deutsch. New York: Columbia University Press, 2008. 116-131.

Parasecoli, Fabio. “Deconstructing Soup: Ferran Adrià’s Culinary Challenges.” Gastronomica 1 (2001): 60-73.

Point, Fernand. Ma Gastronomie. Overlook/Rookery, 2008.

Potter, Norman N., and Joseph H. Hotchkiss. Food Science. Springer, 1999.

Robuchon, Joel, and Robin H. R. Bellinger. The Complete Robuchon. New York: Knopf, 2008.

Rozin, E. . “The Structure of Cuisine.”  The Psychobiology of Human Food Selection. Ed. Lewis M. Barker. Westport, CT: AVI Publishing Company, Inc., 1985. 189-203.

Ruhlman, Michael. Ratio: The Simple Codes Behind the Craft of Everyday Cooking. Scribner, 2009.

Singh, R. P., and D. R. Heldman. “Introduction to Food Engineering.” Food Science and Technology (1993).

Stephen, Alistair M., Glyn O. Phillips, and Peter A. Williams. Food Polysaccharides and Their Applications. CRC Press, 2006.

Sun, Da-Wen. Emerging Technologies for Food Processing. Elsevier Academic Press, 2005.

This, Hervé. “Molecular Gastronomy.” Angewandte Chemie International Edition 41 (2002): 83-82.

This, Hervé. Molecular Gastronomy: Exploring the Science of Flavor. New York: Columbia University Press, 2005.

This, Hervé. “Food for Tomorrow? How the Scientific Discipline of Molecular Gastronomy Could Change the Way We Eat.” EMBO Reports 7 (2006): 1062-66.

This, Hervé. Kitchen Mysteries: Revealing the Science of Cooking. Trans. Jody Gladding. New York: Columbia University Press, 2007.

This, Hervé. Building a Meal: From Molecular Gastronomy to Culinary Arts and Traditions of the Table. New York: Columbia University Press, 2009.

Waldman, A.S., Schechinger, L., Govindarajoo, G., Nowick, J.S., Pignolet, L.H. “The Alginate Demonstration: Polymers, Food Science, and Ion Exchange.” Journal of Chemical Education 75 (1998): 1430-31.

Wolke, Robert L. What Einstein Told His Cook: Kitchen Science Explained. New York: W.W. Norton & Company, 2002.

%d bloggers like this: