In The Field

I heart food chemistry

I heart food chemistry, and for more than one reason. First of all, it is easy to get into the science when you can immediately relate it to cheese or grapes or Parma ham or something nummy like that. And secondly, it demonstrates how seriously we take the pleasure of eating. Much of food chemistry is concerned with ensuring that when we decide to spend an evening eating bon bons and drinking champagne in the bath our chocolate is not adulterated with inferior cocoa butter fat equivalents and our champagne is actually from Champagne. 

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