Did anyone knows of some good resources to start learning about food chemistry? I am thinking specifically about a description of the chemical processes involved e.g. in cooking/preparing the different foods and their relation with changes in flavor etc.

Also: do you know a reliable source to understand what is the purpose of all food additive used by the industry? Here I am not thinking about colorant/preservatives and the like, but more about the "strange supernumerary" ingredients we can see on industrial food's labels.


McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture will answer most questions on what the chemistry is behind most cooking processes, without being too academic.

  • For a more academic look at the chemistry of the subject find Hervé This is one of the founders of the Molecular Gastronomy movement. – FordBuchanan Jul 22 '10 at 14:51
  • +1 excellent book, in frequent use in my home. I daren't take it to work as I'm sure someone would borrow it! – daniel Jul 22 '10 at 17:03
  • is there a particular book you would recommend to get started with molecular gastronomy? – Sobachatina Sep 30 '10 at 14:33
  • @FordBuchanan: That book doesn't appear to be available in the U.S. for some reason, although this one is. Do you know how they're related? – Flimzy Oct 20 '11 at 20:50
  • Yes, that's the US edition. – FordBuchanan Nov 16 '11 at 14:55

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