“Chefs all over the world know the truth: cooking is science, and science is cooking. Throughout history, many amazing discoveries have been made by scientists working with foods and chefs using a scientific approach. Nicolas Appert, a French confectioner and chemist, became the inventor of the preservation process, a new way of safely storing food, in the early 19th century. Pasteurization technology, pioneered by microbiologist Louis Pasteur, revolutionized the food industry—and likely saved millions of lives along the way. In this book, we look at food as a science, but food is also about history, culture, diplomacy, national security, and more. very, very much. Society will be stronger if we have a better understanding of where our food comes from and how much of an impact it has on the world around us. That's why this book—and the Harvard course it's based on—is such a valuable resource. Interesting for everyone, not just science students, it will help readers make connections and create a systematic picture of the fascinating world of food.” Jose Andres, American chef. Winner of the 2009 Chef of the Year award, the James Beard Foundation's Outstanding Chef award and the 2009 GQ Man of the Year award. The publisher's design is preserved in PDF A4 format.