Nature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food structures enter our mouths and different sensations invade our bodies. By the time these structures reach our cells, they have been broken back down into molecules that serve as fuel and raw materials for our bod
Nutritious and Delicious Molecules. Food Materials and Structures. Journey to the Center of Our Food. From Farm to Cells and Back. A Pinch of Mathematics. Nutritional and Culinary Thermodynamics. Between Brain and Cell. Culinary Technologies and Food Structures. The Pleasure of Eating. The Empowerment of Chefs. The Science that Fascinates Chefs. Healthy Habits. Final Comments.