Micrographs of whipped cream courtesy of H.D. Goff and
A.K. Smith, University of Guelph.
Diagram of cheesemaking, created by Soyoung Scanlan,
Andante Dairy, and reprinted by permission.
Micrograph of egg yolk from C.M. Chang, W.D. Powrie,
and O. Fennema, Microstructure of egg yolk. Journal of Food Science 42 (1977): 1193–1200.
Reprinted with permission.
Excerpts from The Viandier of
Taillevent, translated and edited by Terence Scully. Copyright
© 1988 by the University of Ottawa Press (Web site:
www.uopress.uottawa.ca). Reprinted with permission.
“The Rage of Achilles” by Homer, from The Iliad by Homer, translated by Robert Fagles,
copyright © 1990 by Robert Fagles. Used by permission of Viking
Penguin, a division of Penguin Group (USA) Inc.
Micrographs of meat fibers and oil droplets from
Palmer, Helen Hanson; Osman, Elizabeth; Campbell, Ada Marie;
Bowers, Jane; Drahn, Marcia; Palumbo, Mary; Jacobson, Marion;
Charley, Helen G.; Berkeley, Selma; Food
Theory and Applications, 1st edition, copyright ©1986.
Reprinted by permission of Pearson Education, Inc., Upper Saddle
River, NJ.
Micrograph of wheat grain courtesy of Ann Hirsch. Flour
micrographs from R.C. Hoseney and P.A. Seib, Structural differences
in hard and soft wheats. Bakers Digest
47 (1973): 26–28. Reprinted by permission.
Micrographs of gluten from J.E. Bernardin and D.D.
Kasarda, The microstructure of wheat protein fibrils. Cereal Chemistry 40(1973): 735–45. Reprinted by
permission.
Excerpt from “Ode to Bing”
from Pasta: The Story of a Universal
Food by Silvano Serventi and Françoise Sabban, translated by
Antony Shugaar. Copyright © 2002 Columbia University Press.
Reprinted with permission of the publisher.
Excerpt from Moretum,
translated by E.J. Kenney. Copyright © 1984 E.J. Kenney. Reprinted
with permission of Gerald Duckworth and Co., Ltd.
Micrographs of starch granules from B.S. Miller, R.I.
Derby, and H.B. Trimbo, A pictorial explanation for the increase in
viscosity of a heated wheat starch-water suspension. Cereal Chemistry 50(1973): 271–80. Reprinted by
permission.
Micrograph of oil droplets from C.M. Chang, W.D.
Powrie, and O. Fennema, Electron microscopy of mayonnaise.
Canadian Institute of Food Science and
Technology Journal 5 (1972): 134–37. Reprinted by
permission.
Excerpt from Hymn to Ninkasi, English translation by
Miguel Civil.
http://oi.uchicago.edu/OI/IS/CIVIL/NN_FAL91/NN_Fal91_hymn.html.
Copyright © 2002 Oriental Institute, University of Chicago.
Reprinted courtesy of the Oriental Institute of the University of
Chicago.
Micrograph of yeast courtesy of Alastain Pringle,
Research Director, Anheuser Busch Inc.
