In the News . . .

• Study shows top 'ingredient' to good-tasting coffee -- PsyOrg (01 August 2022)
  
  
• Revealed: how Monsanto's 'intelligence center' targeted journalists and activists -- The Guardian (08 August 2019)
  
  
• 'Forever chemicals' found in seafood, meats and chocolate cake, FDA says -- The Guardian (03 June 2019)
  
  
• Chemicals in packaging, carpets and non-stick pans 'may contribute to obesity' -- The Guardian (13 February 2018)
  
  
• Is sugar really as addictive as cocaine? Scientists row over effect on body and brain -- The Guardian (25 August 2017)
  
  
• The Technology Behind Good Coffee -- The New York Times (26 July 2017)
  
  
• China Moves a Step Forward in Its Quest for Food Security -- The New York Times (05 April 2017)
  
  
• The secret of why we like to eat chocolate -- BBCNews (24 February 2017)
  
  
• Is America's most common pesticide responsible for killing our bees? -- The Guardian (05 February 2017)
  
  
• Chemical giant Bayer agrees to buy Monsanto for $66 billion -- MPRNews (14 September 2016)
  
  
• M&S becomes first supermarket to offer anti-bacterial shopping bags to banish bugs such as E. coli -- The Telegraph (10 September 2016)
  
  
• Ale Genomics: How Humans Tamed Beer Yeast -- Nature (08 September 2016)
  
  
• Caffeine: The World’s Most Popular Drug -- Gastropod (22 March 2016)
  
  
• What food companies learn from U of M chew-bot -- MPRNews (19 February 2016)
  
  
• Report: More pollinators species in jeopardy, threatening world food supply -- MPRNews (28 February 2016
  
  
• How Much of the Most Common Weed Killer Are You Eating? The FDA Doesn’t Know -- TakePart (19 February 2016)
  
  
• A Probable Carcinogen Is Now the Most Heavily Used Weed Killer in History -- TakePart (02 February 2016)
  
  
• Why the calorie is broken -- BBCFuture (01 February 2016)
  
  
• Making Sugar Twice as Sweet [DouxMatok] -- Smithsonian (23 December 2015)
  
  
• Eschliman, Dwight, Steve Ettlinger. Ingredients: A visual Exploration of 75 Additives and 25 Food Products. NY: Regan Arts, 2015.
  
  
• A Surprising Peek Into Your Food -- National Geographic (17 September 2015)
  
  
• The molecular medley that gives bacon its rich flavor -- BBCFuture (30 July 2015)
  
  
• Pepsi to drop artificial sweetener aspartame -- BBCNews (27 April 2015)
  
  
• The secrets of fake flavours -- BBC (29 August 2014)
  
  
• The secret to making great-tasting yoghurt -- BBC News (18 August 2013)
  
  
• Why You Like What You Like -- Tom Vanderbilt, The Smithsonian Magazine (June 2013)
  
  
• Lost in the Supermarket -- Mark Bittman, The New York Times (09 April 2013)
  
  
• Michael Moss, Salt Sugar Fat
  
  
  • Michael Moss on 'Salt Sugar Fat,' how we got so addicted -- MPRNews (1 March 2013)
    
    
  • Book pick: 'Salt Sugar Fat' by Michael Moss -- MPRNews (26 February 2013)
    
    
  • The Extraordinary Science of Addictive Junk Food -- MICHAEL MOSS, The New York Times (20 February 2013)
    
    
  • Moss, Michael. Salt Sugar Fat: How the Food Giants Hooked Us. Random House, 2013.

     

• Bringing food chemistry to life: A blog about food and its components -- Andrew Ross, Oregon State University
  
  
• The Chemistry of Amino Acids -- The Biological Project, Biochemistry, University of Arizona
  
  
• Ferran Adrià speech at the Culinary Institute of America [Molecular Gastronomy]
  
  
• Food Additives -- The Huffington Post
  
  
• video: Food Design -- Directed by Martin Hablesreiter and Sonja Stummerer (Food Design takes a sneak peek into the secret laboratories of a major food manufacturer, where designers and scientists are developing your favorite mouthful of tomorrow) [contains advertising]
  
  
• Fraser, Evan D.G., and Andrew Rimas. Empires of Food: Feast, Famine, and the Rise and Fall of Civilizations. NY: Free Press, 2010.
  
  
• Lawrence, Felicity. Eat Your Heart Out: Why the Food Business is Bad for the Planet and Your Health. London: Penguin Books, 2008.
  
  
• Lawrence, Felicity. Not on the Label: What Really Goes into The Food on Your Plate, Revised Edition. London: Penguin Books, 2013.
  
  
• Lustig, Robert H. Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease. NY: Hudwon Street Press / Penguine, 2012.
  
  
• Martindale's Calculators On-Line Center Part IA-E - Agriculture
  
  
• Martindale's Calculators On-Line Center Part II-N - Nutrition
  
  
• Martindale's Nutrition Center Anatomy, Flavors, Food Chemistry & Microbiology, Nutrition
  
  
• Martindale's Nutrition Center Cooking Demonstrations, Recipes, Food Additives & Preservation
  
  
• Martindale's Nutrition Center Dairy, Meat, Fish, Poultry, Cereals, Fruit, Vegetalbes, Herbs etc.
  
  
• McGee, Harold. The Curious Cook: More Kitchen Science and Lore. NY: Farrar, Strauss & Giroux, 1990.
  
  
• McGee, Harold. On Food and Cooking. NY: Charles Scribner's Sons, 1984.
  
  
• Perlmutter, David and Kristin Loberg. Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar--Your Brain's Silent Killer. NY: Little, Brown and Company, 2013.
  
  
• Pollan, Michael. Cooked: A Natural History of Transformation. NY: Penguin, 2013.
  
  
• Processed Foods -- HuffingtonPost
  
  
• Roberts, Paul. The End of Food. Boston: Houghton Mifflin, 2008.
  
  
• Robin, Marie-Monique. The World According to Monsanto. New Press, 2012.
  • [film] The World According to Monsanto, Marie-Monique Robin, Director. (109 min., 2008)
  • The World According to Monsanto (2008, 108 min.) -- [from Top Documentary Films]
    
    
• Schatzker, Mark. The Dorito Effect: The Surprising New Truth About Food and Flavor. NY: Simon & Schuster, 2015.
  
  
• "Tea Chemistry," The Periodic Table of Videos -- University of Nottingham
  
  
• Virtual Textbook of Organic Chemistry -- William Reusch
  
  
• Warner, Melanie. Pandora's Lunchbox: How Processed Food Took Over the American Meal. NY: Simon & Schuster, 2013.
  
  
• Zaraska, Marta. Meathooked: The History and Science of Our 2.5-Million-Year Obsession with Meat. NY: Basic Books, 2016.