New Book
- Molecules, Microbes, and Meals: The Surprising Science of Food The goal of Molecules, Microbes, and Meals is to provide an overview of the science of food, exploring all aspects of how food products we purchase and consume come to have the characteristics they do. The key focus is on the science underpinning the appearance, flavor, texture and qualities of food, and the transformations that occur when we cook food products. Every food product is a highly complex scientific entity, and a key objective of the book is to show that an understanding of the science of food can enhance our appreciation and wonder at it.
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Featured Books
- BU Libraries Search (BULS) This link opens in a new windowBU Libraries Search provides a single place to search for a wide variety of academic material provided by the library. The material covered by the search includes books, journals, scores, video and audio recordings, and other physical items held by the library. The search also covers ebooks and ejournals owned by the library, as well as online material provided by the library from a variety of sources.
- BU Gastronomy Cookbook Library Catalog on LibraryThing Catalog of 3600+ cookbooks and other food studies titles held by the Cookbook Library, a non-circulating collection housed within the Gastronomy program in the Fuller Building,
