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MET ML619: The Science of Food and Cooking
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MET ML619: The Science of Food and Cooking
The Science of Food and Cooking
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MET ML701: Introduction to Gastronomy: Theory and Methodology (Fall 2022)
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Background Sources
Chemistry of Cooking
Principles of Food Chemistry
Handbook of Food Chemistry
Essentials of Food Science
The Science of Taste and Flavor (Science Reference Guide, Library of Congress)
Science of Spices and Culinary Herbs - Latest Laboratory, Pre-Clinical, and Clinical Studies
The Oxford Companion to Food
Anthropology/Sociology & interim Philosophy Librarian
Chris Smith
Contact:
jchris@bu.edu
Mugar Memorial Library
617-353-2376
Subjects:
Anthropology
,
Gastronomy
,
Philosophy
,
Sociology
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