Teubner, C. The Chocolate Bible. The Chocolate Bible. New York: Penguin Studio, 1997. New York: Penguin Studio, 1997.

Alexander, R.J. Sweeteners: Nutritive. Sweeteners: Nutritive. St. Paul, MN: Eagan, 1997. St. Paul, MN: Eagan, 1997.

Baikow, V.E. Manufacture and Refining of Raw Manufacture and Refining of Raw Cane Sugar. Cane Sugar. Amsterdam: Elsevier, 1982. Amsterdam: Elsevier, 1982.

Beckett, S.T. The Science of Chocolate. The Science of Chocolate. Cambridge: Royal Society of Chemistry, 2000. Cambridge: Royal Society of Chemistry, 2000.

Beckett, S.T., ed. Industrial Chocolate Manufacture and Use. Industrial Chocolate Manufacture and Use. 3rd ed. Oxford: Blackwell, 1999. 3rd ed. Oxford: Blackwell, 1999.

Birch, G.G., and K.J. Parker. Sugar: Science and Technology. Sugar: Science and Technology. London: Applied Science, 1979. London: Applied Science, 1979.

Blackburn, F. Sugar-cane. Sugar-cane. London: Longman, 1984. London: Longman, 1984.

Clarke, M.A. "Syrups." In Macrae, 571116.

Edwards, W.P. Science of Sugar Confectionery. Science of Sugar Confectionery. Cambridge: Royal Society of Chemistry, 2000. Cambridge: Royal Society of Chemistry, 2000.

Galloway, J.H. The Sugar Cane Industry: An Historical Geography From Its Origins to 1914. The Sugar Cane Industry: An Historical Geography From Its Origins to 1914. Cambridge: Cambridge Univ. Press, 1989. Cambridge: Cambridge Univ. Press, 1989.

G.o.dshall, M.A. et al. Sensory properties of white beet sugars. International Sugar J International Sugar J 97 (1995): 296300. 97 (1995): 296300.

Harris, N. et al. A Formulary of Candy Products. A Formulary of Candy Products. New York: Chemical Publishing Co., 1991. New York: Chemical Publishing Co., 1991.

Harris, P., ed. Food Gels. Food Gels. London: Elsevier, 1990. London: Elsevier, 1990.

Hickenbottom, J.W. Processing, types, and uses of barley malt extracts and syrups. Cereal Foods World Cereal Foods World 41 (1996): 78890. 41 (1996): 78890.

Hurst, W.J. et al. Cacao usage by the earliest Maya civilization. Nature Nature 418 (2002): 289. 418 (2002): 289.

Jackson, E.B., ed. Sugar Confectionery Manufacture. Sugar Confectionery Manufacture. New York: Van Nostrand Reinhold, 1990. New York: Van Nostrand Reinhold, 1990.

Kroh, L.W. Caramelisation in food and beverages. Food Chemistry Food Chemistry 51 (1994): 37379. 51 (1994): 37379.

Michener, W., and P. Rozin. Pharmacological versus sensory factors in the satiation of chocolate craving. Physiology and Behavior Physiology and Behavior 56 (1994): 41922. 56 (1994): 41922.

Minifie, B. Chocolate, Cocoa, and Confectionery: Chocolate, Cocoa, and Confectionery: Science and Technology. Science and Technology. 3rd ed. New York: Van Nostrand Reinhold, 1989. 3rd ed. New York: Van Nostrand Reinhold, 1989.

Nabors, L.O., ed. Alternative Sweeteners. Alternative Sweeteners. 3rd ed. New York: Dekker, 2001. 3rd ed. New York: Dekker, 2001.

Pennington, N.L., and C.W. Baker. Sugar: A User's Sugar: A User's Guide to Sucrose. Guide to Sucrose. New York: Van Nostrand Reinhold, 1990. New York: Van Nostrand Reinhold, 1990.

Sweeting, L.M. Experiments at home: Wintergreen candy and other triboluminescent materials. 1998, http://www.towson.edu/sweeting/wg/candywww.htm.

Taylor, C.N. Truffles and pralines. The Manufacturing Confectioner The Manufacturing Confectioner (May 1997), 9094. (May 1997), 9094.

Vinson, J.A. et al. Phenol antioxidant quant.i.ty and quality in foods: Cocoa, dark chocolate, and milk chocolate. J Agric Food Chem. J Agric Food Chem. 47 (1999): 482124. 47 (1999): 482124.

Whistler, R.L., and J.N. BeMiller, eds. Industrial Industrial Gums. Gums. 3rd ed. San Diego, CA: Academic, 1993. 3rd ed. San Diego, CA: Academic, 1993.

Whistler, R.L. et al., eds. Starch: Chemistry and Technology. Starch: Chemistry and Technology. 2nd ed. Orlando: Academic, 1984. 2nd ed. Orlando: Academic, 1984.

Winston, M. The Biology of the Honey Bee. The Biology of the Honey Bee. Cambridge, MA: Harvard Univ. Press, 1987. Cambridge, MA: Harvard Univ. Press, 1987.

Chapter 13: Wine, Beer, and Distilled Spirits.

Brode, B. et al. Beer Judge Certification Program: Guide to Beer Styles for Home Brew Beer Beer Judge Certification Program: Guide to Beer Styles for Home Brew Beer Compet.i.tions. Compet.i.tions. Hayward, CA: BJCP, 2001. Hayward, CA: BJCP, 2001.

Civil, M. Modern brewers re-create an ancient beer. http://oi.uchicago.edu/OI/IS/CIVIL/NN_ FAL91/NN_Fal91.html Harper, P. The Insider's Guide to Sake. The Insider's Guide to Sake. Tokyo: Kodansha, 1998. Tokyo: Kodansha, 1998.

Jackson, M. Great Beer Guide. Great Beer Guide. New York: Dorling Kindersley, 2000. New York: Dorling Kindersley, 2000.

Johnson, H. Vintage: The Story of Wine. Vintage: The Story of Wine. New York: Simon and Schuster, 1989. New York: Simon and Schuster, 1989.

Johnson, H., and J. Robinson. The World Atlas of The World Atlas of Wine. Wine. 5th ed. London: Mitch.e.l.l Beazley, 2001. 5th ed. London: Mitch.e.l.l Beazley, 2001.

Kramer, M. Making Sense of Wine. Making Sense of Wine. 2nd ed. Philadelphia: Running Press, 2003. 2nd ed. Philadelphia: Running Press, 2003.

McGovern, P.E. et al., eds. The Origins and Ancient History of Wine. The Origins and Ancient History of Wine. Amsterdam: Gordon and Breach, 1996. Amsterdam: Gordon and Breach, 1996.

Papazian, C. The Home Brewer's Companion. The Home Brewer's Companion. New York: Avon, 1994. New York: Avon, 1994.

Robinson, J. The Oxford Companion to Wine. The Oxford Companion to Wine. Oxford: Oxford Univ. Press, 1994. Oxford: Oxford Univ. Press, 1994.

Waymack, M.H., and J.F. Harris. The Book of Cla.s.sic American Whiskeys. The Book of Cla.s.sic American Whiskeys. Chicago: Open Court, 1995. Chicago: Open Court, 1995.

Wilson, J.E. Terroir: The Role of Geology, Climate, and Culture in the Making of French Wines. Terroir: The Role of Geology, Climate, and Culture in the Making of French Wines. Berkeley: Univ. of California Press, 1998. Berkeley: Univ. of California Press, 1998.

Adams, M.R. "Vinegar." In Microbiology of Fermented Foods Microbiology of Fermented Foods, edited by B.J.B. Wood, 2 vols. Vol. 1, 145. New York: Elsevier, 1985.

Augustin, J. et al. Alcohol retention in food preparation. J American Dietetic a.s.soc. J American Dietetic a.s.soc. 92 (1992): 48688. 92 (1992): 48688.

Aylott, R.I., and E.G. Hernandez. "Gin." In Caballero, 288998.

Bakalinsky, A.T., and M.H. Penner. "Alcohol." In Caballero, 10728.

Bertrand, A., and R. Cantagrel. "Brandy and Cognac." In Caballero, 584605.

Blanchard, L. et al. Formation of furfurylthiol exhibiting a strong coffee aroma during oak barrel fermentation from furfural released by toasted staves. J Agric Food Chem. J Agric Food Chem. 49 (2001): 483335. 49 (2001): 483335.

Cocchi, M. et al. Determination of carboxylic acids in vinegars and in aceto balsamico tradizionale di Modena by HPLC and GC methods. J Agric Food Chem. J Agric Food Chem. 50 (2002): 525561. 50 (2002): 525561.

Conner, H.A., and R.J. Allgeier. Vinegar: Its History and Development. Advances in Applied Microbiology Advances in Applied Microbiology 20 (1976): 81133. 20 (1976): 81133.

Conner, J.M. et al. Release of distillate flavor compounds in Scotch malt whisky. J Sci Food Agric. J Sci Food Agric. 79 (1999): 101520. 79 (1999): 101520.

De Keersmaecker, J. The mystery of lambic beer. Scientific American Scientific American (August 1996), 7478. (August 1996), 7478.

Ebeler, S. a.n.a.lytical chemistry: Unlocking the secrets of wine flavor. Food Reviews International Food Reviews International 17 (2001): 4564. 17 (2001): 4564.

Fahrasmane, L., and A. Parfait. "Rum." In Caballero, 502127.

Fix, G. Principles of Brewing Science. Principles of Brewing Science. Boulder, CO: Brewers Publications, 1989. Boulder, CO: Brewers Publications, 1989.

Fleming, M. et al. "Ethanol." In Goodman and Goodman and Gilman's The Pharmacological Basis of Therapeutics, Gilman's The Pharmacological Basis of Therapeutics, edited by L.S. Goodman et al., 10th ed. 42945. New York: McGraw-Hill, 2001. edited by L.S. Goodman et al., 10th ed. 42945. New York: McGraw-Hill, 2001.

Harris, R., and D.H. West. "Caribbean rum: Its manufacture and quality." In Chemistry and Chemistry and Processing of Sugarbeet and Sugarcane, Processing of Sugarbeet and Sugarcane, edited by M.A. Clarke and M.A. G.o.dshall, 31340. Amsterdam: Elsevier, 1988. edited by M.A. Clarke and M.A. G.o.dshall, 31340. Amsterdam: Elsevier, 1988.

Hayman, C.F. "Vodka." In Caballero, 606869.

Jackson, R.J. Wine Tasting: A Professional Handbook. Wine Tasting: A Professional Handbook. San Diego, CA: Academic, 2002. San Diego, CA: Academic, 2002.

Jackson. R.S. Wine Science. Wine Science. 2nd ed. San Diego, CA: Academic, 2000. 2nd ed. San Diego, CA: Academic, 2000.

Lavigne, V. et al. Identification and determination of sulfur compounds responsible for "grilled" aroma in wines. Science des Aliments Science des Aliments 18 (1998): 17591. 18 (1998): 17591.

Ledauphin, J. et al. Chemical and sensorial aroma characterization of freshly distilled Calvados. J Agric Food Chem. J Agric Food Chem. 51 (2003): 43342. 51 (2003): 43342.

Licker, J.L. et al. "What is 'Brett' (Brettanomyces) (Brettanomyces) flavor? A preliminary investigation." In flavor? A preliminary investigation." In Chemistry of Wine Flavor, Chemistry of Wine Flavor, edited by A.L. Waterhouse and S.E. Ebeler, 96115. Washington, DC: American Chemical Society, 1998. edited by A.L. Waterhouse and S.E. Ebeler, 96115. Washington, DC: American Chemical Society, 1998.

Mosedale, J.R., and J.L. Puech. "Barrels: wine, spirits, and other beverages." In Caballero, 393402.

Neve, R.A. Hops. Hops. London: Chapman and Hall, 1991. London: Chapman and Hall, 1991.

n.o.ble, A.C., and G.F. Bursick. The contribution of glycerol to perceived viscosity and sweetness in white wine. Am J Enology and Viticulture Am J Enology and Viticulture 35 (1984): 11012. 35 (1984): 11012.

Olson, R.W. et al. Absinthe and [.gamma]-amin.o.butyric acid receptors. Proceedings of the National Proceedings of the National Academy of Sciences Academy of Sciences 97 (2000): 441718. 97 (2000): 441718.

Peynaud, E. The Taste of Wine. The Taste of Wine. London: Macdonald, 1987. London: Macdonald, 1987.

Piggott, J.R., and Conner, J.M. "Whisky, whiskey, and bourbon." In Caballero, 617183.

Swings, J. "The genera Acetobacter Acetobacter and and Glucon.o.bacter. Glucon.o.bacter. " In " In The Prokaryotes, The Prokaryotes, edited by A. Balows et al., 2nd ed. Vol. 3, 226886. New York: Springer, 1992. edited by A. Balows et al., 2nd ed. Vol. 3, 226886. New York: Springer, 1992.

Verachtert, H., and R. De Mot, eds. Yeast: Biotechnology and Biocatalysis. Yeast: Biotechnology and Biocatalysis. New York: Dekker, 1990. New York: Dekker, 1990.

Wiese, J.G. et al. The alcohol hangover. Annals of Annals of Internal Medicine Internal Medicine 132 (2000): 897902. 132 (2000): 897902.

Chapter 14: Cooking Methods and Utensil Materials.

Fennema, O., ed. Food Chemistry. Food Chemistry. 3rd ed. New York: Dekker, 1996. 3rd ed. New York: Dekker, 1996.

Hallstrom, B. et al. Heat Transfer and Food Products. Heat Transfer and Food Products.London: Elsevier, 1990.

McGee, H. From raw to cooked: The transformation of flavor. In The Curious Cook: More The Curious Cook: More Kitchen Science and Lore, Kitchen Science and Lore, 297313. San Francisco: North Point, 1990. 297313. San Francisco: North Point, 1990.

McGee, H., J. McInerny, and A. Harrus. The virtual cook: modeling heat transfer in the kitchen. Physics Today Physics Today (November 1999): 3036. (November 1999): 3036.

Scientific American. Special issue on "Materials." September 1967. Special issue on "Materials." September 1967.

Chapter 15: The Four Basic Food Molecules.

Barham, P. The Science of Cooking. The Science of Cooking.Berlin: Springer-Verlag, 2001.

Fennema, O., ed. Food Chemistry. Food Chemistry. 3rd ed. New York: Dekker, 1996. 3rd ed. New York: Dekker, 1996.

Penfield, M.P., and A.M. Campbell. Experimental Experimental Food Science. Food Science. 3rd ed. San Diego, CA: Academic, 1990. 3rd ed. San Diego, CA: Academic, 1990.

APPENDIX: A CHEMISTRY PRIMER.

Hill, J.W., and D.K. Kolb. Chemistry for Changing Times. Chemistry for Changing Times. 8th ed. Upper Saddle River, NJ: Prentice Hall, 1998. 8th ed. Upper Saddle River, NJ: Prentice Hall, 1998.

Snyder, C.H. The Extraordinary Chemistry of The Extraordinary Chemistry of Ordinary Things. Ordinary Things. New York: Wiley, 1992. New York: Wiley, 1992.

Permissions

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 Journal of Food Science 42 (1977): 11931200. Reprinted with permission. 42 (1977): 11931200. Reprinted with permission.

Excerpts from The Viandier of Taillevent, 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. 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 The Iliad by Homer, translated by Robert f.a.gles, copyright 1990 by Robert f.a.gles. Used by permission of Viking Penguin, a division of Penguin Group (USA) Inc. by Homer, translated by Robert f.a.gles, copyright 1990 by Robert f.a.gles. Used by permission of Viking Penguin, a division of Penguin Group (USA) Inc.