xxi
Features
George Washington
Carver . . . . . . . . . . . 9
Temperature
Scales . . . . . . . . . . 128
How Soft Drinks
Got Started . . . . . 190
Enzymes and Insulin
Production . . . . . . . . .340
Margarine—A Modifi ed Fat . . . . . . . . . . . 443
Food Poisoning or Witchcraft? . . . . . . . . . 497
Louis Pasteur: One of the
World’s Greatest Scientists . . . . . . . . . . . 516
Creutzfeldt-Jakob Disease . . . . . . . . . . . . . 550
History of Canning . . . . . . . . . . . . . . . . . . 581
A Brief History of Frozen Food . . . . . . . . 589
Smoking as a Means of
Preserving Foods . . . . . . . . . . . . . . . . . . . 614
Chocolate: A Complex Mixture . . . . . . . . 688
Food Products
“Certifi ed”
Organic . . . . . . . . . 14
Healthful
Grilling . . . . . . . . 125
The Trouble
with Beans . . . . . 256
Is My Chicken Done? . 322
How Do They Make
the Cherry Centers? . . . . . . . . . . . . . . . . 353
Making Fruit Leather . . . . . . . . . . . . . . . . . 617
The Metric System
and Foreign Trade . 33
Acid Rain . . . . . . . . 152
Prescribing Food
in Japan . . . . . . . . 420
Is There a Link
Between Taste-Bud
Sensitivity and
Weight? . . . . . . . . . 65
Senses and Aging . . 71
Obesity and Corn
Syrup . . . . . . . . . . 221
Enzyme-Producing
Gene . . . . . . . . . . . 355
Research Expands Understanding
of Fat-Soluble Vitamins . . . . . . . . . . . . . 370
High Soy Diets . . . . . . . . . . . . . . . . . . . . . . 408
Broccoli, Anyone? . . . . . . . . . . . . . . . . . . . . 409
Tea Varieties . . . . . . . . . . . . . . . . . . . . . . . . 418
Can You Tell the Difference? . . . . . . . . . . . 446
The Good, the Bad, and the Ugly . . . . . . 463
The Connection Between
Fruit and Flowers . . . . . . . . . . . . . . . . . . 738