Science and Craft of Artisanal Food

You are what you eat, and today's consumers care about the origins of their food. Artisanal food embodies those concerns, tailoring processes to raw materials to achieve the artisan's vision of the perfect product. The Science and Craft of Artisanal Food describes the science behind small and large-scale production of food, distinguishing artisanal production from normal commercial practice.

List of contents

• 1. Marketing Artisanal Products


• 2. Beer: Artfully Scientific on Every Level


• 3. Artist Winemaker


• 4. Artisanal Chocolate


• 5. Artisanal Coffee


• 6. Artisanal Cheese


• 7. The Chemistry and Flavor of Artisanal Honey


• 8. Industrial and Artisanal Olive Oil


• 9. Artisanal Fruits and Vegetables

About the author

Michael H. Tunick has had 40 years of experience as a chemist and research chemist at the U.S. Department of Agriculture. In that role, he planned and conducted research aimed at creating new dairy products and expanding marketability of existing products. Since retiring from USDA in 2017, Dr. Tunick has been an Assistant Clinical Professor of Food Science at Drexel University. He teaches a variety of courses and serves as a mentor for students in the M.S. in Food Science program.

Andrew L. Waterhouse is the Director of the Robert Mondavi Institute at the University of California, Davis. He attained his PhD in chemistry from the University of California, Berkeley and has an Honorary Doctorate from the University of Bordeaux. His graduate students and post-docs are winemakers, researchers, and faculty in California and elsewhere around the globe. He is a co-author of Understanding Wine Chemistry (2016) and is the Co-Editor in Chief of The Journal of the Science of Food and

Agriculture.

Summary

You are what you eat, and today's consumers care about the origins of their food. Artisanal food embodies those concerns, tailoring processes to raw materials to achieve the artisan's vision of the perfect product. The Science and Craft of Artisanal Food describes the science behind small and large-scale production of food, distinguishing artisanal production from normal commercial practice.

Product details

• Authors: Michael H. (Assistant Clinical Professor o Tunick
• Assisted by: Michael H. Tunick (Editor), Tunick Michael H. (Editor), Andrew L. Waterhouse (Editor)
• Publisher: Oxford University Press
• Languages: English
• Product format: Hardback
• Released: 02.07.2023
• EAN: 9780190936587
• ISBN: 978-0-19-093658-7
• No. of pages: 224
• Subjects: Natural sciences, medicine, IT, technology > Biology > Biochemistry, biophysics; Social sciences, law, business > Social sciences (general); COOKING / General, SCIENCE / Life Sciences / Biochemistry, SOCIAL SCIENCE / Anthropology / Cultural & Social, biochemistry, Cookery / food & drink etc, Food & society, Food & beverage technology, Food and beverage technology, Agribusiness and primary industries, Cultural studies: food and society, TECHNOLOGY & ENGINEERING / Food Science / General, Cookery / food and drink / food writing, Primary industries