Unit X: Food Chemistry
“Cooking—of whatever kind, everyday or extreme—situates us in the world in a very special place, facing the natural world on one side and the social world on the other. The cook stands squarely between nature and culture, conducting a process of translation and negotiation. Both nature and culture are transformed by the work. And in the process, I discovered, so is the cook.”
― Michael Pollan, Cooked: A Natural History of Transformation
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods.