Book of Donmon Teith

“Anyone who eats should read this book: You will come to the table with new appreciation for the intersections between race and food . . . powerful.”—Anna

Controlling, measuring, and "designing" the color of food are critical concerns in the food industry, as the appeal of food is chiefly determined visually, with

The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more

This book describes the philosophy of total appearance of food, the factors comprising it, and its application to the food industry. The new edition has been th

A 3-volume reference set you'll use every day. • Suppose you are the regulatory affairs manager for a food company, and your boss calls about "beet red",