Chemistry of Cooking

Endnotes

1. Buldu, “Children’s Perceptions of Scientists,” 121.
2. Barham, Science of Cooking, 30.
3. Wolke, Einstein Told His Cook, 4.
4. Wolke, Einstein Told His Cook, 4.
5. Barham, Science of Cooking, 30.
6. Wolke, Einstein Told His Cook, 4.
7. Barham, Science of Cooking, 30.
8. Barham, Science of Cooking, 31.
9. Barham, Science of Cooking, 31.
10. Barham, Science of Cooking, 31.
11. McWilliams, Foods: Experimental Perspectives, 133.
12. McWilliams, Foods: Experimental Perspectives, 145.
13. Barham, Science of Cooking, 13.
14. McWilliams, Foods: Experimental Perspectives, 170.
15. Reactions: The American Chemical Society Undergraduate Blog, “High Fructose Corn Syrup vs. Sugar.”
16. Reactions: The American Chemical Society Undergraduate Blog, “High Fructose Corn Syrup vs. Sugar.”
17. McGee, Food and Cooking, 589.
18. Reactions: The American Chemical Society Undergraduate Blog, “High Fructose Corn Syrup vs. Sugar.”
19. Fennema, Food Chemistry, 175.
20. Fennema, Food Chemistry, 174
21. Fennema, Food Chemistry, 178.
22. Barham, Science of Cooking, 14.
23. McGee, Food and Cooking, 589.
24. Fennema, Food Chemistry, 178.
25. Barham, Science of Cooking, 15.
26. Fennema, Food Chemistry, 205.
27. McGee, Food and Cooking, 589.
28. Barham, Science of Cooking, 15.
29. Barham, Science of Cooking, 13.
30. Fennema, Food Chemistry, 178.
31. Barham, Science of Cooking, 14.
32. Fennema, Food Chemistry, 175.
33. Abbott, Sugar A Bittersweet History, 13.
34. McGee, Food and Cooking, 385.
35. Abbott, Sugar A Bittersweet History, 13.
36. McGee, Food and Cooking, 389.
37. Wolke, Einstein Told His Cook, 8-9.
38. McGee, Food and Cooking, 390-391.
39. McGee, Food and Cooking, 388.
40. McGee, Food and Cooking, 389.
41. Wolke, Einstein Told His Cook, 15.
42. United States Department of Agriculture, Sugar and Sweeteners.
43. Wolke, Einstein Told His Cook, 9.
44. McGee, Food and Cooking, 392.
45. McGee, Food and Cooking, 395.
46. McWilliams, Foods: Experimental Perspectives, 134.
47. McWilliams, Foods: Experimental Perspectives, 134.
48. McGee, Food and Cooking, 395.
49. McGee, Food and Cooking, 396.
50. Crosby, Science of Good Cooking, 421.
51. McGee, Food and Cooking, 394.
52. Fennema, Food Chemistry, 177.
53. McGee, Food and Cooking, 376.
54. McGee, Food and Cooking, 569.
55. Wolke, Einstein Told His Cook, 37.
56. McGee, Food and Cooking, 570.
57. Wolke, Einstein Told His Cook, 37.
58. Wolke, Einstein Told His Cook, 38.
59. Kowitt, “Hunt for the Perfect Sugar.”
60. McGee, Food and Cooking, 630.
61. McGee, Food and Cooking, 578.
62. McGee, Food and Cooking, 578.
63. McGee, Food and Cooking, 631.
64. McGee, Food and Cooking, 578.
65. Wolke, Einstein Told His Cook, 21.
66. Wolke, Einstein Told His Cook, 22.
67. Crosby, Science of Good Cooking, 410.
68. McWilliams, Foods: Experimental Perspectives, 162.
69. McWilliams, Foods: Experimental Perspectives, 147.
70. Crosby, Science of Good Cooking, 411.
71. Barham, Science of Cooking, 32.
72. McWilliams, Foods: Experimental Perspectives, 148.
73. McWilliams, Foods: Experimental Perspectives, 148.
74. Barham, Science of Cooking, 32.
75. Fennema, Food Chemistry, 172.
76. McGee, Food and Cooking, 609.
77. Barham, Science of Cooking, 33.
78. Barham, Science of Cooking, 33.
79. McGee, Food and Cooking, 609.
80. Wolf, What We Eat, 148.
81. Mintz, Sweetness and Power, 32.
82. Mintz, Sweetness and Power, 39.
83. Mintz, Sweetness and Power, 42.
84. Abbott, Sugar A Bittersweet History, 6.
85. Aronson & Budhos, Sugar Changed the World, 62.
86. McGee, Food and Cooking, 388.
87. Mintz, Sweetness and Power, 68.
88. Sitwell, History of Food, 17.
89. Wolf, What We Eat, 149.
90. Kimmerle, Candy: The Sweet History, 22.
91. Sitwell, History of Food, 79.
92. Sitwell, History of Food, 126.
93. Sitwell, History of Food, 159.
94. Kimmerle, Candy: The Sweet History, 24.
95. Ervin et al., “Consumption of Added Sugars Among U.S. Adults,” 1.
96. Ervin et al., “Consumption of Added Sugar Among U.S. Children and Adolescents,” 1.
97. United States Department of Agriculture, Dietary Guidelines for Americans, 13.
98. World Health Organization, Guideline: Sugar Intake, 12.
99. Centers for Disease Control and Prevention, “Limit for Added Sugars.”
100. McGee, Food and Cooking, 425.
101. Taubes, “Is Sugar Toxic?.”
102. Yang et al., “Sugar Intake and Cardiovascular Mortality,” 523.
103. Yang et al., “Sugar Intake and Cardiovascular Mortality,” 520.
104. Exploratorium, “Rock Sugar Recipe.”
105. Parks, “Scratch Caramel Apples Recipe.”