Jeanne Miller

How important is your nose in sensing flavor? Try this: hold your nose while beginning to chew a jelly bean. Release your nose and see how the flavor changes.

Food Science

Chapter 1     A Matter of Taste
How your tongue and nose work together when you eat.

Chapter 2     The Science of Cooking
Chefs study the chemistry of foods to invent new dishes and make classic dishes in new ways.

Chapter 3     Fake Food
The food industry works to create tasty and healthful substitutes for sugar, salt, and fat.

Chapter 4     Slowwww Food
Fighting factory-style food production, from the farm to the table.

Chapter 5     Foods of the Future
Food as medicine: looking for the connections between foods and health.

Selected Works

Book - Nonfiction
The science behind raising, preparing, and enjoying food.
Magazine Nonfiction
An unexpected birth thrusts Oakland Zoo staff members into the role of pachyderm parents.
Click the link above to view a list of articles I've written on a variety of topics.