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.