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Food Science (Providence Campus): Issues & Trends in Food Science

This guide provides resources for the study of food science and the food production industry.

Helpful Books @ the Harborside Library

Culinary Databases

Homaro Cantu & Ben Roche: Cooking as Alchemy

What is Molecular Gastronomy?

Herve This describes molecular gastromony in this video Gourmet's Diary of a Foodie: Inventors (Herve This).

Learn More about Molecular Gastronomy

Featured Recipe: Chocolate mousse made with no cream

The Food 52 blog has a great posting about this recipe which was created by Herve This and can be also found in his book Molecular Gastonomy: Exploring the Science of Flavor.

Wylie DuFresne: Ingredients

Sous Vide @ Eleven Madison Park Restaurant

Issues & Trends on the Web

Cutting-Edge Websites

The Intrepid Culinologist

Rachel Zemser, a culinary development professional, shares food trend insights through this blog at Culinology magazine.

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Kitchen Theory

Describes itself as "The first dedicated, public body of knowledge on the professional development of restaurants, chefs, kitchen operations and home of the Odyssey experimental kitchen."

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