1. Introduction: Food from the Inside & Out -- 2. On the Origin of the Spices (and Other Foodstuffs) -- 3. Consistency and Change: Proteins in Food -- 4. Build 'Em Up and Break 'Em Down -- 5. From Sweetness to Structure: Carbohydrates in Food -- 6. Fats, Oils, and the Uneasy Truces of Emulsions and Foams -- 7. The Many Roles of Microorganisms: The Good, the Bad, and the Ugly -- 8. The Rising Power of Yeast -- 9. A Word on the Wonderful Weirdness of Water -- 10. From Napoleon to NASA: The Development of Food Processing -- 11. Heating and Cooling of Food: Simple, Crude, but Effective -- 12. For My Next Trick: Making Water Disappear -- 13. Squashing, Filtering, and Other Ways We Process Food -- 14. Packaging of Food: So Much More Than Just a Bag -- 15. Innovation and the Development of Recipes and Formulations -- 16. The Experience of Eating -- 17. The Kitchen and the Lab -- 18. Final Thoughts -- Appendix: On the Analysis of Cheese -- Further Reading Suggestions -- Index.