Quotes About Food composition

Assessing the energy value of foods is a difficult technical problem. Nutritionists cannot calculate the value of foods directly because foods are too complicated in their composition and structure, and digestive systems treat different foods in different ways. So instead of making precise calculations of exactly the number of calories people can obtain from a given food, nutritionists make rough guesses.

Many dinners emerging from the scientific kitchen were entirely white…

We the chefs have a responsibility to learn about the chemical makeup of food!

molecules composing the human anatomy correspond to, and are in sympathetic relationship with those in the food we