A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking.

Strong praise from the...

This powerful book draws direct comparisons between the plight of African slaves, and the systemic 'othering' of people designated 'mad' throughout Western history. Drawing on contemporary historical records, Barham recounts stories of endemic racism, greed, cruelty, exploitation, and social control in an account that demands to be read by all.