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The Chemistry of Fragrances
Modern perfumery is a blend of art, science and technology, with chemistry being the central science involved. The Chemistry of Fragrances aims to educate and entertain, and inform the audience of the very latest chemistry, techniques and tools applied to fragrance creativity. Beginning with the history of perfumes, which goes back over fifty thousand years, the book goes on to discuss the structure of the Perfume Industry today. The focus then turns to an imaginary brief to create a perfume, and the response to it, including that of the chemist and the creative perfumer. Consumer research, toxicological concerns, and the use of the electronic nose are some of the topics discussed on this journey of discovery. Written by respected experts in their fields, this unique book gives an insider view of ""mixing molecules"" from behind the portals of modern-day alchemy. It will be enjoyed by chemists and marketeers at all levels.
Transports of Delight
This book is a feast for the nose! Transports of Delight is a celebration through verse of man’s extraordinary sensory world of smell, connecting East and West. Here is a fascinating and delightful anthology, drawn from around the world and across the millennia, capturing a kaleidoscope of emotions, moods and memories, all of which are energized and enhanced by smells of every kind – ‘smells which match our moods, promote our passions, provoke a sense of awe in the natural world around us, and bring us closer to our gods’. The anthology, containing over a hundred poems and excerpts from literature including The Teachings of the Buddha and Ben Johnson’s intoxicating ‘Drink to me only with thine eyes’ (Ode to Celia), takes the reader from Japan to China, Tibet and the East Indies, on to India and the Levant, then to Europe and finally to the Americas. Transports of Delight will certainly help transport and delight the reader to another level of sensory pleasure – far removed from today’s audio-visual world of ipods, televisions, CDs and DVDs!
Chemistry of Fragrances
Modern perfumery is a blend of art, science and technology, with chemistry being the central science involved. The Chemistry of Fragrances aims to educate and entertain, and inform the audience of the very latest chemistry, techniques and tools applied to fragrance creativity. Beginning with the history of perfumes, which goes back over fifty thousand years, the book goes on to discuss the structure of the Perfume Industry today. The focus then turns to an imaginary brief to create a perfume, and the response to it, including that of the chemist and the creative perfumer. Consumer research, toxicological concerns, and the use of the electronic nose are some of the topics discussed on this journey of discovery. Written by respected experts in their fields, this unique book gives an insider view of ""mixing molecules"" from behind the portals of modern-day alchemy. It will be enjoyed by chemists and marketeers at all levels.
Water
An understanding of the behavioural properties of water is fundamental to gaining an appreciation of many scientific processes and principles. Science students and teachers will therefore find Water not only interesting reading but also of considerable relevance to their studies.
The Last Night on the Titanic
Sailing—and making history—on the cusp of Prohibition, the Titanic defined drinking and dining styles of the Edwardian era. Societal lines were distinctly drawn as never before. Laden with never-before-experienced luxuries in all three classes, the Titanic set an unprecedented standard and created a time capsule that continues to draw intense interest even 110 years later. Veronica Hinke has curated a culinary narrative that informs and provides new and thrilling insights on what passengers and crew experienced. The Last Night on the Titanic is based on carefully researched and studied historic news articles, menus, and books, as well as dozens of intimate interviews with experts and fam...
Hawthorn
One of humankind’s oldest companions, the hawthorn tree, is bound up in the memories of every recorded age and the plot lines of cultures all across the Northern Hemisphere. Hawthorn examines the little-recognized political, cultural, and natural history of this ancient spiky plant. Used for thousands of years in the impenetrable living fences that defined the landscapes of Europe, the hawthorn eventually helped feed the class antagonism that led to widespread social upheaval. In the American Midwest, hawthorn-inspired hedges on the prairies made nineteenth-century farming economically rewarding for the first time. Later, in Normandy, mazelike hedgerows bristling with these thorns nearly cost the Allies World War II. Bill Vaughn shines light on the full scope of the tree’s influence over human events. He also explores medicinal uses of the hawthorn, the use of its fruit in the world’s first wine, and the symbolic role its spikes and flowers played in pagan beliefs and Christian iconography. As entertaining as it is illuminating, this book is the first full appreciation of the hawthorn’s abundant connections with humanity.
Brewing
It is believed that beer has been produced, in some form, for thousands of years - the ancient Egyptians being one civilization with a knowledge of the fermentation process. Beer production has seen many changes over the centuries, and Brewing, Second Edition brings the reader right up to date with the advances in the last decade. Covering the various stages of beer production, reference is also made to microbiology within the brewery and some pointers to research on the topic are given. Written by a recently retired brewer, this book will appeal to all beer-lovers, but particularly those within the industry who wish to understand the processes, and will be relevant to students of food or biological sciences.
Beer
For centuries, beer has been a favourite drink throughout the world. The art of brewing has more recently evolved into the science it is today as a result of the increased knowledge of both the ingredients and the process. Considerations such as appearance, taste and the nutritional value of beer are important topics for consumers and brewing scientists alike. This book looks at the chemistry behind those aspects of beer that are of particular interest to beer drinkers, namely flavour and nutritional aspects, in combination with a discussion of maintenance of quality and safety, the areas more relevant to the brewing scientist. Beer: Quality, Safety and Nutritional Aspects brings the reader right up to date with current thinking, and will be valued by both interested consumers and those employed in industries related to the brewing industry.
The Science of Sugar Confectionery
Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. In fact, scientific understanding of the production process has only been acquired retroactively. Historically however, sugar confectionery has had technological synergies with the pharmaceutical industry, such as making sugar tablets and applying panned sugar coatings. This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then moves on to discuss the chemistry of various types of sugar confectionery. These include "sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a chapter dedicated to sugar-free confectionery.
