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Color

Hervé This

in Note-by-Note Cooking: The Future of Food

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231164863
eISBN:
9780231538237
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231164863.003.0005
Subject:
Sociology, Science, Technology and Environment

This chapter discusses the relationship between food color and food flavor. The history of cooking shows that coloring agents have been popular since the earliest times. In the Middle Ages, cooks ... More


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