ABSTRACT
Nature is in charge of transforming molecules into edible structures, and the kitchen turns them into delicious meals. In this sense, ingredients are building materials and we can describe them as such: hard or soft, smooth or fibrous, crisp, and so forth. The science of food materials provides a framework for the conversion of these raw materials into structures that we can appreciate with our palate, as well as the development of potentially amazing new structures yet to come.
