I've found your book to be a great reference and a great loaner (to young aspiring scientists looking for a field to settle into).
I find the fields of science, human nutrition, food politics, and culinary arts to be in a battle of sorts with each other. ie... nutritionists blame my field for creating the sodium/trans-fat/high fructose corn syrup (HFCS)/preservative laden foods of the world... food scientists blame nutritionists for creating confusing/ever changing nutrition advice for consumers and industry.... the slowfoodies / culinary artists blame scientists for destroying the cultural aspects of food with modern agricultural practices and mass produced food consumed on the go... all these fields blame food politicians for succumbing to industry lobbying groups for skewed nutritional messages and subsidizing crops like corn to make cheap HFCS.. and on and on...
With all the advances we've made in all of these fields, we still find ourselves in a predicament with the Obesity epidemic. As a food scientist I get a lot of heat on these types of issues. And this is, of course, is what makes my job interesting and brings passion to my work.
From your perspective, has science played a more positive or negative role in the evolution of food in our society in the last few decades??
Jeff, aka "Creaton"
Edited by creaton, 06 November 2004 - 11:03 PM.