Introduction Uvođenje

Few topics interest so many different people in so many different ways as does the subject of food. Malo teme interes toliko različitih ljudi u toliko različitih načina kao što se predmet hrane. Of course, people need to eat to stay alive, grow and develop, and maintain good health. Naravno, ljudi moraju jesti da bi ostali živi, ​​raste i razvija se, i održavanje dobrog zdravlja. This need presents ongoing challenges for humans: finding ways of growing crops and raising animals in the most efficient way in the conditions available, inventing methods for competing successfully against plant and animals that also consume the crops and animals on which humans depend, developing methods for preserving foods to make sure they will be available at all times of the year, and so on. Ta potreba predstavlja tekuće izazove za ljude: pronalaženje načina uzgoja usjeva i podizanje životinja na najučinkovitiji način u uvjetima na raspolaganju, izmišljanje metoda za uspješno natječe protiv biljnih i životinje koje također konzumiraju usjeva i životinja na kojima ljudi ovise, razvijanju metoda za konzerviranje hrane kako bi bili sigurni da će biti dostupan u svako doba godine, i tako dalje.

It should be no surprise, then, to discover that a number of chemical techniques used to grow and process foods today have their roots in human cultures of many centuries ago. To bi trebao biti ne čudi, stoga, da otkrijete da broj kemijskih tehnikama koje se koriste za rast i obradu hrane i danas imaju svoje korijene u ljudskim kulturama prije mnogo stoljeća. We tend to think of spices as substances used primarily to enhance the flavor of foods. Mi imaju tendenciju da razmišljaju o začinima kao tvari koje se koriste prvenstveno za poboljšanje okusa hrane. While they do enhance flavor, many spices were first used as food additives because of their ability to reduce spoilage; their primary purpose was to preserve food. Dok oni poboljšati okus, mnogi začini prvi su korišteni kao aditiva u hrani zbog svoje sposobnosti da smanji kvarenje, njihova primarna svrha bila očuvanje hrane. Drying, salting, and smoking are other methods of food preservation still widely used that have origins extending to the earliest years of human existence. Sušenje, soljenje, i pušenje i druge metode konzerviranja hrane i dalje naširoko koristi koji imaju porijeklo proteže do najranijih godina ljudskog postojanja.

Once a person's basic need for food for survival has been met, foods serve a number of other functions. Nakon osobe osnovna potreba za hranu za opstanak je upoznao, hrana poslužiti niz drugih funkcija. Meals are often the central event in the life of a family, a neighborhood, or a community, occasions when people can come together to share essential elements in their lives. Jela su često Središnji događaj u životu obitelji, u susjedstvu ili zajednice, prigode kada ljudi dolaze zajedno kako bi se podijeliti na osnovne elemente u njihovim životima. Those events range from the religious, such as the seder served by Jews during the Passover, to the more secular, such as the Thanksgiving dinner shared in many American homes. Oni događaji u rasponu od vjerskih, kao što je Seder služio Židova tijekom Pashe, na više sekularna, kao što su zajedničke večere zahvalnosti u mnogim američkim domovima. The host of cookbooks on every imaginable type of cuisine and food preparation Domaćin kuharica na svaki zamisliv vrsti kuhinje i pripremi hrane

now available attests to the fact that foods are more than simply a means of survival today. sada dostupan svjedoči i činjenica da hrana više od samo sredstvo preživljavanja danas. They have become as important a part of our culture, at least to some people, as sports, politics, or work. Oni su postali kao važan dio naše kulture, barem za neke ljude, kao sporta, politike, ili na poslu.

Food preparation in the 21st century is, of course, more than simply an extension of the methods developed by primitive peoples centuries ago. Hrana priprema u 21. stoljeću je, naravno, više nego jednostavno proširenje metoda koje je razvio primitivnih naroda prije nekoliko stoljeća. Indeed, it has become a complex scientific industry that owes as much to the development of modern chemistry as it does to folk traditions and customs. Doista, ona je postala složenim, znanstvenim industrija koja duguje koliko na razvoj moderne kemije kao što to čini u folk tradicija i običaja. The food industry had its origins in the late 1800s, when chemists began to make discoveries concerning the way in which crops were grown, animals bred and raised, and food processed for human consumption. Prehrambena industrija ima svoje korijene u kasnim 1800-ih, kada je počeo da kemičari otkrića se odnose na način na koji su se uzgajale biljke, životinje uzgajaju i odrastao, i hrane prerađene za prehranu ljudi. Chemicals were discovered that added color, flavor, or texture to foods; that retarded decay; that improved the nutritional value of foods; and, in some cases, actually replaced certain natural foods. Kemikalije su otkrili da na dodanu boju, okus, tekstura ili na hranu, da retardirani propadanje, da poboljšali hranjivu vrijednost namirnica, i, u nekim slučajevima, zapravo zamjenjuju određene prirodne hrane.

Over the past two centuries, chemists have continued to push forward the frontiers of food design and development. Tijekom posljednja dva stoljeća, kemičari su nastavili gurati naprijed granice hrane dizajn i razvoj. Today, virtually every technique that is available to the industrial or research chemist is employed by the food chemist to modify the composition of natural foods or even to create new foods with no counterpart in the real world. Danas, gotovo svaki tehniku ​​koja je dostupna za industrijsku ili istraživanje kemičar je zaposlen u prehrambenoj kemičar mijenjati sastav prirodne hrane, pa čak i stvoriti nove hrane bez kolegom u stvarnom svijetu. One of the great challenges for consumers in the 21st century is to learn more about and decide how to use the host of synthetic and semisynthetic foods now available to them. Jedan od velikih izazova za potrošače u 21. stoljeću kako bi saznali više o tome i odlučiti kako će koristiti niz sintetskih i semisynthetic hrane sada su im na raspolaganju.

The involvement of chemists in food modification practices is a double-edged sword. Sudjelovanje kemičara u hrani izmjenama praksi je dvosjekli mač. For all the improvements it may have produced in the diet available to humans, the chemical modification of foods has raised many questions about safety and benefits. Za sva poboljšanja možda su proizvedene u prehrani dostupne za ljude, kemijska modifikacija hrane je podigao puno pitanja o sigurnosti i prednosti. Are processed foods really equivalent or preferable to natural foods? Obrađuju hrana stvarno ekvivalent ili bolje prirodne hrane? Are the processes by which food is modified relatively safe, or do they carry significant risks for the consumer? Jesu li procesi kojima se hrana modificirani relativno sigurno, ili se nose značajan rizik za potrošača? Are there limits to the ways in which food can and should be modified? Postoje li ograničenja vezana za načine na koje hrana može i treba mijenjati? Questions such as these have become part of the daily dialogue of concerned consumers. Pitanja poput ovih postale su dio svakodnevne dijalog zainteresiranih potrošača. They are the focus of this book. Oni su u središtu pozornosti ove knjige.