Introduction Predstavitev

Few topics interest so many different people in so many different ways as does the subject of food. Malo teme interes toliko različnih ljudi v toliko različnih načinov, tako kot predmet hrane. Of course, people need to eat to stay alive, grow and develop, and maintain good health. Seveda, ljudje morajo jesti, da ostanem živ, rastejo in se razvijajo, in ohraniti dobro zdravje. 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 tekoče izzive za človeka: iskanje načinov za gojenje rastlin in živali, dvig na najbolj učinkovit način, v pogojih, ki so na voljo, izumljanja načinov za uspešno konkurenco proti rastline in živali, ki prav tako uživajo pridelke in živali, na katerih so ljudje odvisni, razvoj metod za ohranja živila, da bi bili prepričani, da bo na voljo v vseh letnih časih, in tako naprej.

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 ne bi smelo biti presenečenje, nato pa ugotovil, da število kemičnih tehnik za rast in obdelavo živil, danes imajo svoje korenine v človeških kultur več stoletij nazaj. We tend to think of spices as substances used primarily to enhance the flavor of foods. Smo nagnjeni k razmišljanju začimb so snovi, ki se uporabljajo predvsem za izboljšanje okusa živil. 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. Medtem ko se poveča okus, je bilo veliko začimb prvič uporabljene kot dodatek hrani zaradi njihove sposobnosti za zmanjšanje pokvarljivosti; njihov glavni namen je bil ohraniti hrano. 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, in kajenje tudi druge metode konzerviranja hrane še vedno pogosto uporablja, ki imajo korenine segajo v prvih letih človekovega obstoja.

Once a person's basic need for food for survival has been met, foods serve a number of other functions. Ko je spoznal osebe osnovna potreba za hrano za preživetje, hrana služi več drugih funkcij. 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. Prehrana pogosto osrednji dogodek v življenju družine, v soseski, ali skupnost, priložnosti, ko lahko ljudje pridejo skupaj, da delijo bistvene elemente v njihovem življenju. 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. Tisti, dogodki območje od verske, kot je seder mu služi Judov med pasho, do bolj posvetni, kot je na večerji Thanksgiving v skupni rabi v mnogih ameriških gospodinjstev. The host of cookbooks on every imaginable type of cuisine and food preparation Gostitelj kuharskih knjig na vseh možnih vrstah priprave kuhinje in hrana

now available attests to the fact that foods are more than simply a means of survival today. sedaj na voljo tudi potrjuje dejstvo, da so živila več kot le sredstvo za preživetje danes. They have become as important a part of our culture, at least to some people, as sports, politics, or work. Postali so tako pomemben del naše kulture, vsaj za nekatere ljudi, kot je šport, politika, ali delo.

Food preparation in the 21st century is, of course, more than simply an extension of the methods developed by primitive peoples centuries ago. Živilo v 21. stoletju je, seveda, več kot samo podaljšek metod so jih razvili primitivnih ljudstev pred stoletji. 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. Pravzaprav je postala zapletena znanstvena panoga, ki dolguje toliko k razvoju sodobne kemije, kot jih ima na ljudskih tradicij in običajev. 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. Živilska industrija je imela svoj izvor v poznih 1800, ko so začeli kemiki, da bi odkritja o načinu, v katerem so bile pridelane rastline, živali Redijo in prehrano predelan za prehrano 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 so odkrili, da je dodana barva, okus, teksturo ali za živila, ki upočasni razpad, ki je izboljšala prehransko vrednost živil, in v nekaterih primerih dejansko zamenja nekatere naravne hrane.

Over the past two centuries, chemists have continued to push forward the frontiers of food design and development. V zadnjih dveh stoletjih, so kemiki še pospešiti meje oblikovanja hrano in razvoja. 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. Danes je skoraj vsak tehnika, ki je na voljo za industrijske in raziskovalne kemik zaposleni v živilski kemik, da spremeni sestavo naravnih živil, ali celo, da bi ustvarili nova živila brez kolegom v resničnem svetu. 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. Ena od velikih izzivov za potrošnike v 21. stoletju je, da se naučijo več o tem in se odločiti, kako uporabiti vrsto sintetičnih in polsintetični živil sedaj so jim na voljo.

The involvement of chemists in food modification practices is a double-edged sword. Sodelovanje kemikov v praksi hrane modifikacija je dvorezen meč. 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 vse izboljšave, ki jih lahko proizvajajo v prehrani ljudi, ki so na voljo, je kemična sprememba hrane postavljeno veliko vprašanj o varnosti in koristi. Are processed foods really equivalent or preferable to natural foods? Obdelujejo živila res enakovredni ali bolje naravno hrano? Are the processes by which food is modified relatively safe, or do they carry significant risks for the consumer? Ali so postopki, po katerih je hrana spremenjenih relativno varno, ali pa nosijo veliko tveganje za potrošnike? Are there limits to the ways in which food can and should be modified? Ali obstajajo omejuje načinov, na katere bi lahko hrano in se spremeniti? Questions such as these have become part of the daily dialogue of concerned consumers. Vprašanja, kot so ti so postali del vsakdanjega dialoga v zadevnih potrošnikov. They are the focus of this book. So v središču te knjige.