The Science and Craft of Artisanal Food

Abstract Many consumers care about the origin of their food and pay attention to quality, the environment, and the larger community. Artisanal food embodies those concerns, and it delivers when the producer is a true artisan. This book describes the science behind small-scale and large-scale production of food, distinguishing artisanal production from normal commercial practice. An introductory chapter covers marketing of these products. Each subsequent chapter is written by scientists and artisans and compares the production methods used, highlighting the differences in practices that cause artisanal food to vary in composition, flavor, and texture from mass-produced food. Artisans tailor processing to the raw materials, and these adaptations help achieve the artisan’s vision of the perfect product. The foods included in this book are beer, wine, chocolate, coffee, cheese, honey, olive oil, and fruits and vegetables. Recent research into these foods is covered, and some artisan authors address the philosophy behind their approach. This book reveals the factors that make a difference in each product and how to assess the producer’s messages to evaluate their authenticity.