256 // About the Author/Acknowledgments

ABOUT THE AUTHOR

Specializing in food science, Dr. Stuart Farrimond is a science and medical
writer, and educator. He makes regular appearances on TV, on radio, and at
public events, and his writing appears in international publications. A keen
blogger, Stuart is also the founder and editor of online lifestyle-science
magazine Guru, which is supported by the Wellcome Trust.

ACKNOWLEDGMENTS
Author’s acknowledgments
Special thanks go to Chris Sannito,
Seafood Technology Specialist at the
Alaska Sea Grant Marine Advisory
Program, who kindly taught me the
finer points of salmon fishing, smoking,
and storing; and Merrielle Macleod,
Program Officer at World Wildlife
Fund, who explained the reality of fish
aquaculture in the world today, sinking
some popular Internet scare stories
along the way. Thanks go to Mary
Vickers, Senior Beef & Sheep Scientist
at the UK’s Agriculture & Horticulture
Development Board, for her expertise
in cattle breeds around the world and
the various factors that affect meat
quality; and thanks to Kevin Coles of
British Egg Information Service for his
freshly laid stats. Louise and Matt
Macdonald of New MacDonald Farm,
Wiltshire, allowed me to get up close to
their flock of egg-laying hens, and I am
indebted to Geoff Bowles for satisfying
my curiosity about the minutiae of
milk, cream, and butter production and
for taking me on a lengthy tour of Ivy
House Farm Dairy, a dairy that I later
learned provides milk to royalty. Kevin
Jones, butcher at Hartley Farm,
Wiltshire, UK, graciously took time
away from his work to show me
everything I need to know about
knives and butchery, while Will Brown
taught me how to select and age meat;
head chef Gary Says and culinary
lecturer Steve Lloyd opened their
kitchen doors to me to reveal how the
“pros” practice their art, while Nathan
Olive and Angie Brown, of The Oven
Bakery, let me poke their sourdough
and probe their ovens, answering my
queries about the nuances of baking
bread. No doubt there are many people
whose contributions I have forgotten to
mention, but I offer my thanks to
Nathan Myhrvold, author of Modernist
Cuisine, and Jim Davies, of UCL,
London, who let me put various types
of chocolate and cookies in his electron
microscope so that I could study them
in minute detail (insect parts and all).
I thank Dawn Henderson and the
team at DK Books for inviting me to
take part in this exciting project.
Editors Claire Cross and Bob Bridle
have been remarkably patient with my
particular attention to scientific details;
I am in awe of the beautiful imagery
crafted by the artists and designers,
while Claire has worked tirelessly to
pare my work into a digestible tome.
My literary agent, Jonathan Pegg, has
been supportive from start to finish,
and it would be wholly remiss of me
not to offer my heartfelt thanks and
love to my wife, family, and friends,
who have supported me and kept me
sane, despite the late nights and
antisocial hours.
Publisher’s acknowledgments
We would like to thank the author for
his expertise and guidance throughout.
Photography Will Heap, William
Reavell
Food stylists Kate Turner, Jane Lawrie
Design assistance Helen Garvey
Editorial assistance Alice Horne,
Laura Bithell
Proofreading Corinne Masciocchi
Indexing Vanessa Bird
The publisher would like to thank the following
for their kind permission to reproduce their
photographs:
(Key: a-above; b-below/bottom; c-centre; f-far;
l-left; r-right; t-top)
22 Dreamstime.com: Alina Yudina (ca);
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Aleksandrovich (c). 24 Dreamstime.com:
Demarco (cr); Fotoschab (cr/Copper); James
Steidl (crb). 25 Dreamstime.com: Alina Yudina
(cl); Liubomirt (clb). 27 123RF.com: tobi (bl).
33 123RF.com: Reinis Bigacs / bigacis (crb);
Kyoungil Jeon (cla). Dreamstime.com: Erik
Lam (c); Kingjon (c/Raw t-bone). 39 123RF.
com: Mr.Smith Chetanachan (br). 117 Alamy
Stock Photo: Huw Jones (tc). 124 Dreamstime.
com: Charlieaja (tl). 140-141 Dreamstime.com:
Coffeemill (cb). 145 Dreamstime.com:
Eyewave (l). 150 Depositphotos Inc: Maks
Narodenko (tr). 154 Dreamstime.com: Buriy
(bl). 188 Dreamstime.com: Viovita (crb). 212
123RF.com: foodandmore (bl). 233 123RF.com:
Oleksandr Prokopenko (cb)
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