molecules are too small to do so, so solutions are clear) •An emulsion is a special kind of suspension, one in which the dispersed substance is a liquid that can’t mix evenly with the containing liquid Cream is an emulsion of butterfat in water, and an oil-and-vinegar dressing is usually an emulsion of vinegar in oil A gel is a dispersion of water in a solid: the molecules of the solid form a spongelike network, and the pockets of water are trapped in the network Examples are savory or sweet jellies made with gelatin, and fruit jellies made with pectin A foam is a dispersion of gas bubbles in a liquid or solid Soufflés, bread, and the head on a glass of beer are all foams Selected References The scientific and historical literatures on food are vast, as is the literature of cooking itself! The following list is a selection of the sources that I’ve referred to in the course of writing this book It provides documentation for the more important facts and ideas, leads for finding more detailed information, and gives credit to researchers and translators I begin by listing works that I’ve relied on throughout the book Then follow bibliographies by chapter Each is divided into two sections: first, books and articles intended for the general reader; and second, more specialized and technical studies General Sources ...Selected References The scientific and historical literatures on food are vast, as is the literature of cooking itself! The following list is a selection of the sources that I’ve referred to in the course of. .. throughout the book Then follow bibliographies by chapter Each is divided into two sections: first, books and articles intended for the general reader; and second, more specialized and technical studies... documentation for the more important facts and ideas, leads for finding more detailed information, and gives credit to researchers and translators I begin by listing works that I’ve relied on throughout