This book provides an introduction to the chemistry needed to understand how food is formed biologically, how these processes relate to farming and preparing food (cooking) and to basic nutrition. It also describes the challenges related to the production of food that are faced by American farmers today. It is intended for a general audience with little chemistry background and can be used as a chemistry resource in courses on issues in food sustainability or read by those who just want a better understanding of the basic processes of producing, preparing, and consuming food, including nutrition. It contains many direct links to online sources of food-related information so the reader can quickly go outside the book to find information.
