*Anderson, J. W. and J. Beardall. 1991. Molecular Activities of Plant Cells. Blackwell Scientific Publications, London. pp. 16-22 cover the structure of storage polysaccharides and fats. Seed proteins are discussed briefly on pp. 25-26. pp. 263-269 deal with synthesis of storage lipids.
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*McGee, H. 1984. On Food and Cooking: The Science and Lore of the Kitchen. Scribner's, NY. This volume and it's sequel below cover many aspects of the chemistry of plant stored nutrients and foods in general. Pp. 585-607 review the carbohydrates, proteins and fats in our diet. Other chapters deal with specific food items. In addition, many human nutritional and health problems related to foods are discussed.
**McGee, H. 1992. The Curious Cook. More Kitchen Science and Lore. MacMillan Publ. Co., NY. Individual chapters deal with such esoteric topics as oil droplets, browning of vegies and fruits, taking the wind out of artichoke tubers, oil-water emulsions, unpuckering persimmons, fat and the heart, food and cancer, questions about aluminum and the physiology of taste.
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**Toufexis, A. 1991. Playing politics with our food. Time, July 15, pp. 57-58.
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** Suggested reading.
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