A History of Aerated Foods

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

Aerated foods have accompanied human development since the invention of raised bread in Egypt 6000 years ago. Aerated foods now feature within confectionery, dairy products, egg foams, baked products, breakfast cereals and beverages, having arisen through historical combinations of ingredient availability, technological advances and culinary experimentation. The interdependence between food and science/technology is greater, it is argued, for aerated foods than for their unaerated counterparts. The technology of food aeration has also provided the foundation for modern foam science and its diverse application.

Original languageEnglish
Title of host publicationBubbles in Food 2
Subtitle of host publicationNovelty, Health and Luxury
EditorsGrant Campbell, Martin Scanlon, D. Leo Pyle
PublisherElsevier
Chapter1
Pages1-21
Number of pages21
ISBN (Electronic)9780128104590
ISBN (Print)9781891127595
DOIs
Publication statusPublished - 1 Nov 2008
Externally publishedYes
EventBubbles in Food 2: Novelty, Health and Luxury - The Low Wood Hotel, Windermere, United Kingdom
Duration: 11 Sep 200613 Sep 2006
http://umanitoba.ca/bubblesinfood2/Introduction.shtml

Conference

ConferenceBubbles in Food 2
CountryUnited Kingdom
CityWindermere
Period11/09/0613/09/06
Internet address

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  • Cite this

    Campbell, G. M. (2008). A History of Aerated Foods. In G. Campbell, M. Scanlon, & D. L. Pyle (Eds.), Bubbles in Food 2: Novelty, Health and Luxury (pp. 1-21). Elsevier. https://doi.org/10.1016/B978-1-891127-59-5.50005-5