A History of Aerated Foods

Grant M. Campbell

doi:10.1016/B978-1-891127-59-5.50005-5

A History of Aerated Foods

Grant M. Campbell

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

9 Citations (Scopus)

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 language	English
Title of host publication	Bubbles in Food 2
Subtitle of host publication	Novelty, Health and Luxury
Editors	Grant Campbell, Martin Scanlon, D. Leo Pyle
Publisher	Elsevier
Chapter	1
Pages	1-21
Number of pages	21
ISBN (Electronic)	9780128104590
ISBN (Print)	9781891127595
DOIs	https://doi.org/10.1016/B978-1-891127-59-5.50005-5
Publication status	Published - 1 Nov 2008
Externally published	Yes
Event	Bubbles in Food 2: Novelty, Health and Luxury - The Low Wood Hotel, Windermere, United Kingdom Duration: 11 Sep 2006 → 13 Sep 2006 http://umanitoba.ca/bubblesinfood2/Introduction.shtml

Conference

Conference	Bubbles in Food 2
Country/Territory	United Kingdom
City	Windermere
Period	11/09/06 → 13/09/06
Internet address	http://umanitoba.ca/bubblesinfood2/Introduction.shtml

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10.1016/B978-1-891127-59-5.50005-5Licence: Unspecified

Cite this

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title = "A History of Aerated Foods",

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.",

keywords = "Aeration, Beer, Biscuits, Bread, Breakfast cereals, Cakes, Carbonated soft drinks, Chocolate, Confectionery, Dairy, Egg foams, Extrusion, Foam science, Food history, Mixing, Snacks, Whisking, Wine",

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booktitle = "Bubbles in Food 2",

publisher = "Elsevier",

address = "Netherlands",

note = "Bubbles in Food 2 : Novelty, Health and Luxury ; Conference date: 11-09-2006 Through 13-09-2006",

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AB - 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.

KW - Aeration

KW - Beer

KW - Biscuits

KW - Bread

KW - Breakfast cereals

KW - Cakes

KW - Carbonated soft drinks

KW - Chocolate

KW - Confectionery

KW - Dairy

KW - Egg foams

KW - Extrusion

KW - Foam science

KW - Food history

KW - Mixing

KW - Snacks

KW - Whisking

KW - Wine

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DO - 10.1016/B978-1-891127-59-5.50005-5

M3 - Conference contribution

SN - 9781891127595

SP - 1

EP - 21

BT - Bubbles in Food 2

A2 - Campbell, Grant

A2 - Scanlon, Martin

A2 - Pyle, D. Leo

PB - Elsevier

T2 - Bubbles in Food 2

Y2 - 11 September 2006 through 13 September 2006

ER -

A History of Aerated Foods

Abstract

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