As far as the preparation of the fourth edition is concerned my retirement
from hll-time teaching has allowed me the best of both worlds. I have
been able to devote much more time to the tasks of updating, redrawing
and the introduction of new material but at the same time I have continued
to enjoy the use of South Bank University’s library and other facilities.
Even more valuable has been the continued encouragement and support
from my erstwhile colleagues. As with previous editions they have
provided specialist knowledge and have given the manuscript severe but
indispensable scrutiny. Special contributions to this edition have come
from South Bank Professors Martin Chaplin, Jill Davies, Sibel Roller and
Mike Hill. From the University of Reading Dr Jenny Ames provided
valuable information on the Maillard reaction. From ‘The Fat Duck’ in
Bray, near Maidenhead, the chef/proprietor Heston Blumenthal provided
invaluable insights into the contribution that science can make to gastronomy,
in contrast to the author’s more down to earth experience. To all
these, many thanks, but of course the opinions eventually expressed here,
and the inevitable errors, are mine, not theirs.