In 1932 the academic Belle Lowe, then the professor of Food and Nutrition at Iowa State College , published a book titled Experimental Cookery: From The Chemical And Physical Standpoint which became a standard textbook for home economics courses across the United States. The book is an exhaustively researched look into the science of everyday cooking referencing hundreds of sources and including many experiments. At a length of over 600 pages with section titles such as "The Relation Of Cookery To Colloidal Chemistry", "Coagulation Of Proteins", "The Factors Affecting The Viscosity Of Cream And Ice Cream", " Syneresis ", "Hydrolysis Of Collagen" and "Changes In Cooked Meat And The Cooking Of Meat", the volume rivals or exceeds the scope of many other books on the subject, at a much earlier date.  
From nutritional physiology to molecular nutrient targeting, Molecular Nutrition integrates knowledge across disciplines to provide a new approach to nutritional medicine. Exploring the connection between dietary composition, food preparation and ingestion, and metabolic control on a molecular level, it provides a comprehensive foundation for patient education. Molecular Nutrition presents a personalized patient-centric approach to nutritional medicine, capturing the science as well as the therapeutic and preventative benefits of whole foods-based eating patterns.