For all you food scientists out there, I recently came across a great web site/reading list called Molecular Gastronomy, Kitchen Chemistry and the Science of
Cooking. The title pretty much says it all, and the list includes links to books and articles for both the
lay-person and the scientist as well as plenty of web resources and other "light" reading. There are plenty
of familiar names like Harold McGee, Alton Brown and Robert L. Wolke. The list is maintained (last updated in November, 2005) by Martin Lersch at the University of Oslo's chemistry department. I wish I could give you more background, but little of the material on the surrounding sites is in English.
