Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of physical chemistry.

This textbook introduces the physical chemistry essential to unde...

In the twentieth century, avant-garde movements have pushed the concept of art far beyond its traditional boundaries. In this dynamical process of constant renewal the prestige of thinking about art as a legitimizing practice has come to the fore. So it is hardly surprising that the past decades have been characterized by a revival or even breakthrough of philosophy of art as a discipline.

However, the majority of books on aesthetics fail to combine a systematical philosophical discourse with...