Throughout my academic career I wrote or contributed to such best-sellers as:
Church, I.J & Parsons, A.L. (1993) Review: sous vide cook-chill technology. International Journal of Food Science and Technology, 28, 563-574.
And:
Xie, G., Xiong, R. & Church, I.J. (1998) Comparison of kinetics, neural network and fuzzy logic in modelling texture changes in dry peas in long-time cooking. Lebensmittel-Wissenschaft & Technologie, 31, 639-647.
I still write about food, although now mainly in the context of social and technological history.
