Poetry. In Roald Hoffmann's latest poetry collection, he casts his inquisitive mind and love for words and syntax on the worlds he encounters. In a winter retreat in inland Provence, he ponders the long-cultivated land around, and its little treasures. Midst that beauty, he cannot stop thinking of the wounds to his family in the Holocaust. Then, an intense interaction with the crafts community in the Penland School of Crafts in North Carolina leads to a strong set of poems. A commission to write a poem for the 50th anniversary of the Watson and Crick paper might be rejected; it still yields three good poems, as does the puzzle of a Japanese mountain god who does not work at night, lest he frighten humans. Why? The collection ends in the forests of the Santa Cruz Mountains of California, midst manzanita and redwoods, reaching for consilience. Roald loves words, and the conjunctions of sound and meaning that can be woven from them. From wherever in the world he has been (and that includes a desperate time in his childhood), he brings back a abiding feeling of quiet beauty, of science and nature at peace with each other.

"This book meets the need for a comprehensive, up-to-date review of wheat chemistry, processing and uses. It provides the reader with extensive new information on wheat components that will be useful in better commercial utilization of wheat and the formulation of new and upgraded wheat-based food products. The book serves as a one-volume information resource for all those involved in the research, development, formulation, and evaluation of wheat-based food products. From the Authors' Preface Wheat continues to be one of the world's most important grains, especially as a food, where the unique properties of its products can be utilized to advantage. It provides an excellent example of a natural product from which a wide range of useful by-products can be made. This book discusses the components of the wheat kernel, which provide interesting examples of study of carbohydrate and protein chemistry, as well as lipids, minerals and vitamins. This book should serve as a useful reference for the cereal chemist, as well as chemists and food technologists in those industries in which by-products of flour are used, e.g., the confectionery industry in which modified starches and starch syrups are used. In addition, nutritionists, dieticians, and many kinds of researchers will find chapters of interest. Particular attention is given to particle-size determinations, an important area in food processing, and to the role of wheat proteins in gluten intolerance and wheat allergy. . . . Both the milling of wheat and flour quality are discussed in order to give the reader an idea of the distribution of the major components and the importance of proper size reduction. The book also has a chapter on wet milling of wheat flour . . . and chapters on the properties and uses of wheat starch, starch syrups, and chemically modified wheat starch.

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A chemical information book aimed specifically at practicing chemists. Useful for students in undergraduate and graduate courses, it could also be a guide to new information specialists who are facing the challenging diversity of chemical literature.