Summary Science at the table, published within the popular sciencecollection «Monografies Mètode», gathers 42 articles written by thechemist Fernando Sapiña (1964-2018) in the science communicationjournal Mètode of the University of Valencia, in a section of the same name. Between 2005 and 2017, the scientist, disseminator, andlecturer of the University of Valencia conducted this space forscientific cuisine where he brought the readers closer to the physical and chemical principles of ingredients and cooking processes, revealing a world of sensory perceptions related to the act ofsavouring food. This publication collects all these articles andpresents them in a single volume so that they can be read as a whole, either approaching each article independently or discovering how theyintertwine through aspects such as texture, colour, flavour, smell orthe transformations of food, as well as discovering the diverserecipes proposed by the author. This book combines chemical talent and gastronomic taste with a series of informative texts plagued withliterary references and everyday experiences and familiar anecdotes, through which we discover the human and the scientist that was Fernando Sapiña.
