Here we report a study of artisanal grain, coffee, ice cream, cheese, and chocolate made in the Philadelphia and New York areas, exploring the chemistry responsible for the differences between artisanal and mass-produced food, the rationale that artisans have toward making their products, and consumer attitudes toward purchasing artisanal food. The contrasting techniques used in manufacturing these two classes of food lead to differences in composition, flavor, and texture. Dairy products made from pasture-fed cows, for instance, display more complex flavor profiles owing to the greater variety of plants the animals consume. Consumers are willing to pay more for artisanal food, feeling that it tastes better, is healthier, and helps support family-owned operations. Producers not only want to be able to control their businesses, but also wish to create better and more-authentic food in an environmentally friendly manner. The psychology surrounding artisanal food is partly based on their chemistry.

在这里，我们报告了一项对在费城和纽约地区生产的手工谷物，咖啡，冰淇淋，奶酪和巧克力的研究，探讨了造成手工和批量生产食品之间差异的化学因素，以及工匠制作其食品的基本原理产品以及消费者购买手工食品的态度。在制造这两类食品时使用的对比技术会导致成分，风味和质地的差异。例如，由于牲畜食用的植物种类繁多，由牧场饲养的奶牛制成的乳制品显示出更复杂的风味特征。消费者愿意为手工食品支付更高的价格，因为它们感觉更好，更健康并有助于支持家庭经营。生产者不仅希望能够控制自己的业务，但也希望以环保的方式创造更好，更真实的食品。围绕手工食品的心理部分基于其化学性质。