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The Science of Food
The Science of Food

The Science of Food

An Exploration of What We Eat and How We Cook

COOKING

224 Pages, 5 x 7.75

Formats: Cloth

Cloth, $16.95 (CA $22.95) (US $16.95)

Publication Date: October 2018

ISBN 9781782438380

Rights: US & CA

Michael O'Mara Books (Oct 2018)
Michael O'Mara

Price: $16.95
 
 

Overview

A mouth-watering tour of the 21st century kitchen and the everyday food miracles that we all take for granted

Ever wondered what modified starch is and why it's in so much of the food we buy? What do instant mashed potatoes and freeze-dried coffee have in common? What's the real truth behind the five-second rule? And as the world population grows and the pressure on agriculture to produce more cost-effective and sustainable products increases, what could the future hold for both farmers and consumers? From mind-boggling microbiology to ingenious food processing techniques and gadgets, The Science of Food takes a look at the details that matter when it comes to what we eat and how we cook, and lays bare the science behind how it all works. By understanding the chemistry, physics and biology of the food we cook, buy and prepare, we can all become better consumers and happier cooks!

Reviews

Just when you thought there was nothing more to be said or written about the food we eat and how we cook it, along comes this delightfully captivating book that turns your kitchen into a chemistry lab. Jopson overturns many widely-held beliefs and makes the mundane fascinating, from the science behind instant mash, mayonnaise and processed cheese, to why we crave chocolate and hate sprouts. Oh, and the five second rule is nonsense. I've already been dining out on the facts in this little jewel - - Jim Al Khalili

Well tasty, and fascinating to boot. Wish I'd written it - - Stefan Gates

All in all this is a delightful cheese soufflé of a book. Light and tasty but enough content to satisfy the appetite for information - - PopularScience.co.uk

Author Biography

Marty Jopson has a PhD in Cell Biology and is the resident scientist on BBC One's The One Show. He is the author of The Science of Everyday Life.