The Science of Food: An Exploration of What We Eat and How We Cook
In this highly entertaining and accessible book, BBC's The One Show 's science and technology presenter and all-round science guy Marty Jopson turns his attentions to things culinary and, more specifically, the everyday miracles that happen in the kitchen. Why does popcorn puff? Why do cakes rise? Why do onions make you cry? Bacteria - good or bad? There are many reactions and cooking processes that we may use everyday but have never really understood. From fascinating facts from microbiology to maximizing the benefits of proteins and vitamins, and the future of food and food production, there is a wealth of information to enjoy here. You'll never approach the kitchen in the same way again.
Author: Marty Jopson
Format: Hardback, 224 pages, 129mm x 198mm
Published: 2017, Michael O'Mara Books Ltd, United Kingdom
Genre: Popular Science
Description
In this highly entertaining and accessible book, BBC's The One Show 's science and technology presenter and all-round science guy Marty Jopson turns his attentions to things culinary and, more specifically, the everyday miracles that happen in the kitchen. Why does popcorn puff? Why do cakes rise? Why do onions make you cry? Bacteria - good or bad? There are many reactions and cooking processes that we may use everyday but have never really understood. From fascinating facts from microbiology to maximizing the benefits of proteins and vitamins, and the future of food and food production, there is a wealth of information to enjoy here. You'll never approach the kitchen in the same way again.
The Science of Food: An Exploration of What We Eat and How We Cook