Food Bites: The Science of the Foods We Eat - Hardcover

Hartel, Richard W; Hartel, AnnaKate

Hardcover

ISBN 10: 0387758445 ISBN 13: 9780387758442

Publisher: Copernicus, 2008

Synopsis

Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad? Readers will be captivated by this superbly written book, especially so as their guides are Professor Richard Hartel, professor of Food Engineering at UW-Madison, along with his daughter, AnnaKate Hartel. Professor Hartel has for the last four years penned a witty and illuminating column on all aspects of food science for the Capital Times of Madison, and his weekly wisdom has now been collected into a single publication. With a huge and growing interest in the science of food, this treasure trove of knowledge and practical information, in 60 bite-sized chunks, is sure to be a bestseller.

About this title

About the Author

Richard Hartel is a professor of food science at The University of Wisconsin – Madison, and is a regular contributor to The Capital Times. In addition to his active research program and classes, he teaches an annual summer candy course sponsored by the National Confectioners Association. He was named a 2005 Fellow of the Institute of Food Technologiests, and Nonprofit society dedicated to making food better. He is also a consultant for numerous food companies on a variety of issues.

 

AnnaKate Hartel is currently an undergraduate student at Northland College in Ashland, WI, and is planning on attending graduate school for an advanced degree in English. Ms. Hartel is also the proud owner of a nosey cat and two beta fish.

Review

From the reviews:

“The title of the book is appropriate ... this book certainly provides some tasty, bite-sized tidbits. The intended audience is a member of the nonscientific public who has primarily read recipes and cookbooks in relation to food science. ... Chemistry, microbiology, physics and engineering are all represented in the discussions of food science. ... A number of interesting informational morsels are scattered throughout the text.” (Steven K. Showalter, Journal of Chemical Education, Vol. 87 (10), October, 2010)

"This book will tell you about Marshmallow Peeps and Circus Peanuts. It will also tell you about the experiments to figure out how to keep guacamole from turning brown. This book has lots of interesting anecdotes about food. This book, is one you can stick in your backpack to read in small bites when you travel, or by your bed. It’s more of a reading for pleasure book. My husband thought this book looked interesting and stuck it on his desk to keep and read." (Jeff, Cookerati, December, 2008)

"Ever wondered why the slurping of a milk shake causes a brain freeze? Richard Hartel ... and his daughter Anna Kate Hartel, have. ... In their new book, Food Bites: The Science of the Food We Eat ... the authors answer a slew of other questions and explore the chemistry, physics, and engineering at work inside the American pantry. ... Readers more interested in practical advice ... will find plenty to assimilate, too. ... Food Bites is an entertaining reference for curious cooks ... ." (Rebecca Dalzell, Saveur, July, 2008)

Edition details

• Publisher: Copernicus
• Publication date: 2008
• ISBN 10: 0387758445
• ISBN 13: 9780387758442
• Binding: Hardcover
• Language: English
• Number of pages: 190