The Science of Food: An Exploration of What We Eat and How We Cook

Jopson, Marty

ISBN 10: 1782438386 / ISBN 13: 9781782438380

Published by Michael O'Mara, 2018

About this Item

Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Seller Inventory # ZBV.1782438386.VG

Bibliographic Details

• Title: The Science of Food: An Exploration of What We Eat and How We Cook
• Publisher: Michael O'Mara
• Publication Date: 2018
• Language: English
• ISBN 10: 1782438386
• ISBN 13: 9781782438380
• Binding: Hardcover
• Condition: very_good

About this title

Synopsis

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!

About the Author

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.