The science of food
Subtitle: an exploration of what we eat and how we cook
By: Marty Jopson ; [illustrations by Emma McGowan]
Contributors: McGowan, Emma, illustrator
Publisher: Michael O'Mara
Published: 2017
Language: eng
Number of pages: 224
ISBN-13: 9781782438380
Copyright date: 2017
Subjects: Food; Miscellanea; Popular works; Questions and answers
Other titles: Food
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.
Notes: Includes index.