The science of food
| Title | The science of food
an exploration of what we eat and how we cook |
|---|---|
| Author | Marty Jopson |
| Publication | O'Mara |
| Size | 224p |
| Language |  ENG |
| ISBN | 9781782438953 |
| Topics |
Food habits Nutrition--Applied Food industry and trade |
| Notes | Ever wondered what modified starch is and why it's in so much of the food we buy? What do instant mash 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 mindboggling 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! |
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