The Science of Food
An Exploration of What We Eat and How We Cook
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|Format: ||Hardback, 224 pages|
|Other Information: ||b/w integrated illustrations throughout|
|Published In: ||United Kingdom, 07 September 2017|
In this highly entertaining and accessible book,BBC'sThe 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.
In this fascinating and easily digestible book, The One Show's resident scientist Marty Jopson takes us on a mouth-watering tour of the twenty-first century kitchen and the everyday food miracles that we all take for granted.
About the Author
Marty Jopson has a PhD in Cell Biology and is the resident scientist on BBC One's The One Show. Marty has been working in television for eighteen years, since his first job building props, and has been performing stage science around the UK for twenty years. His website is martyjopson.co.uk.
Michael O'Mara Books Ltd|
19.8 x 12.9 x 2.2 centimetres (0.31 kg)|
15+ years |