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The Science of Food
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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.

Reviews

Just when you thought there was nothing more to be said or written about the food we eat and how we cook it, along comes this delightfully captivating book that turns your kitchen into a chemistry lab. Jopson overturns many widely-held beliefs and makes the mundane fascinating, from the science behind instant mash, mayonnaise and processed cheese, to why we crave chocolate and hate sprouts. Oh, and the five second rule is nonsense. I've already been dining out on the facts in this little jewel - - Jim Al Khalili Well tasty, and fascinating to boot. Wish I'd written it - - Stefan Gates All in all this is a delightful cheese souffl of a book. Light and tasty but enough content to satisfy the appetite for information - - PopularScience.co.uk

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