The science of food

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.

שנה

2017

שפה

English

הוצאה

Michael O'Mara

מהדורות

1

עמודים

224

ISBN

9781782438380

מקור הנתונים: Wikidata