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The Science of Food by Marty Jopson MOBI

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The Science of Food by Marty Jopson MOBI

In this fascinating and easily digestible
book, The One Show's resident scientist, Marty Jopson, takes us on a mouthwatering tour of the 21st-century kitchen
and the everyday food miracles that we all take for granted.

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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