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The Science of Food
- An Exploration of What We Eat and How We Cook
- Narrated by: Marty Jopson
- Length: 6 hrs and 27 mins
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The Science of Food
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Summary
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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What listeners say about The Science of Food
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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Overall5 out of 5 stars
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Performance5 out of 5 stars
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Story5 out of 5 stars
- Allotmenteer
- 12-08-21
great exploration of science in food
I l I k e t h 3 b o o k ! !
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Overall5 out of 5 stars
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Performance4 out of 5 stars
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Story4 out of 5 stars
- Mument
- 14-10-21
Good, a shame he doesn't understand vegetarians
Overall, a great and informative read. Marty misses the mark a bit when making assumptions about vegetarians not being interested in meat substitutes looking and tasting like meat. A lot of vegetarians and vegans still like the taste of meat, but don't want to kill/harm/use animals. A meat substitute which tastes just like a steak, or bacon without any animal involvement would be a dream for many. Apart from that, it's a great and informative listen.
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3 people found this helpful
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Overall5 out of 5 stars
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Performance4 out of 5 stars
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Story4 out of 5 stars
- Anna J.
- 17-10-17
lots of interesting facts about food industry
lots of interesting information about the history on the industrialization of food processing new technology and future developments for food production
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1 person found this helpful
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Overall5 out of 5 stars
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Performance5 out of 5 stars
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- Soba Taiwo
- 29-10-17
Informative
I can now boast my knowledge to my chef mother. I am the superior cook.
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Overall3 out of 5 stars
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Performance4 out of 5 stars
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Story3 out of 5 stars
- TheDon
- 20-01-23
ok, not great
I had high hopes for this, and the middle/end of the book were pretty enjoyable.
the first few chapters on the science of knifes and chopping boards simply bored me and probably biased my feelings about the rest of the book.
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1 person found this helpful