The Science of Food

The One Show's resident scientist Marty Jopson has the answers to all of those baffling questions about the chemistry and physics of food and the clever gadgetry of the twenty-first-century kitchen. In this highly entertaining and accessible book, 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.