Overview
Will capture the huge trend of learning about the science behind what we eat
Includes supplementary material: sn.pub/extras
Access this book
Tax calculation will be finalised at checkout
Other ways to access
Table of contents (60 chapters)
-
Front Matter
Keywords
About this book
Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad? Readers will be captivated by this superbly written book, especially so as their guides are Professor Richard Hartel, professor of Food Engineering at UW-Madison, along with his daughter, AnnaKate Hartel. Professor Hartel has for the last four years penned a witty and illuminating column on all aspects of food science for the Capital Times of Madison, and his weekly wisdom has now been collected into a single publication. With a huge and growing interest in the science of food, this treasure trove of knowledge and practical information, in 60 bite-sized chunks, is sure to be a bestseller.
Reviews
From the reviews:
“The title of the book is appropriate … this book certainly provides some tasty, bite-sized tidbits. The intended audience is a member of the nonscientific public who has primarily read recipes and cookbooks in relation to food science. … Chemistry, microbiology, physics and engineering are all represented in the discussions of food science. … A number of interesting informational morsels are scattered throughout the text.” (Steven K. Showalter, Journal of Chemical Education, Vol. 87 (10), October, 2010)
"This book will tell you about Marshmallow Peeps and Circus Peanuts. It will also tell you about the experiments to figure out how to keep guacamole from turning brown. This book has lots of interesting anecdotes about food. This book, is one you can stick in your backpack to read in small bites when you travel, or by your bed. It’s more of a reading for pleasure book. My husband thought this book looked interesting and stuck it on his desk to keep and read." (Jeff, Cookerati, December, 2008)
"Ever wondered why the slurping of a milk shake causes a brain freeze? Richard Hartel … and his daughter Anna Kate Hartel, have. … In their new book, Food Bites: The Science of the Food We Eat … the authors answer a slew of other questions and explore the chemistry, physics, and engineering at work inside the American pantry. … Readers more interested in practical advice … will find plenty to assimilate, too. … Food Bites is an entertaining reference for curious cooks … ." (Rebecca Dalzell, Saveur, July, 2008)
Authors and Affiliations
Bibliographic Information
Book Title: Food Bites
Book Subtitle: The Science of the Foods We Eat
Authors: Richard Hartel, AnnaKate Hartel
DOI: https://doi.org/10.1007/978-0-387-75845-9
Publisher: Copernicus New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag New York 2008
eBook ISBN: 978-0-387-75845-9Published: 01 March 2009
Edition Number: 1
Number of Pages: IX, 190
Topics: Food Science, Chemistry/Food Science, general, Popular Science, general