Food Bites

The Science of the Foods We Eat

Authors: Hartel, Richard W, Hartel, AnnaKate

  • Engaging and approachable for specialist and general reader alike – based on newspaper columns
  • Two-part format covers fascinating food science as well as applications
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eBook $14.99
price for USA (gross)
  • ISBN 978-0-387-75845-9
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
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)


Table of contents (60 chapters)

  • Chocolate Gone Bad

    Richard, W. (et al.)

    Pages 1-2

  • What Is Food Science?

    Hartel, Richard W. (et al.)

    Pages 1-3

  • Processed Foods: Good or Bad?

    Hartel, Richard W. (et al.)

    Pages 5-7

  • Vintage Wines and Chocolates

    Hartel, Richard W. (et al.)

    Pages 9-10

  • Preserving Strawberries, and Other Foods

    Hartel, Richard W. (et al.)

    Pages 11-13

Buy this book

eBook $14.99
price for USA (gross)
  • ISBN 978-0-387-75845-9
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
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Bibliographic Information

Bibliographic Information
Book Title
Food Bites
Book Subtitle
The Science of the Foods We Eat
Authors
Copyright
2008
Publisher
Copernicus
Copyright Holder
Springer-Verlag New York
eBook ISBN
978-0-387-75845-9
DOI
10.1007/978-0-387-75845-9
Edition Number
1
Number of Pages
IX, 190
Topics