The Science of Food: An Exploration of What We Eat and How We Cook by Marty Jopson

The Science of Food: An Exploration of What We Eat and How We Cook

Marty Jopson

224 pages first pub 2017 (editions)

nonfiction science informative slow-paced
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Ever wondered what modified starch is and why it's in so much of the food we buy? What do instant mashed potatoes 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 ...

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