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The Science of Food

An Exploration of What We Eat and How We Cook

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The Science of Food

By: Marty Jopson
Narrated by: Marty Jopson
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About this listen

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!

©2017 Marty Jopson (P)2017 Audible, Ltd. Cooking Food Science

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Profile Image for Ben Masters

Where is Harold McGee

I don’t know why Harold McGee is not in audible books there is a huge market thank you

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