Food Chemistry
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Molecular Gastronomy
- Exploring the Science of Flavor
- By: Herve This
- Narrated by: Dennis Holland
- Length: 12 hrs and 50 mins
- Unabridged
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This book will appeal to foodies and those who are deprived of cookbooks in audio format. Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. This audiobook presents pieces of conventional wisdom - such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled - and gives its history before making scientific pronouncements.
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Dull as Dishwater
- By Chris Pedder on 20-11-2016
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Molecular Gastronomy
- Exploring the Science of Flavor
- Narrated by: Dennis Holland
- Length: 12 hrs and 50 mins
- Release date: 21-10-2008
- Language: English
- Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths....
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Non-member price: $27.99 or 1 Credit
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Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- By: Michael Brenner, Pia Sörensen, David Weitz
- Narrated by: Donna Postel
- Length: 9 hrs and 12 mins
- Unabridged
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The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
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This is nothing but someone reading out recipes!
- By Chris Pedder on 23-02-2021
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Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- Narrated by: Donna Postel
- Length: 9 hrs and 12 mins
- Release date: 26-01-2021
- Language: English
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Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work....
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Non-member price: $24.99 or 1 Credit
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A Grain of Salt
- The Science and Pseudoscience of What We Eat
- By: Dr. Joe Schwarcz
- Narrated by: Jonathan Yen
- Length: 11 hrs and 33 mins
- Unabridged
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Of all the dietary and nutritional claims pitched to us, what can we believe? How does cinnamon affect your health? How splendid is Splenda? Should you buy farmed, wild, or canned food? What's fishy about fish-oil supplements? Will a diet of Twinkies and M&M's lead to weight loss? Water from a tap or from a plastic bottle - which should you choose, and which is better for the environment? Should you carry your groceries home in plastic or brown paper? We all have questions, and Dr. Joe Schwarcz has the answers, some of which will astonish you.
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A Grain of Salt
- The Science and Pseudoscience of What We Eat
- Narrated by: Jonathan Yen
- Length: 11 hrs and 33 mins
- Release date: 08-10-2019
- Language: English
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Of all the dietary and nutritional claims pitched to us, what can we believe? How does cinnamon affect your health? How splendid is Splenda? Should you buy farmed, wild, or canned food? What's fishy about fish-oil supplements? Find out more....
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Non-member price: $24.99 or 1 Credit
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Heal Your Gut, Mind & Emotions
- 5 Steps to Reset Your Health with Ayurveda and Food Chemistry
- By: Dimple Jangda
- Narrated by: Dimple Jangda
- Length: 6 hrs and 53 mins
- Unabridged
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Did you know your physical, mental and emotional well-being depends on your gut health? The healthier your gut, the better you are! With the gut as a central axis of vigor, health coach Dimple Jangda has helped people all over the world recover from chronic diseases through a powerful combination of ancient Ayurvedic science, modern research and nutrition with a special emphasis on food chemistry. In this comprehensive book, she shares the tools that shaped her life and advises on how you can use food to preserve your health and reverse diseases.
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Heal Your Gut, Mind & Emotions
- 5 Steps to Reset Your Health with Ayurveda and Food Chemistry
- Narrated by: Dimple Jangda
- Length: 6 hrs and 53 mins
- Release date: 23-01-2024
- Language: English
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Health coach Dimple Jangda shares the tools that shaped her life and advises on how you can use food to preserve your health and reverse diseases....
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Non-member price: $21.99 or 1 Credit
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Your Brain on Food
- How Chemicals Control Your Thoughts and Feelings 3rd Edition
- By: Gary Wenk
- Narrated by: Jonathan Yen
- Length: 8 hrs and 15 mins
- Unabridged
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An internationally renowned neuroscientist, Dr. Wenk has been educating college and medical students about the brain and lecturing around the world for more than 40 years. With this essential book, he vividly demonstrates how a little knowledge about the foods and drugs we eat can teach us a lot about how our brain functions. The information is presented in an irreverent and non-judgmental manner, making it highly accessible to high school teenagers, inquisitive college students, and worried parents.
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a bit dence
- By Kindle Customer on 14-07-2019
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Your Brain on Food
- How Chemicals Control Your Thoughts and Feelings 3rd Edition
- Narrated by: Jonathan Yen
- Length: 8 hrs and 15 mins
- Release date: 18-06-2019
- Language: English
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Dr. Wenk has skillfully blended the highest scholarly standards with illuminating insights, gentle humor, and welcome simplicity. The intersection between brain science, drugs, food, and our cultural and religious traditions is plainly illustrated in an entirely new light....
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Non-member price: $24.99 or 1 Credit
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Culinary Reactions
- The Everyday Chemistry of Cooking
- By: Simon Quellen Field
- Narrated by: Sean Pratt
- Length: 4 hrs and 29 mins
- Unabridged
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When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
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Culinary Reactions
- The Everyday Chemistry of Cooking
- Narrated by: Sean Pratt
- Length: 4 hrs and 29 mins
- Release date: 07-02-2017
- Language: English
- When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams....
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Non-member price: $23.99 or 1 Credit
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More Food from Soil Science
- The Natural Chemistry of Lime in Agriculture
- By: Dr. V.A. Tiedjens
- Narrated by: Frank Gerard
- Length: 8 hrs and 45 mins
- Unabridged
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This book by a distinguished agronomist and agricultural researcher is a factual presentation designed to show farmers how they can increase their crop yields and reduce their production costs so they may enjoy a higher standard of living. Dr. Tiedjens’ More Food From Soil Science provides concrete examples of ways to help cure the agricultural doldrums.
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More Food from Soil Science
- The Natural Chemistry of Lime in Agriculture
- Narrated by: Frank Gerard
- Length: 8 hrs and 45 mins
- Release date: 24-02-2021
- Language: English
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This book by a distinguished agronomist and agricultural researcher shows farmers how they can increase their crop yields and reduce their production costs. More Food From Soil Science provides concrete examples of ways to help cure agricultural doldrums....
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Non-member price: $26.99 or 1 Credit
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I Love Sugar
- By: Elizabeth Preston
- Narrated by: Michael Gillick
- Length: 10 mins
- Unabridged
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There are many types of sugar used in the foods we eat. To stay healthy, we can't consume too many of those pesky added sugars!
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I Love Sugar
- Narrated by: Michael Gillick
- Length: 10 mins
- Release date: 02-10-2024
- Language: English
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There are many types of sugar used in the foods we eat. To stay healthy, we can't consume too many of those pesky added sugars!
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A Natural History of Beer
- By: Ian Tattersall, Rob DeSalle
- Narrated by: Johnny Heller
- Length: 6 hrs and 59 mins
- Unabridged
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What can beer teach us about biology, history, and the natural world? From ancient Mesopotamian fermentation practices to the resurgent American craft brewery, authors Rob DeSalle and Ian Tattersall peruse the historical record and traverse the globe for engaging and often surprising stories about beer. They explain how we came to drink beer, what ingredients combine to give beers their distinctive flavors, how beer's chemistry works at the molecular level, and how various societies have regulated the production and consumption of beer.
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A Natural History of Beer
- Narrated by: Johnny Heller
- Length: 6 hrs and 59 mins
- Release date: 27-02-2019
- Language: English
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From ancient Mesopotamian fermentation practices to the resurgent American craft brewery, authors Rob DeSalle and Ian Tattersall peruse the historical record and traverse the globe for engaging and often surprising stories about beer....
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