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美味的原理：食物與科學的親密關係
為什麼食物這樣烹調才會好吃？
為什麼用錯鍋具就造成一場災難？！
這一切都要從廚房裡胡搞開始……
雖然長輩有交代，不要玩食物！
但是看食譜照步驟來，還是會煮出一坨坨令人反胃的NG品……
是手殘眼瞎沒慧根嗎？還是註定當個遠庖廚的君子！？
其實你只是沒搞懂其中的科學原理……
在這本引人入勝且易於消化的書中，
BBC電視節目常駐科學家馬提．傑佛森（Marty Jopson），
將帶領我們走進二十一世紀的廚房，
從日常生活的食物中發現我們習以為常卻從未留意的科學奇蹟！
不管你是料理盲，還是天殘嘴，
也會想知道加工食品到底在變什麼把戲？
廚房裡的化學天王與天后是誰？
壓力鍋為什麼是快煮神器？氣炸鍋又是什麼原理？
為何在銅鍋裡倒入酸液可調出殺人液，而鋁鍋對酸液的反應只是變色卻無毒？
製作蛋白酥為什麼用銅碗攪打蛋白最適合？
牛乳為何要採用巴氏殺菌法，與生乳有何不一樣？
什麼是法式蒸煮法？為何最能保鮮？
你對細菌知多少？在處理食物的過程中需要注意什麼？
與你的飲食生活息息相關的「科學原理」，
搞懂它，再繁瑣的料理步驟都難不倒你，
認識它，你就知道自己到底吃下了什麼。
食材、廚具、烹調設備、舌尖上的味道、鼻孔裡的氣味，
用科技與化學交織出一場場廚房裡的饗宴。
本書從令人大開眼界的微生物學，到巧妙的食品加工技術和小工具，
以科學的角度細察我們平常所吃的食物、如何烹調的過程，
進而了解食物的化學、物理與生物，
這些科學知識會幫助我們把壞日子變好，把好日子變得更有趣，
不但讓我們成為優秀的消費者，也讓我們成為更快樂的料理王。
為什麼用錯鍋具就造成一場災難？！
這一切都要從廚房裡胡搞開始……
雖然長輩有交代，不要玩食物！
但是看食譜照步驟來，還是會煮出一坨坨令人反胃的NG品……
是手殘眼瞎沒慧根嗎？還是註定當個遠庖廚的君子！？
其實你只是沒搞懂其中的科學原理……
在這本引人入勝且易於消化的書中，
BBC電視節目常駐科學家馬提．傑佛森（Marty Jopson），
將帶領我們走進二十一世紀的廚房，
從日常生活的食物中發現我們習以為常卻從未留意的科學奇蹟！
不管你是料理盲，還是天殘嘴，
也會想知道加工食品到底在變什麼把戲？
廚房裡的化學天王與天后是誰？
壓力鍋為什麼是快煮神器？氣炸鍋又是什麼原理？
為何在銅鍋裡倒入酸液可調出殺人液，而鋁鍋對酸液的反應只是變色卻無毒？
製作蛋白酥為什麼用銅碗攪打蛋白最適合？
牛乳為何要採用巴氏殺菌法，與生乳有何不一樣？
什麼是法式蒸煮法？為何最能保鮮？
你對細菌知多少？在處理食物的過程中需要注意什麼？
與你的飲食生活息息相關的「科學原理」，
搞懂它，再繁瑣的料理步驟都難不倒你，
認識它，你就知道自己到底吃下了什麼。
食材、廚具、烹調設備、舌尖上的味道、鼻孔裡的氣味，
用科技與化學交織出一場場廚房裡的饗宴。
本書從令人大開眼界的微生物學，到巧妙的食品加工技術和小工具，
以科學的角度細察我們平常所吃的食物、如何烹調的過程，
進而了解食物的化學、物理與生物，
這些科學知識會幫助我們把壞日子變好，把好日子變得更有趣，
不但讓我們成為優秀的消費者，也讓我們成為更快樂的料理王。
224 pages, Paperback
Published August 26, 2020
35 people are currently reading
342 people want to read
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Displaying 1 - 29 of 29 reviews
January 11, 2019
I've finished this fascinating book. Now I know why cheeseburgers have yellowy orange plastic on top rather than proper melty cheese. Because the burger industry, primarily fast food, exists only to make money, in peak times burgers will be made ahead, ten minutes or more, and kept hot. If real cheese, a delicious sharp cheddar for instance, was used, it would melt and quickly weep oil. That wouldn't have consumer appeal at all. So emulsified cheese is used. This is made in a process where up to 60% of the product actually is cheese, the rest is stuff to stop it weeping and keep it in one nice artificial-looking square.
So next time I go to a burger joint where I might be able to get real cheese, blue cheese is usually real, I am going to specify it, just so as I get a freshly-cooked burger which will taste better all round.
__________________
Most of the books I've read on science in cooking concentrate on the food and how various processes affect it. This book does that too, but it also goes into materials, utensils and equipment. I'm reading about kitchen knives. In order to keep your knife blade sharp you need to have a chopping board that is hard enough to resist the knife but less hard than the knife which would become blunt on a board harder than the blade. So how to measure the hardness?
There is the Mohs scale created by Friedrich Mohs in 1812 in Germany. At the top of the scale are diamonds which can scratch everything beneath them. Quartz comes in at 7 so it can scratch granite which is 6 as most knives are. At the bottom of the scale that everything can cut is your finger. Of course.
So next time I go to a burger joint where I might be able to get real cheese, blue cheese is usually real, I am going to specify it, just so as I get a freshly-cooked burger which will taste better all round.
__________________
Most of the books I've read on science in cooking concentrate on the food and how various processes affect it. This book does that too, but it also goes into materials, utensils and equipment. I'm reading about kitchen knives. In order to keep your knife blade sharp you need to have a chopping board that is hard enough to resist the knife but less hard than the knife which would become blunt on a board harder than the blade. So how to measure the hardness?
There is the Mohs scale created by Friedrich Mohs in 1812 in Germany. At the top of the scale are diamonds which can scratch everything beneath them. Quartz comes in at 7 so it can scratch granite which is 6 as most knives are. At the bottom of the scale that everything can cut is your finger. Of course.
September 8, 2017
This is a tasty little volume, packed with kitchen-based science. I must admit, when I saw that the author was the One Show's science expert and Marty Jopson's author photo has that 'Hey, I'm a mad scientist, kids!' look, my heart fell - I was sure the book would be the written equivalent of a 'Wow, look, aren't I clever, I can make this go bang!' science show - but, in fact, it's packed full of (appropriately) meaty scientific content.
I was really pleased that Jopson didn't stick purely to the chemistry of cooking, but launched with the working of some familiar kitchen gadgets - there was genuinely fascinating reading to be had about apparently humdrum equipment in the form of the physics and materials science of a knife and chopping board. And Jopson took us into industrial kitchens too, to reveal, for example, the remarkable process required to make puffed wheat.
Inevitably, the chemistry of cooking - how, for example, proteins denature and emulsions like mayonnaise work - are well covered too. Though interesting, this is probably the least inspiring part of the book, as it involves covering similar ground on how long chain molecules react to heat, water or each other several times.
There's plenty more, though, despite this being the kind of book you can read on a reasonable length train journey. Again, for example, going against the 'TV scientists are superficial' grain, Jopson gives a really well balanced view on artificial sweeteners and the implications of the many studies using them. He points out, for example, that the studies sometimes quoted showing those using sweeteners don't lose weight because they eat more to compensate is from rat experiments - the studies based on people are inconclusive.
Later, we've got the science of taste, from chocolate to sprouts, and so it goes on. Food is certainly the linking factor, but by no means all of the book is just about food, and that's a real strength. One of the last sections looks at some aspects of using science to improve crops - here's the only part it seemed there was an obvious omission, as it would have been a good point to re-examine the GM foods debate.
All in all this is a delightful cheese soufflé of a book. Light and tasty but enough content to satisfy the appetite for information.
I was really pleased that Jopson didn't stick purely to the chemistry of cooking, but launched with the working of some familiar kitchen gadgets - there was genuinely fascinating reading to be had about apparently humdrum equipment in the form of the physics and materials science of a knife and chopping board. And Jopson took us into industrial kitchens too, to reveal, for example, the remarkable process required to make puffed wheat.
Inevitably, the chemistry of cooking - how, for example, proteins denature and emulsions like mayonnaise work - are well covered too. Though interesting, this is probably the least inspiring part of the book, as it involves covering similar ground on how long chain molecules react to heat, water or each other several times.
There's plenty more, though, despite this being the kind of book you can read on a reasonable length train journey. Again, for example, going against the 'TV scientists are superficial' grain, Jopson gives a really well balanced view on artificial sweeteners and the implications of the many studies using them. He points out, for example, that the studies sometimes quoted showing those using sweeteners don't lose weight because they eat more to compensate is from rat experiments - the studies based on people are inconclusive.
Later, we've got the science of taste, from chocolate to sprouts, and so it goes on. Food is certainly the linking factor, but by no means all of the book is just about food, and that's a real strength. One of the last sections looks at some aspects of using science to improve crops - here's the only part it seemed there was an obvious omission, as it would have been a good point to re-examine the GM foods debate.
All in all this is a delightful cheese soufflé of a book. Light and tasty but enough content to satisfy the appetite for information.
April 4, 2019
Fun, quirky knowledge which makes for great dinner talk - that's what this book offers. With a solid background in science and an insatiable curiosity, the authors leads you through some interesting tidbits about the chemistry and physics of food and food gadgets, while also looking towards the future and hypothesizing or predicting how food will have to be produced and consumed in order to sustain humanity.
March 22, 2024
"Cooking is about the appliance of science, whether you are aware of it or not..."
The Science of Food was a fun short read. I was in the mood for something a bit lighter than the books I've been reading lately, and this one fit that bill niclely. The book is my third from the author, after his 2015 book: The Science of Everyday Life: Why Teapots Dribble, Toast Burns and Light Bulbs Shine, and his 2020 book: The Science of Being Human: Why We Behave, Think and Feel the Way We Do; both of which I enjoyed.
Author Marty Jopson studied Natural Sciences at Cambridge University before going on to achieve a PhD in Cell Biology. He is the resident science reporter on BBC One’s The One Show. Marty has been working in television for twenty years, on the BBC, ITV, Channel 4, Sky, The Discovery Channel and National Geographic. He is a prop builder and has been performing stage science around the UK for many years.
Marty Jopson:
Jopson opens the book with a lively intro, getting the writing off to a good start. He's got a lively, engaging style that shouldn't struggle to hold the reader's attention. The audio version I have was also read by the author, which is a nice touch I always appreciate.
As the book's title implies, it is mainly a science-driven look into cooking methods, materials, and preparations. He starts the writing in the book proper by talking about why knives slice more easily than they chop.
He continues the quote from the start of this review:
In this bit of writing, he outlines that aim of the book:
Some of what Jopson covers here includes:
• Knife science
• Different cooking pan material properties
• Sous Vide cooking, pressure cookers
• Panko breadcrumbs
• Oil and water mixtures; emulsions
• Sweeteners; sugar, saccharine, aspartame
• Does fat mean flavour?
• The Maillard reaction; caramelization
• Crystalline complexity of chocolate
• What’s wrong with sprouts? Brussel sprouts
• A stimulating brew; Caffeine
• The five-second rule
• The microbiota in us and on us
• The subtle science of killing bacteria
• Fermentation
• Protein
• Food allergies
• Photosynthesis
• Food science; DNA sequencing
He says this, which runs contrary to everything I've ever read about protein:
I did a quick Google search, and didn't come across anything that seemed to enforce his claim. I did find many sources (like this one, and this one) that confirmed what I had previously thought. Which is - vegetables do contain protein, but most lack one or more of the 9 essential amino acids that make a complete protein. This is why vegetarians typically combine veggies to make a complete protein - ie; rice and beans. Or peanut butter and bread.
********************
The Science of Food was another decent offering from the author. I enjoy his easy and fun presentation style, and will likely read any future books he produces.
3.5 stars.
The Science of Food was a fun short read. I was in the mood for something a bit lighter than the books I've been reading lately, and this one fit that bill niclely. The book is my third from the author, after his 2015 book: The Science of Everyday Life: Why Teapots Dribble, Toast Burns and Light Bulbs Shine, and his 2020 book: The Science of Being Human: Why We Behave, Think and Feel the Way We Do; both of which I enjoyed.
Author Marty Jopson studied Natural Sciences at Cambridge University before going on to achieve a PhD in Cell Biology. He is the resident science reporter on BBC One’s The One Show. Marty has been working in television for twenty years, on the BBC, ITV, Channel 4, Sky, The Discovery Channel and National Geographic. He is a prop builder and has been performing stage science around the UK for many years.
Marty Jopson:
Jopson opens the book with a lively intro, getting the writing off to a good start. He's got a lively, engaging style that shouldn't struggle to hold the reader's attention. The audio version I have was also read by the author, which is a nice touch I always appreciate.
As the book's title implies, it is mainly a science-driven look into cooking methods, materials, and preparations. He starts the writing in the book proper by talking about why knives slice more easily than they chop.
He continues the quote from the start of this review:
"It is, of course, possible with no understanding of what is going on to learn to cook delicious meals, but you will be cooking by rote. If you step away from the things you know, or when things start to go wrong, you have no way to navigate back to a successful result if you don’t understand the processes involved.
There is also a huge and wonderful world of science behind the food we don’t prepare for ourselves. The processed food we buy from the supermarket is full of some of the most ingenious science I have ever come across."
In this bit of writing, he outlines that aim of the book:
"I have tried in this book to capture a little bit of the science that plays such a huge role in the production of food that you find on the shelves of your supermarket and in the meals that you prepare in your own kitchen. Taken together, I hope I’ve cooked up something that gives more than just a taste of the science of food."
Some of what Jopson covers here includes:
• Knife science
• Different cooking pan material properties
• Sous Vide cooking, pressure cookers
• Panko breadcrumbs
• Oil and water mixtures; emulsions
• Sweeteners; sugar, saccharine, aspartame
• Does fat mean flavour?
• The Maillard reaction; caramelization
• Crystalline complexity of chocolate
• What’s wrong with sprouts? Brussel sprouts
• A stimulating brew; Caffeine
• The five-second rule
• The microbiota in us and on us
• The subtle science of killing bacteria
• Fermentation
• Protein
• Food allergies
• Photosynthesis
• Food science; DNA sequencing
He says this, which runs contrary to everything I've ever read about protein:
"One of the persistent myths of nutrition is that meat contains all the essential amino acids and is thus a complete source of protein, whereas plants do not and are incomplete. This is now understood to be just plain wrong. Plant protein sources are also complete and contain the full range of essential amino acids. This doesn’t just apply to things such as beans, nuts and seeds that are traditionally seen as good protein sources. It’s also the case for things like cauliflower, spinach or lettuce. Admittedly, there is not much protein in these veggies, but what is there is as complete as beef-steak proteins."
I did a quick Google search, and didn't come across anything that seemed to enforce his claim. I did find many sources (like this one, and this one) that confirmed what I had previously thought. Which is - vegetables do contain protein, but most lack one or more of the 9 essential amino acids that make a complete protein. This is why vegetarians typically combine veggies to make a complete protein - ie; rice and beans. Or peanut butter and bread.
********************
The Science of Food was another decent offering from the author. I enjoy his easy and fun presentation style, and will likely read any future books he produces.
3.5 stars.
October 23, 2017
The Science of Food is a nifty little book which looks at some fascinating topics and answers all those questions you never knew you needed to know about food science, and does so in a fun and informative way.
Divided into five topics, the book covers;
I really enjoyed dipping into and out of the book and learning something I didn't know, like the size of bowl really does matter when you are beating eggs, the bigger, the better apparently, and that whipping egg whites in a copper bowl makes your egg whites stiffer...who knew ?
The really clever science bits are all there for those who like the technical stuff and yet, it's written in a way that makes it fun and interesting and not like those interminable science books at school, which in my case were usually filled with flower doodles and boy's names!
There's a few pages entitled, 'Knowing when to eat your food' which is all about use by and sell by dates, something which always confuses me and I know that I often throw food away that's perfectly edible and not going to do me any harm.
If you're a foodie, or have a foodie in the family or even if you are just like me and quaintly curious then The Science of Food is one of those books that will sit quietly on your recipe book shelf, just waiting for the right moment to astound you with it's brilliance.
August 6, 2018
Listened to the audiobook. Very engaging and interesting. I particularly enjoyed the last chapter, discussing new innovations and ideas in the growth, preservation and preparation of food.
March 1, 2018
Marty Jopson has written a short, easily digestible book on the science behind cooking food and kitchen gadgets - everything from the physics and materials science of the knife and chopping board you use; the invention of pressure cookers; to industrial processes required to make puffed cereals and dried mashed potatoes; to the denaturing of proteins when you cook a steak or boil an egg; why emulsions like mayonnaise work; and other vaguely food related stuff like sell-by dates, artificial sweeteners, making chocolate and aeroponics (the process of growing plants in an air/mist environment instead of soil or water). This book seems especially written for the non-scientifically inclined reader with interesting examples, "digestible" language, minimal scientific jargon and numerous illustrations. I found the book to be an informative, interesting and easy read, with minimal social chit-chat, but I do wish the author had gone into more detail!
December 25, 2017
I really liked this book. It is a very entertaining book, very easy to read and to understand and with lots of curious stuff in it that start to make sense in your head when you read them!
I wish it was an interactive book, where you can have the links of the terms that the autor is explaining and you can directly link and watch how it really works on a video format or any other visual connection.
All in all, I loved it! I learnt a lot of things after reading it and I enjoyed a lot doing so!
I wish it was an interactive book, where you can have the links of the terms that the autor is explaining and you can directly link and watch how it really works on a video format or any other visual connection.
All in all, I loved it! I learnt a lot of things after reading it and I enjoyed a lot doing so!
November 27, 2017
Unknown to the layman, food chemists have revolutionized the way we eat and what we enjoy, bringing wonderful gains such as preservation and refrigeration, but also the addition of multifarious chemicals and synthetics for better shelf stability and life. Any book that gives the average consumer some insights that contribute towards better choices for themselves and their families is most welcome. Also a great read for chemistry students, the theories come to life when applied to a subject as close to our hearts as food.
March 18, 2018
A fascinating and information read
I will not look at food quite the same again. I will also be looking to see whether the future developments in food production mentioned in the book do come to pass. Well worth taking your time over and taking in the complexities of the science that surrounds food.
I will not look at food quite the same again. I will also be looking to see whether the future developments in food production mentioned in the book do come to pass. Well worth taking your time over and taking in the complexities of the science that surrounds food.
July 8, 2022
First of all, I expected something different when I bought this book. I was looking for concepts around food chemistry: What are anti-inflammatory foods? Which ones are they? What makes food spicy? And things of that nature. Instead, I found myself with concepts around the science behind a knife, a cutting board, does the 5-second rule work, etc.
Don't get me wrong, I found the science behind the everyday tools in the kitchen and more quite fascinating. I even applied these concepts to my cooking toolkit and I'm happy about that. Nevertheless, it wasn't what I expected after reading the title and description of the book.
Besides the matter mentioned above, I enjoyed reading it. I skipped some subchapters as they were becoming a bit too geeky for me, but overall, it was an interesting book.
I recommend skimming through if you're a cooking enthusiast that wants to understand better the everyday tools you use in the kitchen and demystify some of the well-known myths in the culinary world.
Don't get me wrong, I found the science behind the everyday tools in the kitchen and more quite fascinating. I even applied these concepts to my cooking toolkit and I'm happy about that. Nevertheless, it wasn't what I expected after reading the title and description of the book.
Besides the matter mentioned above, I enjoyed reading it. I skipped some subchapters as they were becoming a bit too geeky for me, but overall, it was an interesting book.
I recommend skimming through if you're a cooking enthusiast that wants to understand better the everyday tools you use in the kitchen and demystify some of the well-known myths in the culinary world.
April 5, 2022
This kind of book reminded the school. It is a scientific book but a very easygoing writing. So, one must not be a scientist to enjoy its reading.
I am a chef, and even if the book was a deja-vu for me when speaking about fermentation, sous-vide cooking, maillard reaction etc, the book surprised me quite often, developing in myself a kind of a reading avidity.
Lots and lots of chemistry in here, plus lots of general knowledge which is explaining why we need different knives, chopping boards, pans etc.
You'll find who are the king and the queen of the kitchen and why 😁
Can't wait to discover the other books of the same author 🙂
#thescienceoffood #martyjospo
I am a chef, and even if the book was a deja-vu for me when speaking about fermentation, sous-vide cooking, maillard reaction etc, the book surprised me quite often, developing in myself a kind of a reading avidity.
Lots and lots of chemistry in here, plus lots of general knowledge which is explaining why we need different knives, chopping boards, pans etc.
You'll find who are the king and the queen of the kitchen and why 😁
Can't wait to discover the other books of the same author 🙂
#thescienceoffood #martyjospo
December 27, 2019
Good introduction to food science. Unfortunately, as a fairly heavy science based book in some parts I was definitely missing citations for me to go and review the documents where Marty retrieved this information. This made the learning process have a lot more blind trust that books that have these citations.
An ommission at the very end: with the population reaching 10 billion, the most efficient way to produce food is with a plant-based approach For the planet to truly sustain that many people, this needs to be the aim over the next 30 years.
An ommission at the very end: with the population reaching 10 billion, the most efficient way to produce food is with a plant-based approach For the planet to truly sustain that many people, this needs to be the aim over the next 30 years.
August 16, 2020
This is my first book about science behind food and I would say this book is fascinating and easily digestible! From science behind chosing your knives (the angle and material of knives), heat transfer in cooking process (omg! I've never thought would enjoy heat transfer as much as I read this book), to the microbes in fermented food. If you looking for any recipes in this book, you would be disappointed but after all this is an enjoyable book to read
October 9, 2018
Was okay but rather technical and not overly a 'joyous' read like some others who made the topic interesting. Great for someone really into the science of food and perhaps better read a little bit at a time on certain topics that are of current interest. Shame because the information is good, just couldn't really sit down and 'read' it as a one off.
June 25, 2021
The Science Of Food by Marty Jopson is a light book, packed with juicy pearls about food preparation, food gadgets and fascinating ingredient production. This last topic was something I didn't expect to see discussed and was probably my favorite bit! If you are interested in food chemistry and technology, give this book a read.
March 14, 2019
Not real good. Less a science of food, more a science of massively overprocessed food-like products. Nothing about nutrition at all, which is what I thought I was signing up for. Some of the information was kind of cool, I guess.
March 9, 2020
Over excited writing style and lack of focus makes it irritating for me. Selection of topics is reasonable but coverage is random. There's not even a pretence of a structure to this. Mercifully short.
July 8, 2021
This was a good book with lots of useful information.
I still find myself thinking about what I have read while I'm pottering about in the kitchen.
I'll never look at egg beating the same way again, that's for sure.
I still find myself thinking about what I have read while I'm pottering about in the kitchen.
I'll never look at egg beating the same way again, that's for sure.
October 6, 2017
Interesting and informative; what more could I want from a book?
May 13, 2019
TONS of useful facts here. Will never look at food and cooking in the same way again
September 13, 2019
Surprisingly interesting and easy to read.
July 13, 2021
Must read if you are interested in the science of food explained in a simple way. Enjoyed reading and made me think about food in a more scientific way.
August 13, 2021
Informative and easy to follow, with some interesting information about topics that come up in everyday life, as well as the more academic scientific ideas.
June 9, 2022
Fascinating stuff.
April 16, 2023
This was interesting in places.
May 31, 2024
Popüler bilim tadınd, güncel gıda araştırmalarının yanısıra temel bilgileri de içeren bir kitap olmuş.
September 30, 2022
What does the best-before date really mean? Is there any truth to the five-second rule? Is lab-grown meat the food of the future? 🧫
The Science of Food by Marty Jopson is an accessible and educational book that examines these questions and uncovers the hidden science behind foods in the twenty-first century. 👨🔬
As a Food Science undergraduate, reading this book was like having a very brief overview of my 4-year course. Some of the topics covered here are modules I was/am studying: Food Chemistry, Food Safety, Urban Farming, Food Microbiology etc! 👨🏫
Yet, being a brief overview, this book is suitable for the masses—children even—and is definitely a decent read for readers who want to know more about the things they eat and other food-related knowledge! 🍽🍔
Would have liked more diagrams/pictures, but this is otherwise still an informative read for the interested. ✍️
3.75/5
The Science of Food by Marty Jopson is an accessible and educational book that examines these questions and uncovers the hidden science behind foods in the twenty-first century. 👨🔬
As a Food Science undergraduate, reading this book was like having a very brief overview of my 4-year course. Some of the topics covered here are modules I was/am studying: Food Chemistry, Food Safety, Urban Farming, Food Microbiology etc! 👨🏫
Yet, being a brief overview, this book is suitable for the masses—children even—and is definitely a decent read for readers who want to know more about the things they eat and other food-related knowledge! 🍽🍔
Would have liked more diagrams/pictures, but this is otherwise still an informative read for the interested. ✍️
3.75/5
August 28, 2020
If you’ve got an interest in food and nutrition, or are a bit of nerd who likes to learn random things, you’ll like this one! There’s a lot of cool stuff to be learnt from this one, including stuff I’d never really thought about, such as the section on the relationship between knives and chopping boards. I must admit, I found some of the science got a bit too, well, science-y, and I resorted to skimming some sections. This failure to fully sustain my attention made the book a modest 3-star for me and probably not one I’d go back to. Still, an interesting read!
This review was first posted to my blog here.
This review was first posted to my blog here.
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