Science and Inquiry discussion

Can we add another shelf for food science? I'm reading a book I would like to add The World of Caffeine The Science and Culture of the World's Most Popular Drug and it caused me to realize that some of my favorite books blend science, history and food.

Oh, I LOVE LOVE LOVE food science books.

Carolyn wrote: "Can we add another shelf for food science? I'm reading a book I would like to add [b:The World of Caffeine The Science and Culture of the World's Most Popular Drug|610151|The World of Caffeine Th..."

Done

Thank you!

Sarah Jane wrote: "Oh, I LOVE LOVE LOVE food science books. "

me too, which is your favorite?

I liked Sugar Blues but love 4 Blood Types, 4 Diets, Eat right for your type. I also read lots of food allergy books.

@Canary:

Last year I read How to Read a French Fry And Other Stories of Intriguing Kitchen Science and How to Pick a Peach The Search for Flavor from Farm to Table which were both fantastic. Oh, also Pickled, Potted, and Canned How the Art and Science of Food Preserving Changed the World because I am a big canning and preserving dork.

I also read a really good one about gluten intolerance/sensitivity a few years back, but I can't seem to remember the name of it. It was pre-Goodreads.

I have numerous books on celiac disease since I was told I have it. The best one was: Celiac Disease: A Hidden Epidemic. Does that sound familiar?

Sarah Jane wrote: "I also read a really good one about gluten intolerance/sensitivity a few years back, but I can't seem to remember the name of it. It was pre-Goodreads."

Has anyone read Twinkie Deconstructed? It always has such mixed reviews, so I've been bypassing it, but it still sounds interesting.

Tracy wrote: "Has anyone read [b:Twinkie Deconstructed|434052|Twinkie, Deconstructed My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What..."

I'm reading it now. The one thing about it is that it's written by someone with no science background - so if you have a science background, be prepared to scoff a few times. Otherwise, it's interesting.

I'll be reading a lot of food science books this summer - I'm teaching a 3-credit course on Food Chemistry this coming fall. One of my favorites so far is McGee's "On Food and Cooking" - excellent reference for any foodie.

I recall enjoying What Einstein Told His Cook Kitchen Science Explained.

The Devil's Cup A History of the World According to Coffee was a great food, science, history book as well.