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The science of food :an exploration ...

Jopson, Marty.

The science of food :an exploration of what we eat and how we cook /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	641.3002
書名/作者:	The science of food : : an exploration of what we eat and how we cook // Marty Jopson ; [illustrations by Emma McGowan].
其他題名:	Food
作者:	Jopson, Marty.
其他作者:	McGowan, Emma,
出版者:	London : : Michael O'Mara Books,, 2017.
面頁冊數:	224 p. : : ill. ;; 21 cm.
附註:	Includes index.
標題:	Food - Miscellanea.
標題:	Food - Popular works.
標題:	Questions and answers.
ISBN:	9781782438380 (hbk.) :
摘要、提要註:	In this highly entertaining and accessible book, BBC's The One Show's science and technology presenter and all-round science guy Marty Jopson turns his attentions to things culinary and, more specifically, the everyday miracles that happen in the kitchen. Why does popcorn puff? Why do cakes rise? Why do onions make you cry? Bacteria - good or bad? There are many reactions and cooking processes that we may use everyday but have never really understood. From fascinating facts from microbiology to maximizing the benefits of proteins and vitamins, and the future of food and food production, there is a wealth of information to enjoy here. You'll never approach the kitchen in the same way again.

The science of food :an exploration of what we eat and how we cook /
Jopson, Marty.

The science of food :an exploration of what we eat and how we cook /FoodMarty Jopson ; [illustrations by Emma McGowan]. - London :Michael O'Mara Books,2017. - 224 p. :ill. ;21 cm.

Includes index.

In this highly entertaining and accessible book, BBC's The One Show's science and technology presenter and all-round science guy Marty Jopson turns his attentions to things culinary and, more specifically, the everyday miracles that happen in the kitchen. Why does popcorn puff? Why do cakes rise? Why do onions make you cry? Bacteria - good or bad? There are many reactions and cooking processes that we may use everyday but have never really understood. From fascinating facts from microbiology to maximizing the benefits of proteins and vitamins, and the future of food and food production, there is a wealth of information to enjoy here. You'll never approach the kitchen in the same way again.

ISBN: 9781782438380 (hbk.) :NTD 534

Nat. Bib. No.: GBB7B4137bnb

Nat. Bib. Agency Control No.: 018408614UkSubjects--Topical Terms:

694207
Food
--Miscellanea.

LC Class. No.: TX357 / .J67 2017

Dewey Class. No.: 641.3002

The science of food :an exploration of what we eat and how we cook /
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