TITLE: The Science of Food: An Exploration of What We Eat and How We Cook
AUTHOR: Marty Jopson
DATE PUBLISHED: 2017
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 perfect frying pan; the invention of pressure cookers; to industrial processes required to make puffed cereals, dried mashed potatoes and refrigeration; 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!