The Science of Food

An Exploration of What We Eat and How We Cook

De: Marty Jopson

Narrado por: Marty Jopson

Duración: 6 h y 27 m

Resumen del Editor

In this fascinating and easily digestible book, The One Show's resident scientist, Marty Jopson, takes us on a mouthwatering tour of the 21st-century kitchen and the everyday food miracles that we all take for granted.

Ever wondered what modified starch is and why it's in so much of the food we buy? What do instant mash and freeze-dried coffee have in common? What's the real truth behind the five-second rule? And as the world population grows and the pressure on agriculture to produce more cost-effective and sustainable products increases, what could the future hold for both farmers and consumers?

From mindboggling microbiology to ingenious food processing techniques and gadgets, The Science of Food takes a look at the details that matter when it comes to what we eat and how we cook and lays bare the science behind how it all works. By understanding the chemistry, physics and biology of the food we cook, buy and prepare, we can all become better consumers and happier cooks!

©2017 Marty Jopson (P)2017 Audible, Ltd.

Some errors and plagiarism but overall not bad

This is a real mish-mash of beginner concepts. There are a bunch of mispronounced words, which is a little unfortunate, considering the author is reading his own work. His understanding of gluten networks is basic to the point of inaccurate. For example, he perpetuates the very incorrect idea that kneading is required to stretch glutens. This is a complete myth that will not die. Kneading serves as mechanical action that hydrates the gluten-network proteins and incorporates air into the crumb. This distinction is important, as it impacts our process. Due to his misunderstanding of glutens, the introduction of the Chorleywood bread process is equally inaccurate.

Then there is also outright plagiarism, where whole sections of Harold McGee's On Food and Cooking were transplanted without reference or citation. That was a little disheartening.

The sections are a little all over the place. It's hard to see what the point of each chapter is. Each chapter has subsections that feel disparate and difficult to draw a single theme that allows you to better remember the points in which you're expected to remember. For anyone completely new to food science, this is an okay overview. For anyone that's already graduated from McGee's, This', and Mhyrvold's classes, you'll find this completely wrong in some areas and basic to the point of frustration.