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Twinkie, Deconstructed
- Narrado por: Mark Lund
- Duración: 5 h y 50 m
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Reseñas de la Crítica
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An Ok Beer Book
- De AppleCedAR en 10-21-13
De: Lynn Hoffman
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Salt
- A World History
- De: Mark Kurlansky
- Narrado por: Scott Brick
- Duración: 13 h y 48 m
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So much of our human body is made up of salt that we'd be dead without it. The fine balance of nature, the trade of salt as a currency of many nations and empires, the theme of a popular Shakespearean play... Salt is best selling author Mark Kurlansky's story of the only rock we eat.
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More than SALT
- De Karen en 03-12-03
De: Mark Kurlansky
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Consider the Fork
- A History of How We Cook and Eat
- De: Bee Wilson
- Narrado por: Alison Larkin
- Duración: 11 h y 30 m
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Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.
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For the foodie/science geek/history buff in you
- De Nothing really matters en 08-30-14
De: Bee Wilson
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The Brewer's Tale
- A History of the World According to Beer
- De: William Bostwick
- Narrado por: Christopher Sutton
- Duración: 8 h y 6 m
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The Brewer's Tale is a beer-filled journey into the past: the story of brewers gone by and one brave writer's quest to bring them - and their ancient, forgotten beers - back to life, one taste at a time. This is the story of the world according to beer, a toast to flavors born of necessity and place - in Belgian monasteries, rundown farmhouses, and the basement nanobrewery next door. So pull up a barstool and raise a glass to 5,000 years of fermented magic.
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Good insights!
- De Michael en 03-08-16
De: William Bostwick
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Beer
- Tap into the Art and Science of Brewing
- De: Charles Bamforth
- Narrado por: Chris Sorensen
- Duración: 9 h y 36 m
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Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing, and how the brewing process has evolved through the ages. The third edition features more information concerning the history of beer, especially in the United States; British, Japanese, and Egyptian beer; beer in the context of health and nutrition; and the various styles of beer. Author Charles Bamforth has also added detailed information on prohibition, Sierra Nevada, and life as a maltster.
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Commercial Brewing
- De taylor brackeen en 03-15-18
De: Charles Bamforth
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The Drunken Botanist
- The Plants That Create the World's Great Drinks
- De: Amy Stewart
- Narrado por: Coleen Marlo
- Duración: 10 h y 16 m
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Every great drink starts with a plant. Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when medieval physicians boiled juniper berries with wine to treat stomach pain. The Drunken Botanist uncovers the surprising botanical history and fascinating science and chemistry of over 150 plants, flowers, trees, and fruits (and even a few fungi).
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No more cheap tequila!
- De Cynthia en 03-23-13
De: Amy Stewart
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How to Invent Everything
- A Survival Guide for the Stranded Time Traveler
- De: Ryan North
- Narrado por: Ryan North
- Duración: 12 h y 55 m
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What would you do if a time machine hurled you thousands of years into the past...and then broke? How would you survive? With this book as your guide, you'll survive - and thrive - in any period in Earth's history. Best-selling author and time-travel enthusiast Ryan North tells you how to invent all the modern conveniences we take for granted - from first principles. This manual contains all the science, engineering, art, philosophy, facts, and figures required for even the most clueless time traveler to build a civilization from the ground up.
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Get the book
- De Tim McNerney en 11-26-18
De: Ryan North
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Eight Flavors
- The Untold Story of American Cuisine
- De: Sarah Lohman
- Narrado por: Sarah Lohman
- Duración: 8 h y 33 m
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The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.
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Great read... Terrible accents
- De S. Macklin en 12-14-18
De: Sarah Lohman
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Proof
- The Science of Booze
- De: Adam Rogers
- Narrado por: Sean Runnette
- Duración: 8 h y 45 m
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A spirited narrative on the fascinating art and science of alcohol, sure to inspire cocktail party chats on making booze, tasting it, and its effects on our bodies and brains. Drinking gets a lot more interesting when you know what's actually inside your glass of microbrewed ale, single-malt whisky, or Napa Cabernet Sauvignon. All of them begin with fermentation, where a fungus called yeast binges on sugar molecules and poops out ethanol. Humans have been drinking the results for 10,000 years. Distillation is a 2,000-year-old technology - invented by a woman - that we're still perfecting today.
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Great listening to all about booze
- De Atila en 08-02-14
De: Adam Rogers
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The Knowledge
- How to Rebuild Our World from Scratch
- De: Lewis Dartnell
- Narrado por: John Lee
- Duración: 8 h y 58 m
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Regarded as one of the brightest young scientists of his generation, Lewis Dartnell proposes that the key to preserving civilization in an apocalyptic scenario is to provide a quickstart guide, adapted to cataclysmic circumstances. The Knowledge describes many of the modern technologies we employ, but first it explains the fundamentals upon which they are built. The Knowledge is a brilliantly original guide to the fundamentals of science and how it built our modern world as well as a thought experiment about the very idea of scientific knowledge itself.
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We might be screwed, but... science!
- De Ryan en 11-28-15
De: Lewis Dartnell
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Plastic-Free
- How I Kicked the Plastic Habit and How You Can Too
- De: Beth Terry
- Narrado por: Beth Terry
- Duración: 11 h y 48 m
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Like many people, Beth Terry didn't think an individual could have much impact on the environment. But while laid up after surgery, she read an article about the staggering amount of plastic polluting the oceans and decided then and there to kick her plastic habit. Now she wants to teach you how you can too.
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Great book!
- De JJ en 07-04-18
De: Beth Terry
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Mycophilia
- Revelations From the Weird World of Mushrooms
- De: Eugenia Bone
- Narrado por: Aimee Jolson
- Duración: 11 h y 2 m
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In Mycophilia, accomplished food writer and cookbook author Eugenia Bone examines the role of fungi as exotic delicacy, curative, poison, and hallucinogen, and ultimately discovers that a greater understanding of fungi is key to facing many challenges of the 21st century.
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Absolutely awful, insufferable, racist author
- De Rs 🦇 en 11-25-19
De: Eugenia Bone
Lo que los oyentes dicen sobre Twinkie, Deconstructed
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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- Michelle
- 03-09-10
Great book
This book is fantastic. It was easy to understand and delivered what it promised. It tells you exactly what the mysterious ingredients are. Very very good.
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- S
- 08-03-07
Has all the ingredients but still missing ...
It took me a long time to finish this book, mainly because it was hard to follow. It has the potential to be a great book, because there is a lot of great detail about all of these ingredients; but as soon as he says one thing, he's off on something else, and I quickly forgot what ingredient it was he was talking about, or what it meant, or what the process, other ingredients, etc., were. IE- it was very confusing, and I don't think I got much out of it.
The book would have been 10 times better if he took some of the day's criticisms of GM foods and either applied them or argued against them using these ingredients as a starting point. In the end, it felt as if he just accepted everything told to him and didn't critically analyze very much. I kept wanting him to question what he was hearing, instead of just telling us. There were so many questions he raised, but very few answered. In the end, he basically says 'it's all natural,' so go eat an Twinkie. I was hoping for more insight into what we are actually eating- not just the scientific definitions.
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- M. Maxwell
- 08-22-07
Now you know . . .
This interesting, well-written book provides answers to questions such as "Where does chlorine come from?", "What, exactly, is baking powder made of?", and "Why is it that the cakes I bake at home don't taste like Twinkies?" It has a clever structure--one short chapter for each ingredient listed on the Twinkie wrapper. I thought this book was fascinating, though at times overly detailed. It's true that the author does not seem to question, in fact at times he seems to support, the processed food industry. But at bottom, the book just explains what's in Twinkies without offering judgement one way or the other. It's not an overtly political book like "Fast Food Nation." If you eat convenience or packaged foods at all, even foods that are labeled "organic," you are probably eating many of the ingredients that are in Twinkies, and it is illuminating to find out exactly what they are and where they come from.
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esto le resultó útil a 3 personas
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- IVFarmboy
- 07-15-07
Awesome and very well written
This book gives you a cooking and chemical lesson in a very fun way. I did not realize the many different items, nice way of putting it, that goes into our food. Also shows another vulnerability that we have with China, certain of the above mentioned items only come from China. Very informative but very interesting at the same time. Even Teen-Agers found it interesting.
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esto le resultó útil a 5 personas
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- Nathaniel
- 06-22-20
I Love This Book
The best part is the non-judgemental presentation of processed food. Since I love Twinkies, this is a great book!
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- Katherine
- 06-11-07
Interesting, but not hyped
When I saw that this book only got one star, I was hesitant. I thougt it might be one of those books that just went on and on about how bad twinkies are.
I went to Amazon and read the reviews there and found out that most people found the book not only interesting but not overly preachy about processed foods.
I liked the books format, the narration and the content. I work in agriculture with both organic and non-organic farmers and found the book to be a rather fun romp through the food chain. Like it or not, it's an accurate and truthful romp.
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esto le resultó útil a 6 personas
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- clandestine
- 07-13-23
Bleached Flour: Chlorine Can Kill You
I’ve developed 13 ingredient-inspired taglines during my diligent note-taking, thanks to this book:
1. Bleached Flour: Chlorine Can Kill You
2. Enriched Flour = Adding Petroleum, Ore, and Fungi into your Diet
3. Food-Grade Iron: Ground up rust or manufactured steel waste product
4. Modified cornstarch: a chemical bath with chlorine and hydrochloric acid
5. GMO Soy Beans: Like Cockroaches, Immune to Herbicides
6. Partially Hydrogenized Crème Filling: filling you up with chronic disease one bite at a time!
7. Cellulose Gum: absorbs water, acids, and bleaches
8. Polysorbate 60: a plastic subingredient that makes food as hard as, well, plastic
9. Diacetyl and Butyric Acid: the chemicals that artificial butter and vomit shares
10. Artificial Vanilla: Toxically synthesized melting pot for non-food flavors
11. Sodium stearoyl lactylate: the delicious soapy wax emulsifier
12. Sorbic Acid: from flammability to poison to preservation
13. Food Coloring: Eating Paint
I am a lot more educated about how many artificially fabricated, toxically manufactured, or just plain gross ingredients go into snack foods like Twinkies. Of course industry experts assure us that all poison is removed in the final product, so that’s a relief.
My main complaint is that the author doesn’t necessarily take a stance one way or the other. He details example after example of all the volatile, hazardous, and caustic chemical processes involved to concoct artificial Twinkie ingredients like enriched (ground-up metals) bleached (chlorinated) flour and modified (genetically altered) cornstarch. Then he demystifies other ingredients, explaining how the eggs in Twinkies are actually a chemically altered powdered egg substrate, but because the FDA requires that ingredients be called the most common name, Hostess gets away with just calling them “eggs” in their ingredients list. Finally, the author talks out the other side of his mouth to call them miracle foods or wonders of modern science or that since all food is chemicals, it’s all good. Huh???
All in all, I feel more enlightened and less likely to buy a Twinkie.
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- Simone
- 12-15-12
The title was the most interesting part!
Not quite sure what I was expecting; I was bored out of my mind. I could have just Googled the ingredients list and it would have been the same.
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- Andy
- 05-24-07
waste of time
This book reads like it was written by a lobbyist for the food ingredient industry. The author is clearly a fan of everything artificial.
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