Title

  • Food Bites

Authors

Publisher

Food Bites

The Science of the Foods We Eat

Overview

From the publisher

Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers such pesky, niggling questions as “Is the quality of beer really affected by the type of water used?” and “Processed foods: good or bad?”

With a huge and growing interest in the science of food, this book — formatted in 60 bite-sized chunks — is a treasure trove of knowledge and practical information.

Subscribe
Comments
There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


All Books

Advertisement
Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice