The Science of Food cover art

The Science of Food

An Exploration of What We Eat and How We Cook

 Preview
Try Premium Plus free
Pick 1 audiobook a month from our unmatched collection - including bestsellers and new releases.
Unlimited access to our all-you-can-listen catalogue of 15K+ audiobooks and podcasts
Access exclusive sales and deals.
£8.99/month after 30 days. Renews automatically.

The Science of Food

By: Marty Jopson
Narrated by: Marty Jopson
Try Premium Plus free

£8.99/month after 30 days. Renews automatically. See here for eligibility.

Buy Now for £12.99

Buy Now for £12.99

About this listen

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. Agricultural & Food Sciences Cooking Food & Wine Food Science Science
All stars
Most relevant
I can now boast my knowledge to my chef mother. I am the superior cook.

Informative

Something went wrong. Please try again in a few minutes.
I l I k e t h 3 b o o k ! !

great exploration of science in food

Something went wrong. Please try again in a few minutes.
Overall, a great and informative read. Marty misses the mark a bit when making assumptions about vegetarians not being interested in meat substitutes looking and tasting like meat. A lot of vegetarians and vegans still like the taste of meat, but don't want to kill/harm/use animals. A meat substitute which tastes just like a steak, or bacon without any animal involvement would be a dream for many. Apart from that, it's a great and informative listen.

Good, a shame he doesn't understand vegetarians

Something went wrong. Please try again in a few minutes.
lots of interesting information about the history on the industrialization of food processing new technology and future developments for food production

lots of interesting facts about food industry

Something went wrong. Please try again in a few minutes.
I had high hopes for this, and the middle/end of the book were pretty enjoyable.

the first few chapters on the science of knifes and chopping boards simply bored me and probably biased my feelings about the rest of the book.

ok, not great

Something went wrong. Please try again in a few minutes.