Showing results for "Science" in Agricultural & Food Sciences

Off Menu is a charming, fun-fact-filled deep dive into the little-known science of food and dining: why we eat what we eat, the nuances of our experience of taste and flavor, and the tiny, easy hacks and tweaks that, when mastered, can make a huge difference in our diets, meals, and relationships with food and drink.

The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. 

THE INTERNATIONAL BESTSELLER 'Clear and compelling' Chris van Tulleken 'Really interesting and insightful' Joe Wicks 'Fascinating' Tim Spector – What if the food you eat could rewind your biological clock? From the rising incidence of cancer in the under-50s to increased infertility rates...

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more. 

Permaculture makes the most use of what nature provides for us by using specific design strategies to maximize nature’s gifts, such as food, energy, and shelter. A counter to heavy industrial farming, permaculture is all about conscious planning that caters to the human needs while also respecting and healing the natural environment. At its core, it involves drawing inspiration from nature to build an ecosystem that thrives just like any other. If you want to start practicing permaculture and reap all its benefits, then you need to listen to this audiobook today!

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?

Penguin presents the unabridged, downloadable audiobook edition of Gastrophysics: The New Science of Eating by Charles Spence, read by John Sackville. A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food Why do we consume 35% more food when eating with one...

With breathtaking clarity, Compost Science for Gardeners demystifies composting practices and helps listeners determine the best technique for their unique situation. This comprehensive science-based book is your key to building healthier soil and growing better plants.

This book will appeal to foodies & those who are deprived of cookbooks in the audio format. Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. This audiobook presents pieces conventional wisdom - such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled - and gives its history before making scientific pronouncements.

Robert Pavlis, a gardener for over four decades, debunks common soil myths, explores the rhizosphere, and provides a personalized soil fertility improvement program in this three-part popular science guidebook. Soil Science for Gardeners is an accessible, science-based guide to understanding soil fertility and, in particular, the rhizosphere - the thin layer of liquid and soil surrounding plant roots, so vital to plant health.

For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, amazingribs.com, Meathead Goldwyn applies the latest research to backyard cooking more than 100 thoroughly tested recipes.

Almost every plant in a garden forms a relationship with fungi, and many plants would not exist without their fungal partners. By better understanding this relationship, home gardeners can take advantage of the benefits of fungi, which include an increased uptake in nutrients, resistance to drought, earlier fruiting, and more. This must-have guide will teach you how fungi interact with plants and how to best to employ them in your home garden.

This highly understandable and entertaining book distils best practice research on science communication into accessible chapters, supported by case studies and examples. With practical advice on everything from messages and metaphors to metrics and ethics, you will learn what the public think about science and why, and how to shape scientific research into a story that will influence beliefs, behaviours and policies.

¿Por qué los potreros se ven verdes… pero el rendimiento sigue cayendo? En muchos ranchos, el pasto crece, pero la recuperación parece más lenta. El ganado necesita más suplementación de la esperada. Los suelos pierden resiliencia. Y los márgenes de ganancia se vuelven cada vez más difíciles de mantener.

They say you eat with the eyes. But we now know that smell, texture, temperature, colour and even atmosphere – down to the background music – influence how we perceive flavour. As anyone who has lost their sense of taste will know, flavourless food is dull and monochrome - it is flavour that...

Rachel Herz uncovers the fascinating and surprising facts that affect food consumption. Why You Eat What You Eat mixes the social with the scientific to uncover how psychology, neurology, and physiology shape our relationship with food and how food alters the relationships we have with ourselves and with one another.

In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods. Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses.

Step into a new era of well-being with herbal and natural remedies that offer proven solutions to your health challenges without the hassles of modern pharmaceuticals. Transform Your Tomorrow, Today: Discover the secrets of herbal and natural remedies and step into a healthier life without delays!

This audiobook explains the scientific tools and techniques that revealed the century's biggest food fraud scams. It looks in detail at the biggest scams in recent times; drawing on the lead author's extensive experience at the forefront of the fight against these fraudsters, it goes on to explore the arms race between scientists and adulterers as better techniques for detection spur more creative and sophisticated means of adulteration.

The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like...