Showing titles in Food Science

From cork taint, to volatile acidity, to off-putting aromas and flavors, all wine connoisseurs have encountered unappealing qualities in a disappointing bottle. But are all faults truly bad? Are some even desirable? Jamie Goode brings his authoritative voice to the table once again to demystify the science behind what causes a good bottle to go bad. By exposing the root causes of faults in wine, Flawless challenges us to rethink our assumptions about how wine should taste and how we can understand beauty in a glass.

Gin’s resurgence is a global phenomenon and a new generation of gin makers are forging an exciting future. Armed with this book, you can count yourself among today’s intrepid creators and build upon gin’s legacy. Award-wining distiller, Marcel Thompson describes the building blocks to help you create high-quality gin.

Is it too late to regenerate the earth? Call of the Reed Warbler shows the way forward for the future of our food supply, our Australian landscape and our planet. This ground-breaking book will change the way we think of, farm and grow food. Author and radical farmer Charles Massy explores...

Master the culinary science behind every bite and transform daily cooking into a mindful, mouth-watering experience. Whether you are seeking an engaging commute listen or looking to elevate your evening dinner prep, this accessible guide decodes the invisible chemistry of food. Satisfy your...

In this book, Rob Arnold reveals how innovative whiskey producers are recapturing a sense of place to create distinctive, nuanced flavors. He takes listeners on a world tour of whiskey and the science of flavor, stopping along the way at distilleries in Kentucky, New York, Texas, Ireland, and Scotland. Arnold puts the spotlight on a new generation of distillers, plant breeders, and local farmers who are bringing back long-forgotten grain flavors and creating new ones in pursuit of terroir.

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.

In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change.

Bottled & Sold shows how water went from being a free natural resource to one of the most successful commercial products of the last 100 years - and why we are poorer for it. It's a big story and water is big business. Every second of every day in the United States, a thousand people buy a plastic bottle of water, and every second of every day a thousand more throw one of those bottles away. That adds up to more than 30 billion bottles a year and tens of billions of dollars of sales. Are there legitimate reasons to buy all those bottles?

This provocative book informs, inspires, and opens debates about cultivated meat through an amazing collection of visionary and respected contributors. Each essay in this collection powerfully presents the latest research and opinions regarding its potential for solving our current planetary crises.

Stop throwing away spoiled fruits and veggies and your hard-earned money down the drain. Dehydrate fruit and vegetables instead and serve up healthy treats both you and your kids will enjoy! Easy Food Dehydrating and Safe Food Storage contains information on dehydrating, storing, and rehydrating your foods. Also included are easy-to-make recipes the whole family will enjoy. To close out the book, let's not forget why you should begin dehydrating food in these uncertain times—and how having dehydrated food on hand in emergency situations could just save your family's lives.

A powerful exposé that reveals how “heart-healthy” seed oils have silently sabotaged our health—and how returning to real, natural fats can restore vitality, balance, and truth to the modern diet. For decades, we were told to trade butter for margarine, and lard for “vegetable oil.” We followed the experts’ advice—and paid the price. Chronic inflammation, obesity, heart disease, and fatigue have all skyrocketed since the so-called “healthy oils” took over our kitchens.

In this fascinating exploration into the curious world of packaged foods, Twinkie, Deconstructed takes us from the phosphate mines in Idaho to the corn fields in Iowa, from gypsum mines in Oklahoma to oil fields in China, to demystify some of America's most common processed food ingredients: where they come from, how they are made, how they are used, and why.

A nutritional whodunit that takes readers from Greenland to Africa to Israel, The Queen of Fats gives a fascinating account of how we have become deficient in a nutrient that is essential for good health: the fatty acids know as omega-3s.

Nature, it has been said, invites us to eat by appetite and rewards by flavor. But what exactly are flavors? Why are some so pleasing while others are not? Delicious is a supremely entertaining foray into the heart of such questions. With generous helpings of warmth and wit, Rob Dunn and Monica Sanchez offer bold new perspectives on why food is enjoyable and how the pursuit of delicious flavors has guided the course of human history. 

Is the five-second rule legitimate? Are electric hand dryers really bacteria blowers? How gross is backwash? When it comes to food safety and germs, there are as many common questions as there are misconceptions. And yet there has never been a book that clearly examines the science behind these important issues - until now.

America is in the midst of a meat zeitgeist. Butchers have emerged as the rock stars of the culinary world, and cozy gastropubs serving up pork belly, lamb burgers, and sweetbreads rule the restaurant scene. If butchers are our new rock stars, then Berlin Reed is their front man. Through the lens of Berlin's personal story, The Ethical Butcher educates listeners about how they can improve the meat industry by participating in it.

From the author of The Moth in the Iron Lung comes a riveting exploration of how science, technology, and fear transformed our relationship with one of humanity's most ancient foods. Once revered as nature's perfect nourishment, milk became public enemy number one as germ theory unleashed collective panic about the invisible world within our food. Forrest Maready uncovers the fascinating, forgotten story of how this fear—epitomized by the notorious "swill milk" scandal—reshaped our food landscape forever.

Everyone's guide to using the power of science to produce healthier and tastier fruits and vegetables. From garden to fork, Food Science for Gardeners is everyone's guide to optimizing the quality of garden produce and preparing the most delicious and nutritious food possible.

The Problem with Solutions combines an analysis of the rise of tech company solution culture with findings from actual research on the sector's ill-informed attempts to address the problems of food and agriculture.

With chronic disorders among American children reaching epidemic levels, hundreds of thousands of parents are desperately seeking solutions to their children's declining health, often with little medical guidance from the experts. What's Making Our Children Sick? convincingly explains how agrochemical industrial production and genetic modification of foods is a culprit in this epidemic.