Food Bites
The Science of the Foods We Eat
Nonfiction, Science & Nature, Technology, Food Industry & Science, Science, Chemistry, General Chemistry
| Author: | Richard W Hartel, AnnaKate Hartel | ISBN: | 9780387758459 |
| Publisher: | Springer New York | Publication: | March 1, 2009 |
| Imprint: | Copernicus | Language: | English |
| Author: | Richard W Hartel, AnnaKate Hartel |
| ISBN: | 9780387758459 |
| Publisher: | Springer New York |
| Publication: | March 1, 2009 |
| Imprint: | Copernicus |
| Language: | English |
Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad? Readers will be captivated by this superbly written book, especially so as their guides are Professor Richard Hartel, professor of Food Engineering at UW-Madison, along with his daughter, AnnaKate Hartel. Professor Hartel has for the last four years penned a witty and illuminating column on all aspects of food science for the Capital Times of Madison, and his weekly wisdom has now been collected into a single publication. With a huge and growing interest in the science of food, this treasure trove of knowledge and practical information, in 60 bite-sized chunks, is sure to be a bestseller.
Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad? Readers will be captivated by this superbly written book, especially so as their guides are Professor Richard Hartel, professor of Food Engineering at UW-Madison, along with his daughter, AnnaKate Hartel. Professor Hartel has for the last four years penned a witty and illuminating column on all aspects of food science for the Capital Times of Madison, and his weekly wisdom has now been collected into a single publication. With a huge and growing interest in the science of food, this treasure trove of knowledge and practical information, in 60 bite-sized chunks, is sure to be a bestseller.
