Food Science - General
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Why Does Asparagus Make Your Pee Smell?: Fascinating Food Trivia Explained with Science
$24.95 Add to cartFOOD QUESTIONS ANSWERED WITH COLORFUL GRAPHICS AND FUN, EASY-TO-UNDERSTAND SCIENTIFIC EXPLANATIONS
Have you ever wondered… – Why bacon smells so good?
– Why onions make you cry?
– If eating turkey mak- Series: Fascinating Bathroom Readers
- Author: Brunning, Andy
- Binding: Paperback
- Page Count: 128
- Publish Date: May 01 2016
- ISBN10: 1612435513
- Language: English
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Gastrophysics: The New Science of Eating
$19.00 Read moreThe 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,- Author: Spence, Charles
- Binding: Paperback
- Page Count: 336
- Publish Date: July 03 2018
- ISBN10: 0735223475
- Language: English
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Molecular Gastronomy: Exploring the Science of Flavor
$29.95 Add to cartHerv This (pronounced “Teess”) is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierr… [more below]
- Series: Arts and Traditions of the Table: Perspectives on Culinary H
- Author: This, Hervé
- Binding: Hardcover
- Page Count: 392
- Publish Date: January 04 2006
- ISBN10: 023113312X
- Language: English
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Ingredients: The Strange Chemistry of What We Put in Us and on Us
$19.00 Add to cart“When it comes to chemicals and our bodies, there are no simple answers. Thanks to George Zaidan, there are beautifully clear, elegant, accurate explanations. And they’re funny. Zaidan has accomplish… [more below]
- Author: Zaidan, George
- Binding: Paperback
- Page Count: 320
- Publish Date: April 06 2021
- ISBN10: 1524744298
- Language: English
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Call of the Reed Warbler: A New Agriculture, a New Earth
$29.95 Read more“Charles Massy has written a definitive masterpiece that takes its place along with the writings of Aldo Leopold, Wendell Berry, Masanobu Fukuoka, Humberto Maturana, and Michael Pollan. No work has mo
- Author: Massy, Charles
- Binding: Paperback
- Page Count: 528
- Publish Date: September 11 2018
- ISBN10: 1603588132
- Language: English
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Ohio’s Craft Beers: Discovering the Variety, Enjoying the Quality, Relishing the Experience
$19.95 Add to cartOhio’s Craft Beers celebrates the variety of craft brewing in Ohio, offers appreciations of its quality, and reports on the renaissance of the brewer’s art throughout the Buckeye State. Beautifully il
- Author: Gaston, Paul L.
- Binding: Paperback
- Page Count: 264
- Publish Date: March 01 2016
- ISBN10: 160635275X
- Language: English
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Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World
$18.99 Add to cartPaul Shapiro gives you a “captivating” (John Mackey, former CEO of Whole Foods Market) front-row seat for the race to create and commercialize cleaner, safer, sustainable meat–real meat–without the … [more below]
- Author: Shapiro, Paul
- Binding: Paperback
- Page Count: 272
- Publish Date: April 09 2024
- ISBN10: 1501189093
- Language: English
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Sakepedia: A Non-Traditional Guide to Japan’s Traditional Beverage
$24.99 Add to cartSakePedia takes readers from the United States to Japan and back, exploring sake’s role through centuries of history, as well as the artisanal process and natural ingredients necessary for crafting th
- Author: Cioletti, Jeff
- Binding: Hardcover
- Page Count: 224
- Publish Date: February 12 2019
- ISBN10: 168336774X
- Language: English
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Candy Bites: The Science of Sweets
$49.99 Add to cartThis delicious new book reveals the fascinating science behind some of our favorite candies. If you’ve ever wondered how candy corn is made or whether Baby Ruth bars really float, as in the movie Cadd
- Author: Hartel, Richard W.
- Binding: Paperback
- Page Count: 269
- Publish Date: March 29 2014
- ISBN10: 146149382X
- Language: English
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Dinner on Mars: The Technologies That Will Feed the Red Planet and Transform Agriculture on Earth
$19.95 Read more“This culinary cosmic outing is as creative as it is informative.” — STARRED review, Publishers Weekly
From Impossible Burgers to lab-made sushi, two witty, plugged-in food scientists explore lead
- Author: Newman, Lenore
- Binding: Paperback
- Page Count: 232
- Publish Date: October 11 2022
- ISBN10: 1770416625
- Language: English
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Food Bites: The Science of the Foods We Eat
$39.99 Add to cartFood 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 … [more below]
- Author: Hartel, Richard W.
- Binding: Paperback
- Page Count: 190
- Publish Date: May 22 2013
- ISBN10: 1461475635
- Language: English
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Norwegian Verbs and Essentials of Grammar
$22.00 Add to cartThis compact volume offers an integrated guide to both Norwegian verbs and the basics of grammar. All the major verbal and grammatical concepts of the language are presented.
- Series: Verbs and Essentials of Grammar
- Author: Janus, Louis
- Binding: Paperback
- Page Count: 176
- Publish Date: February 01 1999
- ISBN10: 084428596X
- Language: English
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Proof: The Science of Booze
$18.99 Add to cartA New York Times bestseller, science journalist Adam Rogers’s Proof is a spirited narrative on the fascinating art and science of alcohol, sure to inspire cocktail party chats on making booze, tasting… [more below]
- Author: Rogers, Adam
- Binding: Paperback
- Page Count: 288
- Publish Date: May 12 2015
- ISBN10: 0544538544
- Language: English
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Molecular Gastronomy: Exploring the Science of Flavor
$18.95 Add to cartHerv? This (pronounced “Teess”) is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierr
- Series: Arts and Traditions of the Table: Perspectives on Culinary H
- Author: This, Herv?
- Binding: Paperback
- Page Count: 392
- Publish Date: August 18 2008
- ISBN10: 0231133138
- Language: English
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Vino: The Essential Guide to Real Italian Wine
$35.00 Add to cartThe Italian wine bible for a new generation–a superstar sommelier and restaurateur explores the dynamic world of contemporary Italian wine.
“Joe gives us the gift of learning about the ever-evolving- Author: Campanale, Joe
- Binding: Hardcover
- Page Count: 320
- Publish Date: April 26 2022
- ISBN10: 0593136144
- Language: English
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Culinary Reactions: The Everyday Chemistry of Cooking
$18.99 Add to cartWhen you’re cooking, you’re a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature pro… [more below]
- Author: Field, Simon Quellen
- Binding: Paperback
- Page Count: 288
- Publish Date: November 01 2011
- ISBN10: 1569767068
- Language: English
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Sun, Sea, Soil, Wine: Winemaking on the North Fork of Long Island
$24.95 Add to cartLong Island’s longest-tenured winemaker weighs in on what makes the North Fork so unique for fine wine production.
- Series: Excelsior Editions
- Author: Olsen-Harbich, Richard
- Binding: Paperback
- Page Count: 276
- Publish Date: January 01, 2024
- ISBN10: 1438495528
- Language: English
