Food Bites: The Science of the Foods We Eat Review

Average Reviews:

(More customer reviews)I bought this book due to a mutual love of food and science, but this piece of work really let me down on both ends of the equation. It's poorly written, seemingly for either the 4-8 yr-old demographic or maybe adults who have never ever encountered food in their entire lifetime. For example, a chapter on wine and chocolate should have been focused on the mutual health benefits of these two marvelous foods. Instead, we discover that both come from plants, and sensory attributes are affected by the climate! Groundbreaking stuff. When it should be swinging for the fences, this book opts to bunt time and time again.

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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.

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