What goes into making the food we eat? From sliced bread for sandwiches to shredded lettuce for salads, food takes us an incredible journey before it even reaches our plate, and along the way it has been processed and packaged for our convenience. As food preparation increasingly moves from home kitchens to industrial processing plants, the real magic behind a tasty meal is science.
Peppered with startling insights and humor, Food Bites: The Science of the Foods We Eat by expert food science writer Richard Hartel and his daughter AnneKate Hartel offers an appealing, detailed exploration into not only how science is applied to everyday foods, but the science behind them. From apple cider to milk shakes, fruit cakes to pop rocks, this book provides answers to such questions as:
- Is the quality of beer really affected by the type of water used?
- Is shelf life dating good or bad?
- How safe is the food we eat?
- Should butter, margarine or shortening be used to make holiday cookies?
- May contain peanuts – what is a food allergy?
This collection of columns from The Capital Times in Madison, Wisconsin, explains why honey crystallizes, examines the spreadability of butter, explores the magic of gelatin, details the history of Oreo cookies, and reveals key aspects of food science in a style that engages as it informs. In 60 easy-to-read articles, Food Bites presents a treasure trove of knowledge and practical information.
Richard Hartel is a professor of food science at the University of Wisconsin, Madison, and is a regular contributor to The Capital Times. In addition to his active research program and classes, he teaches an annual summer candy course sponsored by the National Confectioners Association. He was named a 2005 Fellow of the Institute of Food Technologists, a nonprofit society dedicated to making food better. He is also a consultant for numerous food companies on a variety of issues. AnneKate Hartel is currently an undergraduate student at Northland College in Ashland, Wisconsin, and is planning on attending graduate school for an advanced degree in English.
The authors are available for interview.
Richard W. Hartel, AnnaKate Hartel
Food Bites
The Science of the Foods We Eat
2008. IX, 190 p. Hardcover. €16.95 $22.95, £13.00
ISBN 978-0-387-75844-2