Food Science

We have never had so much information at our fingertips, and yet most of us simply don't understand how our world really works. Professor Vaclav Smil is not a pessimist or an optimist, he is a scientist, and this book is a much-needed reality check on a wide range of topics....

It's not what you eat that's damaging your health; it's how that food is 'made'. The truth behind ultra-processed food that the food industry doesn't want you to know....

"What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat....

From sleep to stress management, exercise, relationships and more, The Grain Brain Whole Life Plan will teach you how to live happily and healthily ever after....

Today’s optimistic farm-to-table food culture has a dark secret: The local food movement has failed to change how we eat. It has also offered a false promise for the future of food....

One of America's top doctors reveals how AI will empower physicians and revolutionize patient care....

We need to produce more food. With water and food shortages already being felt in some parts of the world, this might sound like an insurmountable challenge, but all is far from lost.... 

Meat Planet explores the quest to generate meat in the lab-a substance sometimes called "cultured meat" - and asks what it means to imagine that this is the future of food....

In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more....

For the last fifty years, we have been fighting a losing war on food. We have cut fat, reduced carbs, eliminated sugar, and attempted every conceivable diet only to find that eighty-eight million American adults are prediabetic....

Beyond what we already know about "food miles" and eating locally, the global food system is a major contributor to climate change, producing as much as one-third of greenhouse gas emissions....

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....

Still drinking Cabernet after that one bottle you liked five years ago? It can be overwhelming if not intimidating to branch out from your go-to grape....

When 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 What Einstein Told His Cook, Robert L. Wolke provides reliable and witty explanations for your most burning food questions....

Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths....

Acclaimed health journalist and National Geographic contributor Maryn McKenna documents how antibiotics transformed chicken from local delicacy to industrial commodity - and human health threat - uncovering the ways we can make America's favorite meat safer again....

Jamie Goode brings his authoritative voice to the table once again to demystify the science behind what causes a good bottle of wine to go bad. By exposing the root causes of faults in wine, Flawless challenges us to rethink our assumptions about how wine should taste....

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work....

Why You Eat What You Eat examines the sensory, psychological, neuroscientific, and physiological factors that influence our eating habits....

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....