Showing titles in Food Science
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Meathead
- The Science of Great Barbecue and Grilling
- By: Meathead Goldwyn, Greg Blonder PhD - with
- Narrated by: Jim Seybert
- Length: 16 hrs and 22 mins
- Unabridged
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For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. 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.
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Amazing
- By Drew on 03-01-2022
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Meathead
- The Science of Great Barbecue and Grilling
- Narrated by: Jim Seybert
- Length: 16 hrs and 22 mins
- Release date: 13-04-2021
- Language: English
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$37.88 or free with 30-day trial
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The Ripening Sun
- One Woman and the Creation of a Vineyard
- By: Patricia Atkinson
- Narrated by: Juliet Stevenson
- Length: 3 hrs and 12 mins
- Abridged
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For most people, giving up the day job and moving to a beautiful area of France and living off the vines is an impossible but delicious dream. In 1990, Patricia Atkinson and her husband decided to sell up in Britain and emigrate to the Dordogne. Their idea was to buy a house with a few vines attached and employ someone to tend to the wine while they earned their living with some financial consultancy work.
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The Ripening Sun
- One Woman and the Creation of a Vineyard
- Narrated by: Juliet Stevenson
- Length: 3 hrs and 12 mins
- Release date: 08-02-2006
- Language: English
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$8.16 or free with 30-day trial
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The Terroir of Whiskey
- A Distiller's Journey into the Flavor of Place
- By: Rob Arnold
- Narrated by: John McLain
- Length: 11 hrs and 53 mins
- Unabridged
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In this book, Rob Arnold reveals how innovative whiskey producers are recapturing a sense of place to create distinctive, nuanced flavors. He takes listeners on a world tour of whiskey and the science of flavor, stopping along the way at distilleries in Kentucky, New York, Texas, Ireland, and Scotland. Arnold puts the spotlight on a new generation of distillers, plant breeders, and local farmers who are bringing back long-forgotten grain flavors and creating new ones in pursuit of terroir.
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The Terroir of Whiskey
- A Distiller's Journey into the Flavor of Place
- Narrated by: John McLain
- Length: 11 hrs and 53 mins
- Release date: 16-03-2021
- Language: English
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$26.92 or free with 30-day trial
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The Dirty Guide to Wine
- Following Flavor from Ground to Glass
- By: Alice Feiring, Pascaline Lepeltier
- Narrated by: Callie Beaulieu
- Length: 7 hrs and 24 mins
- Unabridged
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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, but everyone wants their next wine to be new and exciting. How to choose the right one? Award-winning wine critic Alice Feiring presents an all-new way to look at the world of wine. While grape variety is important, a lot can be learned about wine by looking at the source: the ground in which it grows.
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An interesting look into a soils influence on wine
- By Anonymous on 05-08-2020
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The Dirty Guide to Wine
- Following Flavor from Ground to Glass
- Narrated by: Callie Beaulieu
- Length: 7 hrs and 24 mins
- Release date: 28-09-2017
- Language: English
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$22.87 or free with 30-day trial
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Manifesto on the Future of Food
- By: Aurora Solá
- Narrated by: Woody Harrelson, Camilla Fayed
- Length: 1 hr and 34 mins
- Unabridged
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Farmacy demands a food revolution. With our bodies ailing and our mental health straining, humanity needs a radically different way of eating and farming. Tracing a path from the health of the soil to the health of human beings, Farmacy highlights how food is the connecting agent between our mental, physical and planetary wellbeing.
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Manifesto on the Future of Food
- Narrated by: Woody Harrelson, Camilla Fayed
- Length: 1 hr and 34 mins
- Release date: 03-02-2026
- Language: English
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$11.80 or free with 30-day trial
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Fast Food Nation
- What The All-American Meal is Doing to the World
- By: Eric Schlosser
- Length: Not Yet Known
- Unabridged
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Brought to you by Penguin. ‘The history of the twentieth century was dominated by the struggle against totalitarian systems of state power. The twenty-first will no doubt be marked by a struggle to curtail excessive corporate power.’ This landmark work of reportage exposed how a handful of...
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Fast Food Nation
- What The All-American Meal is Doing to the World
- Length: Not Yet Known
- Release date: 21-01-2027
- Language: English
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$42.54 or free with 30-day trial
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Flawless
- Understanding Faults in Wine
- By: Jamie Goode
- Narrated by: P.J. Ochlan
- Length: 7 hrs and 34 mins
- Unabridged
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From cork taint, to volatile acidity, to off-putting aromas and flavors, all wine connoisseurs have encountered unappealing qualities in a disappointing bottle. But are all faults truly bad? Are some even desirable? Jamie Goode brings his authoritative voice to the table once again to demystify the science behind what causes a good bottle to go bad. By exposing the root causes of faults in wine, Flawless challenges us to rethink our assumptions about how wine should taste and how we can understand beauty in a glass.
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Flawless
- Understanding Faults in Wine
- Narrated by: P.J. Ochlan
- Length: 7 hrs and 34 mins
- Release date: 09-10-2018
- Language: English
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$23.86 or free with 30-day trial
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The Germ in the Dairy Pail
- The 200-Year War on the World’s Most Amazing Food–Milk
- By: Forrest Maready
- Narrated by: Forrest Maready
- Length: 8 hrs and 10 mins
- Unabridged
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From the author of The Moth in the Iron Lung comes a riveting exploration of how science, technology, and fear transformed our relationship with one of humanity's most ancient foods. Once revered as nature's perfect nourishment, milk became public enemy number one as germ theory unleashed collective panic about the invisible world within our food. Forrest Maready uncovers the fascinating, forgotten story of how this fear—epitomized by the notorious "swill milk" scandal—reshaped our food landscape forever.
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The Germ in the Dairy Pail
- The 200-Year War on the World’s Most Amazing Food–Milk
- Narrated by: Forrest Maready
- Length: 8 hrs and 10 mins
- Release date: 18-06-2025
- Language: English
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$24.73 or free with 30-day trial
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Short Course in Beer
- An Introduction to Tasting and Talking About the World's Most Civilized Beverage
- By: Lynn Hoffman
- Narrated by: Adam Verner
- Length: 6 hrs and 50 mins
- Unabridged
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Straightforward and opinionated, Short Course in Beer is designed to turn the novice beer lover into an expert imbiber and the casual drinker into an enthusiast. Readers will come to understand the beauty of beer and the sources of its flavor, as well as learn which beers are worth our time and which are not. With tongue in cheek, the author examines beer's historical connections to the Crusades, the Hundred Years' War, and modern-day soccer riots. He talks frankly (and joyfully) about the effects of alcohol on the body and brain, he defends beer from its enemies, and ushers it out of the frat house and into the dining room.
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Short Course in Beer
- An Introduction to Tasting and Talking About the World's Most Civilized Beverage
- Narrated by: Adam Verner
- Length: 6 hrs and 50 mins
- Release date: 05-02-2013
- Language: English
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$23.42 or free with 30-day trial
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The Science of Flavour
- Unlock the Secrets Behind the Art of Flavourful Cooking
- By: Stuart Farrimond
- Narrated by: Oli Meredith
- Length: 7 hrs and 59 mins
- Unabridged
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They say you eat with the eyes. But we now know that smell, texture, temperature, colour and even atmosphere – down to the background music – influence how we perceive flavour. As anyone who has lost their sense of taste will know, flavourless food is dull and monochrome - it is flavour that...
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The Science of Flavour
- Unlock the Secrets Behind the Art of Flavourful Cooking
- Narrated by: Oli Meredith
- Length: 7 hrs and 59 mins
- Release date: 31-07-2025
- Language: English
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$20.23 or free with 30-day trial
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The Age Code
- The New Science of Food and How It Can Save Us
- By: David Cox
- Narrated by: Oliver Hembrough
- Length: 8 hrs and 57 mins
- Unabridged
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What if the food you eat could rewind your biological clock? 'Clear and compelling' Chris van Tulleken 'Really interesting and insightful' Joe Wicks 'Fascinating' Tim Spector From the rising incidence of cancer in the under-50s to increased infertility rates, there are signs everywhere that...
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The Age Code
- The New Science of Food and How It Can Save Us
- Narrated by: Oliver Hembrough
- Length: 8 hrs and 57 mins
- Release date: 23-04-2026
- Language: English
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$25.99 or free with 30-day trial
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Birdseye
- The Adventures of a Curious Man
- By: Mark Kurlansky
- Narrated by: Jon Van Ness
- Length: 5 hrs and 57 mins
- Unabridged
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Break out the TV dinners! From the author who gave us Cod, Salt, and other informative bestsellers, the first biography of Clarence Birdseye, the eccentric genius inventor whose fast-freezing process revolutionized the food industry and American agriculture...
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Birdseye
- The Adventures of a Curious Man
- Narrated by: Jon Van Ness
- Length: 5 hrs and 57 mins
- Release date: 08-05-2012
- Language: English
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$16.30 or free with 30-day trial
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Molecular Gastronomy
- Exploring the Science of Flavor
- By: Herve This
- Narrated by: Dennis Holland
- Length: 12 hrs and 50 mins
- Unabridged
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This book will appeal to foodies and those who are deprived of cookbooks in audio format. Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. This audiobook presents pieces of conventional wisdom - such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled - and gives its history before making scientific pronouncements.
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Dull as Dishwater
- By Chris Pedder on 20-11-2016
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Molecular Gastronomy
- Exploring the Science of Flavor
- Narrated by: Dennis Holland
- Length: 12 hrs and 50 mins
- Release date: 21-10-2008
- Language: English
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$27.12 or free with 30-day trial
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Fermentation as Metaphor
- By: Sandor Ellix Katz
- Narrated by: Sandor Katz
- Length: 2 hrs and 14 mins
- Unabridged
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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: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change.
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Timely and useful metaphor
- By Anonymous on 15-11-2020
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Fermentation as Metaphor
- Narrated by: Sandor Katz
- Length: 2 hrs and 14 mins
- Release date: 15-10-2020
- Language: English
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$9.99 or free with 30-day trial
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The Chocolate-Plant (Theobroma Cacao) and Its Products
- By: Walter Baker and Company
- Narrated by: Jerry Dugan
- Length: 1 hr and 2 mins
- Unabridged
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First published in the late nineteenth century, The Chocolate-Plant (Theobroma Cacao) and Its Products is a thorough and fascinating examination of one of the world’s most important—and beloved—plants.
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The Chocolate-Plant (Theobroma Cacao) and Its Products
- Narrated by: Jerry Dugan
- Length: 1 hr and 2 mins
- Release date: 13-01-2026
- Language: English
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$5.99 or free with 30-day trial
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Empty Pleasures
- The Story of Artificial Sweeteners from Saccharin to Splenda
- By: Carolyn de la Pena
- Narrated by: Navida Stein
- Length: 11 hrs and 27 mins
- Unabridged
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Sugar substitutes have been a part of American life since saccharin was introduced at the 1893 World's Fair. In Empty Pleasures, the first history of artificial sweeteners in America, Carolyn de la Pena blends popular culture with business and women's history, examining the invention, production, marketing, regulation, and consumption of sugar substitutes such as saccharin, Sucaryl, NutraSweet, and Splenda.
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Empty Pleasures
- The Story of Artificial Sweeteners from Saccharin to Splenda
- Narrated by: Navida Stein
- Length: 11 hrs and 27 mins
- Release date: 10-12-2010
- Language: English
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$27.98 or free with 30-day trial
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Ultra-Processed People
- Why We Can't Stop Eating Food That Isn't Food
- By: Chris van Tulleken
- Narrated by: Chris van Tulleken, Xand van Tulleken
- Length: 11 hrs and 35 mins
- Unabridged
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The Omnivore's Dilemma meets Fast Food Nation from a global perspective in this game-changing look at the science, economics, and history of ultra-processed food and the industry's effect on our health and planet. It’s not you, it’s the food. How much of our daily caloric intake comes from...
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Ultra-Processed People
- Why We Can't Stop Eating Food That Isn't Food
- Narrated by: Chris van Tulleken, Xand van Tulleken
- Length: 11 hrs and 35 mins
- Release date: 27-06-2023
- Language: English
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$32.96 or free with 30-day trial
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Science and Cooking
- Physics Meets Food, From Homemade to Haute Cuisine
- By: Michael Brenner, Pia Sörensen, David Weitz
- Narrated by: Donna Postel
- Length: 9 hrs and 12 mins
- Unabridged
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The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
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This is nothing but someone reading out recipes!
- By Chris Pedder on 23-02-2021
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Science and Cooking
- Physics Meets Food, From Homemade to Haute Cuisine
- Narrated by: Donna Postel
- Length: 9 hrs and 12 mins
- Release date: 26-01-2021
- Language: English
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$25.92 or free with 30-day trial
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Hunger Hijack
- How Your Eating Habits Are Changing Your Brain and Making You Sick
- By: David Sherer M.D.
- Narrated by: Chuck Bowler
- Length: 4 hrs and 19 mins
- Unabridged
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Preventable diseases are skyrocketing. One in three Americans is prediabetic. Even our brains are changing. HUNGER HIJACK is a blunt, pull-no-punches book by physician, author, and journalist Dr. David Sherer. In it, he reveals the evidence linking our diets and our ever-worsening health
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Hunger Hijack
- How Your Eating Habits Are Changing Your Brain and Making You Sick
- Narrated by: Chuck Bowler
- Length: 4 hrs and 19 mins
- Release date: 26-07-2024
- Language: English
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$7.99 or free with 30-day trial
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The Science of Cheese
- By: Michael H. Tunick
- Narrated by: Dennis Holland
- Length: 7 hrs and 10 mins
- Unabridged
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In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods. Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses.
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The Science of Cheese
- Narrated by: Dennis Holland
- Length: 7 hrs and 10 mins
- Release date: 24-12-2014
- Language: English
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$22.99 or free with 30-day trial
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