Skip to main content

The Science of Food - Marty Jopson ****

This is a tasty little volume, packed with kitchen-based science. I must admit, when I saw that the author was the One Show's science expert and Marty Jopson's author photo has that 'Hey, I'm a mad scientist, kids!' look, my heart fell - I was sure the book would be the written equivalent of a 'Wow, look, aren't I clever, I can make this go bang!' science show - but, in fact, it's packed full of (appropriately) meaty scientific content.

I was really pleased that Jopson didn't stick purely to the chemistry of cooking, but launched with the working of some familiar kitchen gadgets - there was genuinely fascinating reading to be had about apparently humdrum equipment in the form of the physics and materials science of a knife and chopping board. And Jopson took us into industrial kitchens too, to reveal, for example, the remarkable process required to make puffed wheat.

Inevitably, the chemistry of cooking - how, for example, proteins denature and emulsions like mayonnaise work - are well covered too. Though interesting, this is probably the least inspiring part of the book, as it involves covering similar ground on how long chain molecules react to heat, water or each other several times.

There's plenty more, though, despite this being the kind of book you can read on a reasonable length train journey. Again, for example, going against the 'TV scientists are superficial' grain, Jopson gives a really well balanced view on artificial sweeteners and the implications of the many studies using them. He points out, for example, that the studies sometimes quoted showing those using sweeteners don't lose weight because they eat more to compensate is from rat experiments - the studies based on people are inconclusive. 

Later, we've got the science of taste, from chocolate to sprouts, and so it goes on. Food is certainly the linking factor, but by no means all of the book is just about food, and that's a real strength. One of the last sections looks at some aspects of using science to improve crops - here's the only part it seemed there was an obvious omission, as it would have been a good point to re-examine the GM foods debate.

All in all this is a delightful cheese soufflé of a book. Light and tasty but enough content to satisfy the appetite for information.


Hardback:  

Kindle:  


Review by Brian Clegg

Comments

Popular posts from this blog

The Art of Statistics - David Spiegelhalter *****

Statistics have a huge impact on us - we are bombarded with them in the news, they are essential to medical trials, fundamental science, some court cases and far more. Yet statistics is also a subject than many struggle to deal with (especially when the coupled subject of probability rears its head). Most of us just aren't equipped to understand what we're being told, or to question it when the statistics are dodgy. What David Spiegelhalter does here is provide a very thorough introductory grounding in statistics without making use of mathematical formulae*. And it's remarkable.

What will probably surprise some who have some training in statistics, particularly if (like mine) it's on the old side, is that probability doesn't come into the book until page 205. Spiegelhalter argues that as probability is the hardest aspect for us to get an intuitive feel for, this makes a lot of sense - and I think he's right. That doesn't mean that he doesn't cover all …

The Best of R. A. Lafferty (SF) – R. A. Lafferty ****

Throughout my high school years (1973–76) I carefully kept a list of all the science fiction I read. I’ve just dug it out, and it contains no fewer than 1,291 entries – almost all short stories I found in various SF magazines and multi-author anthologies. Right on the first page, the sixth item is ‘Thus We Frustrate Charlemagne’ by R. A. Lafferty, and his name appears another 32 times before the end of the list. This isn’t a peculiarity of my own tastes. Short stories were much more popular in those days than they are today, and any serious SF fan would have encountered Lafferty – a prolific writer of short fiction – in the same places I did.

But times change, and this Gollancz Masterworks volume has a quote from the Guardian on the back describing Lafferty as ‘the most important science fiction writer you’ve never heard of’. Hopefully this newly assembled collection will go some way to remedying that situation. It contains 22 short stories, mostly dating from the 1960s and 70s, each w…

David Beerling - Four Way Interview

David Beerling is the Sorby Professor of Natural Sciences, and Director of the Leverhulme Centre for Climate Change Mitigation at the University of Sheffield. His book The Emerald Planet (OUP, 2007) formed the basis of a major 3-part BBC TV series ‘How to Grow a Planet’. His latest title is Making Eden.

Why science?

I come from a non-academic background. None of my family, past or present, went to university, which may explain the following. In the final year of my degree in biological sciences at the University of Wales, Cardiff (around 1986), we all participated in a field course in mid-Wales, and I experienced an epiphany. I was undertaking a small research project on the population dynamics of bullheads (Cotus gobio), a common small freshwater fish, with a charismatic distinguished professor, and Fellow of the Royal Society in London. Under his guidance, I discovered the process of learning how nature works through the application of the scientific method. It was the most exciting t…