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

Quantum Space: Jim Baggott *****

There's no doubt that Jim Baggott is one of the best popular science writers currently active. He specialises in taking really difficult topics and giving a more in-depth look at them than most of his peers. The majority of the time he achieves with a fluid writing style that remains easily readable, though inevitably there are some aspects that are difficult for the readers to get their heads around - and this is certainly true of his latest title Quantum Space, which takes on loop quantum gravity.

As Baggott points out, you could easily think that string theory was the only game in town when it comes to the ultimate challenge in physics, finding a way to unify the currently incompatible general theory of relativity and quantum theory. Between them, these two behemoths of twentieth century physics underlie the vast bulk of physics very well - but they simply can't be put together. String theory (and its big brother M-theory, which as Baggott points out, is not actually a the…

Beyond Weird - Philip Ball *****

It would be easy to think 'Surely we don't need another book on quantum physics.' There are loads of them. Anyone should be happy with The Quantum Age on applications and the basics, Cracking Quantum Physics for an illustrated introduction or In Search of Schrödinger's Cat for classic history of science coverage. Don't be fooled, though - because in Beyond Weird, Philip Ball has done something rare in my experience until Quantum Sense and Nonsense came along. It makes an attempt not to describe quantum physics, but to explain why it is the way it is.

Historically this has rarely happened. It's true that physicists have come up with various interpretations of quantum physics, but these are designed as technical mechanisms to bridge the gap between theory and the world as we see it, rather than explanations that would make sense to the ordinary reader.

Ball does not ignore the interpretations, though he clearly isn't happy with any of them. He seems to come clo…

Everything You Know About Planet Earth is Wrong - Matt Brown ****

This is the latest of a series of 'Everything You Know About... is Wrong' books from Matt Brown. Although I always feel slightly hard done by as a result of the assertion in the title, as there are certainly things here I know that aren't wrong (I mean, come on, the first corrected piece of 'knowledge' is that 'The Earth is only 6,000 years old' and I can't imagine many readers will 'know' that), it's a handy format to provide what are often surprisingly little snippets of information that are very handy for 'did you know' conversations down the pub (or showing up your parents if you're a younger reader).

Some of the incorrect statements that head each article are well-covered, if often still believed (for example, people thought that world was flat before Columbus), some are a little tricksy in the wording (such as seas have to wash up against land) and some are just pleasantly surprising (countering the idea that gold is a rar…