The Science of Food

My latest book focuses on the Science of Food. It's really good and you should buy a copy, or get the Kindle or Audible version.


The back of the book says:
In this fascinating and easily digestible book, The One Show's resident scientist Marty Jopson takes us on a mouth-watering tour of the twenty-first century kitchen and the everyday food miracles that we all take for granted. Ever wondered what modified starch is and why it's in so much of the food we buy? What do instant mash and freeze-dried coffee have in common? What's the real truth behind the five-second rule? And as the world population grows and the pressure on agriculture to produce more cost-effective and sustainable products increases, what could the future hold for both farmers and consumers? From mindboggling microbiology to ingenious food processing techniques and gadgets, The Science of Food takes a look at the details that matter when it comes to what we eat and how we cook, and lays bare the science behind how it all works. By understanding the chemistry, physics and biology of the food we cook, buy and prepare, we can all become better consumers and happier cooks!
It's had some fabulous review, but my favourite came from the lovely Prof Jim Al-Khalili:
Just when you thought there was nothing more to be said or written about the food we eat and how we cook it, along comes this delightfully captivating book that turns your kitchen into a chemistry lab. Jopson overturns many widely-held beliefs and makes the mundane fascinating, from the science behind instant mash, mayonnaise and processed cheese, to why we crave chocolate and hate sprouts. Oh, and the five second rule is nonsense. I’ve already been dining out on the facts in this little jewel.
You really should get yourself a copy.