Catalog Search Results
Pub. Date
[2006], c2005
Language
English
Description
Does anyone really eat a sliver of a muffin or a fraction of a pickle? In this brief ABC News segment, John Stossel blasts counterintuitive food labels that calculate fat, carbs, sodium, and other essential nutritional information based on a serving size that is unrealistically smaller than the unit size. A surefire discussion-starter for any course involving nutrition.
Author
Pub. Date
[2015]
Language
English
Description
"As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered [how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it] and more. In [this book], Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well,...
Author
Pub. Date
[2018]
Language
English
Description
"A rollicking yet rigorous inquiry that follows the science of germs into the kitchen, restaurant, and everywhere else you eat and drink. Have you ever dropped a chip on the ground, picked it up after five seconds--then eaten it? Or debated which spreads fewer germs, paper towels or electric hand dryers? What about backwash? These are perennial questions when it comes to food and germs, and Did You Just Eat That? provides the answers. Food scientists...
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