Selected Product:
| Let Them Eat Flax: 70 All-New Commentaries on the Science of Everyday Food & Life
Paperback
Author: Dr. Joe Schwarcz
Publisher: Ecw Press
Release Date: 2005-11-01
ISBN-10: 1550226983
ISBN-13: 9781550226980
List Price: $15.95
Average Customer Rating:
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Summaries and Customer Reviews are supplied by Amazon.com
By asking questions such as Is your orange juice pasteurized? or Did the lady who whipped up the icing on your cake wear false fingernails? this book sorts hokum from genuine science when it comes to food safety. Investigating everything from the health benefits of chocolate and oxygenated water to the causes of food poisoning and the healing power of prayer, short commentaries use wit and humor to debunk folklore and misconceptions. Indicating which food studies can be trusted, this guide provides the knowledge needed to buy, store, and cook food without risking life and limb.
You are what you eat
| Customer Rating:  | | This is an easy read that discusses food chemistry and health. Has many interesting stories and dispels many folk legends while supporting others. |
Another great Schwarcz book
| Customer Rating: | | He's funny, smart, quick, informative and interesting - what's not to like? All his books are great - great gifts for teens also. |
Eat this. Eat that. WHY is it supposed to be good for me?
| Customer Rating: | I just like good science books, and Schwarcz clearly delivers on making the science interesting by providing interesting details, explaining the research, and debunking a variety of myths along the way. So, this book was right up my alley, anyway. But, it's also written in a series of very short articles, so it's one of those perfect little books to leave on the breakfast bar, a favorite coffee-drinking spot, the bathroom, in any of those places where it's nice to have something to read, but you don't stay for long periods of time. Trust me, you'll pick this book up again and again. I actually have a copy by my bed. I'll read a few of articles before a nap on a lazy afternoon, and I usually read a couple if I finish a longer book, but I'm not ready to start a new book.
I guess at this point, I should mention that I worked my way through my undergrad years (and a couple that I took off from my undergrad work) as a cook and chef, and I later worked for a decade in the food manufacturing industry. I was looking for a couple of books on food chemistry, as I started reading up on molecular gastronomy. Now that I've left the food industry, I'm much more interested in experimenting in the kitchen, again. This book offers a few articles along this line, but this is NOT the best book for chefs looking for more information on that topic. His focus generally follows mainstream health and nutrition research. And that's too bad, because I would LOVE to read Schwarcz writing on molecular gastronomy. |
Educational and interesting
| Customer Rating: | I have enjoyed reading all of his books and as a science educator, I look for easy to read books for secondary students. This book generally meets that goal. Some chapers are more readable than others for high school students. This book is also very good for teachers. It makes connections between book science and experienced science.
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The first half of the book is about nutrition and health
| Customer Rating: | | The first half of the book is on what I expected, nutrition and health. In the second half he rambles onto miscellaneous topics in chemistry, explosives, poisons, murders, inventors, etc. Many stories, all delightfully told. He seems to know what he is talking about. |
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