Did You Just Eat That?: Two Scientists Explore Double-Dipping, the Five-Second Rule, and other Food Myths in the Lab - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Did You Just Eat That?: Two Scientists Explore Double-Dipping, the Five-Second Rule, and other Food Myths in the Lab write by Paul Dawson. This book was released on 2018-11-06. Did You Just Eat That?: Two Scientists Explore Double-Dipping, the Five-Second Rule, and other Food Myths in the Lab available in PDF, EPUB and Kindle. Is the five-second rule legitimate? Are electric hand dryers really bacteria blowers? Am I spraying germs everywhere when I blow on my birthday cake? How gross is backwash? When it comes to food safety and germs, there are as many common questions as there are misconceptions. And yet there has never been a book that clearly examines the science behind these important issues—until now. In Did You Just Eat That? food scientists Paul Dawson and Brian Sheldon take readers into the lab to show, for example, how they determine the amount of bacteria that gets transferred by sharing utensils or how many microbes live on restaurant menus. The authors list their materials and methods (in case you want to replicate the experiments), guide us through their results, and offer in-depth explanations of good hygiene and microbiology. Written with candid humor and richly illustrated, this fascinating book will reveal surprising answers to the most frequently debated—and also the weirdest—questions about food and germs, sure to satisfy anyone who has ever wondered: should I really eat that?
Did You Just Eat That?
Did You Just Eat That? - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Did You Just Eat That? write by Paul Dawson. This book was released on 2018-11-06. Did You Just Eat That? available in PDF, EPUB and Kindle. Is the five-second rule legitimate? Are electric hand dryers really bacteria blowers? Am I spraying germs everywhere when I blow on my birthday cake? How gross is backwash? When it comes to food safety and germs, there are as many common questions as there are misconceptions. And yet there has never been a book that clearly examines the science behind these important issues—until now. In Did You Just Eat That? food scientists Paul Dawson and Brian Sheldon take readers into the lab to show, for example, how they determine the amount of bacteria that gets transferred by sharing utensils or how many microbes live on restaurant menus. The authors list their materials and methods (in case you want to replicate the experiments), guide us through their results, and offer in-depth explanations of good hygiene and microbiology. Written with candid humor and richly illustrated, this fascinating book will reveal surprising answers to the most frequently debated—and also the weirdest—questions about food and germs, sure to satisfy anyone who has ever wondered: should I really eat that?
Microbe Hunters
Microbe Hunters - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Microbe Hunters write by Paul De Kruif. This book was released on 1926. Microbe Hunters available in PDF, EPUB and Kindle. First published in 1927.
The Disappearing Spoon
The Disappearing Spoon - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook The Disappearing Spoon write by Sam Kean. This book was released on 2010-07-12. The Disappearing Spoon available in PDF, EPUB and Kindle. From New York Times bestselling author Sam Kean comes incredible stories of science, history, finance, mythology, the arts, medicine, and more, as told by the Periodic Table. Why did Gandhi hate iodine (I, 53)? How did radium (Ra, 88) nearly ruin Marie Curie's reputation? And why is gallium (Ga, 31) the go-to element for laboratory pranksters? The Periodic Table is a crowning scientific achievement, but it's also a treasure trove of adventure, betrayal, and obsession. These fascinating tales follow every element on the table as they play out their parts in human history, and in the lives of the (frequently) mad scientists who discovered them. The Disappearing Spoon masterfully fuses science with the classic lore of invention, investigation, and discovery -- from the Big Bang through the end of time. Though solid at room temperature, gallium is a moldable metal that melts at 84 degrees Fahrenheit. A classic science prank is to mold gallium spoons, serve them with tea, and watch guests recoil as their utensils disappear.
On Food and Cooking
On Food and Cooking - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook On Food and Cooking write by Harold McGee. This book was released on 2007-03-20. On Food and Cooking available in PDF, EPUB and Kindle. A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
