Showing titles in Food Science
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Off Menu
- The Secret Science of Food and Dining
- By: Nell McShane Wulfhart
- Narrated by: Katie Schorr
- Length: 5 hrs and 58 mins
- Original Recording
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Off Menu is a charming, fun-fact-filled deep dive into the little-known science of food and dining: why we eat what we eat, the nuances of our experience of taste and flavor, and the tiny, easy hacks and tweaks that, when mastered, can make a huge difference in our diets, meals, and relationships with food and drink.
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excellent
- By Alan L. Brunton on 18-11-20
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Off Menu
- The Secret Science of Food and Dining
- Narrated by: Katie Schorr
- Length: 5 hrs and 58 mins
- Release date: 12-11-20
- Language: English
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How the World Really Works
- How Science Can Set Us Straight on Our Past, Present and Future
- By: Vaclav Smil
- Narrated by: Stephen Perring
- Length: 10 hrs and 8 mins
- Unabridged
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We have never had so much information at our fingertips, and yet most of us simply don't understand how our world really works. Professor Vaclav Smil is not a pessimist or an optimist, he is a scientist, and this book is a much-needed reality check on topics ranging from food production and nutrition, through energy and the environment, to globalisation and the future. For example, the carbon footprint of meat is well known, but did you know that the equivalent of five tablespoons of diesel fuel goes into the production of each greenhouse-grown, medium-size, supermarket-bought tomato?
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Nothing new, really tedious
- By Ironicist on 09-05-22
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How the World Really Works
- How Science Can Set Us Straight on Our Past, Present and Future
- Narrated by: Stephen Perring
- Length: 10 hrs and 8 mins
- Release date: 27-01-22
- Language: English
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The Science of Food
- An Exploration of What We Eat and How We Cook
- By: Marty Jopson
- Narrated by: Marty Jopson
- Length: 6 hrs and 27 mins
- Unabridged
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In this fascinating and easily digestible book, The One Show's resident scientist Marty Jopson takes us on a mouthwatering tour of the 21st-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?
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Good, a shame he doesn't understand vegetarians
- By Mument on 14-10-21
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The Science of Food
- An Exploration of What We Eat and How We Cook
- Narrated by: Marty Jopson
- Length: 6 hrs and 27 mins
- Release date: 07-09-17
- Language: English
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Metabolical
- The Truth About Processed Food and How It Poisons People and the Planet
- By: Dr Robert Lustig
- Narrated by: Charles Constant
- Length: 12 hrs and 3 mins
- Unabridged
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In the hard-hitting, groundbreaking tradition of his NY Times best seller Fat Chance, which revealed the dangers of sugar, Dr Robert Lustig persuasively presents a stark exposé of how our addiction to processed foods (aided and abetted by the food industry, big ag, big pharma, institutional medicine and the government) is behind the lethal increase in major non-communicable diseases, including diabetes, heart disease, fatty liver disease, cancer and dementia.
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Robert is a pioneer
- By Mrspatriciacherry on 09-05-21
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Metabolical
- The Truth About Processed Food and How It Poisons People and the Planet
- Narrated by: Charles Constant
- Length: 12 hrs and 3 mins
- Release date: 04-05-21
- Language: English
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Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- By: Michael Brenner, Pia Sörensen, David Weitz
- Narrated by: Donna Postel
- Length: 9 hrs and 12 mins
- Unabridged
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The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
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Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- Narrated by: Donna Postel
- Length: 9 hrs and 12 mins
- Release date: 26-01-21
- Language: English
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Gastrophysics
- The New Science of Eating
- By: Charles Spence
- Narrated by: John Sackville
- Length: 10 hrs and 14 mins
- Unabridged
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How are chefs and companies planning to transform our dining experiences, and what can we learn from their cutting-edge insights to make memorable meals at home? These are just some of the ingredients of Gastrophysics, in which pioneering Oxford professor Charles Spence shows how our senses link up in the most extraordinary ways and reveals the importance of all the off-the-plate elements of a meal: the weight of cutlery, the placing on the plate, the background music and much more.
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A foodie's must-read
- By Alexandra on 27-05-17
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Gastrophysics
- The New Science of Eating
- Narrated by: John Sackville
- Length: 10 hrs and 14 mins
- Release date: 30-03-17
- Language: English
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Deep Medicine
- How Artificial Intelligence Can Make Healthcare Human Again
- By: Eric Topol
- Narrated by: Graham Winton
- Length: 11 hrs and 6 mins
- Unabridged
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Medicine has become inhuman, to disastrous effect. The doctor-patient relationship - the heart of medicine - is broken: doctors are too distracted and overwhelmed to truly connect with their patients, and medical errors and misdiagnoses abound. In Deep Medicine, leading physician Eric Topol reveals how artificial intelligence can help. AI has the potential to transform everything doctors do, from notetaking and medical scans to diagnosis and treatment, greatly cutting down the cost of medicine and reducing human mortality.
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Some interesting ideas
- By Nicos on 28-06-19
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Deep Medicine
- How Artificial Intelligence Can Make Healthcare Human Again
- Narrated by: Graham Winton
- Length: 11 hrs and 6 mins
- Release date: 12-03-19
- Language: English
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The Third Plate
- Field Notes on the Future of Food
- By: Dan Barber
- Narrated by: Dan Barber
- Length: 14 hrs and 30 mins
- Unabridged
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Today’s optimistic farm-to-table food culture has a dark secret: The local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times best-selling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”.
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A thoroughly detailed insight into farming and food!
- By Anon on 12-02-24
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The Third Plate
- Field Notes on the Future of Food
- Narrated by: Dan Barber
- Length: 14 hrs and 30 mins
- Release date: 20-05-14
- Language: English
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The End of Craving
- Recovering the Lost Wisdom of Eating Well
- By: Mark Schatzker
- Narrated by: Gibson Frazier
- Length: 6 hrs and 45 mins
- Unabridged
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For the last fifty years, we have been fighting a losing war on food. We have cut fat, reduced carbs, eliminated sugar, and attempted every conceivable diet only to find that eighty-eight million American adults are prediabetic, more than a hundred million have high blood pressure, and nearly half now qualify as obese. The harder we try to control what we eat, the unhealthier we become. Why?
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Fascinating stuff
- By Nichola F on 22-12-22
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The End of Craving
- Recovering the Lost Wisdom of Eating Well
- Narrated by: Gibson Frazier
- Length: 6 hrs and 45 mins
- Release date: 09-11-21
- Language: English
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Frostbite
- How Refrigeration Changed Our Food, Our Planet, and Ourselves
- By: Nicola Twilley
- Narrated by: Nicola Twilley
- Length: 12 hrs and 18 mins
- Unabridged
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In the developed world, we’ve reaped the benefits of refrigeration for more than a century, but the costs are catching up with us. We’ve eroded our connection to our food and redefined what “fresh” means. More important, refrigeration is one of the leading contributors to climate change. As the developing world races to build a US-style cold chain, Twilley asks: Can we reduce our dependence on refrigeration? Should we?
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a mind-blowing book that's made me see the world differently
- By Kindle-klant on 27-07-24
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Frostbite
- How Refrigeration Changed Our Food, Our Planet, and Ourselves
- Narrated by: Nicola Twilley
- Length: 12 hrs and 18 mins
- Release date: 25-06-24
- Language: English
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The Food Lab
- Better Home Cooking Through Science
- By: J. Kenji Lopez-Alt
- Narrated by: Mike Chamberlain
- Length: 21 hrs and 22 mins
- Unabridged
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As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
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I now know how to cook the perfect…
- By Lang on 14-02-22
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The Food Lab
- Better Home Cooking Through Science
- Narrated by: Mike Chamberlain
- Length: 21 hrs and 22 mins
- Release date: 22-10-19
- Language: English
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The Omnivore's Dilemma
- A Natural History of Four Meals
- By: Michael Pollan
- Narrated by: Scott Brick
- Length: 15 hrs and 53 mins
- Unabridged
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"What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't. Today, as America confronts what can only be described as a national eating disorder, the omnivore's dilemma has returned with an atavistic vengeance.
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A must read
- By Fataneh Hamisi on 30-04-20
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The Omnivore's Dilemma
- A Natural History of Four Meals
- Narrated by: Scott Brick
- Length: 15 hrs and 53 mins
- Release date: 01-01-06
- Language: English
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Regenesis
- Feeding the World without Devouring the Planet
- By: George Monbiot
- Narrated by: George Monbiot
- Length: 9 hrs and 29 mins
- Unabridged
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People talk a lot about the problems with intensive farming. But the problem isn't the adjective. It's the noun. Around the world, farming has been wiping out vast habitats, depleting freshwater, polluting oceans, and accelerating global heating, while leaving millions undernourished and unfed. Increasingly, there are signs that the system itself is beginning to flicker. But, as George Monbiot shows us in this brilliant, bracingly original new book, there is another way.
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A Damaging and dangerous book
- By Dingo on 05-10-22
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Regenesis
- Feeding the World without Devouring the Planet
- Narrated by: George Monbiot
- Length: 9 hrs and 29 mins
- Release date: 26-05-22
- Language: English
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The Terroir of Whiskey
- A Distiller's Journey into the Flavor of Place
- By: Rob Arnold
- Narrated by: John McLain
- Length: 11 hrs and 53 mins
- Unabridged
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In this book, Rob Arnold reveals how innovative whiskey producers are recapturing a sense of place to create distinctive, nuanced flavors. He takes listeners on a world tour of whiskey and the science of flavor, stopping along the way at distilleries in Kentucky, New York, Texas, Ireland, and Scotland. Arnold puts the spotlight on a new generation of distillers, plant breeders, and local farmers who are bringing back long-forgotten grain flavors and creating new ones in pursuit of terroir.
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The Terroir of Whiskey
- A Distiller's Journey into the Flavor of Place
- Narrated by: John McLain
- Length: 11 hrs and 53 mins
- Release date: 16-03-21
- Language: English
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The Grain Brain Whole Life Plan
- Boost Brain Performance, Lose Weight, and Achieve Optimal Health
- By: David Perlmutter
- Narrated by: Peter Ganim
- Length: 7 hrs
- Unabridged
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The official lifestyle companion guide to Dr. David Perlmutter's revolutionary approach to vibrant health, as described in his international best sellers Grain Brain, The Grain Brain Cookbook, and Brain Maker. With over a million copies sold worldwide, Dr. Perlmutter's novels have changed the lives of people across the globe, revealing the devastating truth about the effects of gluten on the brain and teaching us how to reprogram our genetic destiny.
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HYPNOTICALLY DULL
- By Phil on 25-11-16
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The Grain Brain Whole Life Plan
- Boost Brain Performance, Lose Weight, and Achieve Optimal Health
- Narrated by: Peter Ganim
- Length: 7 hrs
- Release date: 17-11-16
- Language: English
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The Secrets of Master Brewers
- Techniques, Traditions, and Homebrew Recipes for 26 of the World's Classic Beer Styles, from Czech Pilsner to English Old Ale
- By: Jeff Alworth, Stan Hieronymus
- Narrated by: Stephen Bowlby
- Length: 10 hrs and 28 mins
- Unabridged
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Best-selling author Jeff Alworth takes serious beer aficionados on a behind-the-scenes tour of 26 major European and North American breweries that create some of the world's most classic beers. Learn how the Irish make stout, the secrets of traditional Czech pilsner, and what makes English cask ale unique by delving deep into the specific techniques, equipment, and geographical factors that shape these distinctive styles.
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interesting narration.
- By Amazon Customer on 29-05-19
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The Secrets of Master Brewers
- Techniques, Traditions, and Homebrew Recipes for 26 of the World's Classic Beer Styles, from Czech Pilsner to English Old Ale
- Narrated by: Stephen Bowlby
- Length: 10 hrs and 28 mins
- Release date: 30-05-17
- Language: English
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Liquid
- The Spellbinding Substances That Guide Our Lives
- By: Mark Miodownik
- Narrated by: Daniel Weyman
- Length: 6 hrs and 49 mins
- Unabridged
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A series of glasses of transparent liquids is in front of you: but which will quench your thirst and which will kill you? And why? Why does one liquid make us drunk and another power a jumbo jet? Sometimes dangerous, often delightful and always fascinating, discover the secret lives of liquids, from one of our best known scientists. From the best-selling author of Stuff Matters comes a fascinating tour of the world of these surprising or sinister substances - the droplets, heartbeats and ocean waves we encounter day to day.
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Fascinating and thoroughly enjoyable... thanks Mar
- By Graeme Hughes on 21-09-18
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Liquid
- The Spellbinding Substances That Guide Our Lives
- Narrated by: Daniel Weyman
- Length: 6 hrs and 49 mins
- Release date: 06-09-18
- Language: English
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Molecular Gastronomy
- Exploring the Science of Flavor
- By: Herve This
- Narrated by: Dennis Holland
- Length: 12 hrs and 50 mins
- Unabridged
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This book will appeal to foodies & those who are deprived of cookbooks in the audio format. Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. This audiobook presents pieces conventional wisdom - such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled - and gives its history before making scientific pronouncements.
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Molecular Gastronomy
- Exploring the Science of Flavor
- Narrated by: Dennis Holland
- Length: 12 hrs and 50 mins
- Release date: 21-10-08
- Language: English
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Culinary Reactions
- The Everyday Chemistry of Cooking
- By: Simon Quellen Field
- Narrated by: Sean Pratt
- Length: 4 hrs and 29 mins
- Unabridged
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When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
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Super nice book!
- By Suomen Lähi Luomu on 17-01-23
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Culinary Reactions
- The Everyday Chemistry of Cooking
- Narrated by: Sean Pratt
- Length: 4 hrs and 29 mins
- Release date: 07-02-17
- Language: English
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Big Chicken
- The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats
- By: Maryn McKenna
- Narrated by: Xe Sands
- Length: 8 hrs and 18 mins
- Unabridged
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Acclaimed health journalist and National Geographic contributor Maryn McKenna documents how antibiotics transformed chicken from local delicacy to industrial commodity. Consumed more than any other meat in the United States, chicken is emblematic of today's mass food-processing practices and their profound influence on our lives and health. Tracing its meteoric rise from scarce treat to ubiquitous global commodity, McKenna reveals the astounding role of antibiotics in industrial farming, documenting how and why "wonder drugs" revolutionized the way the world eats.
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Big Chicken
- The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats
- Narrated by: Xe Sands
- Length: 8 hrs and 18 mins
- Release date: 16-10-18
- Language: English
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