Marty Jopson – författare

Have you ever wondered why ice floats and water is such a freaky liquid? Or why chillies and mustard are both hot but in different ways? Or why microwaves don't cook from the inside out?In this fascinating scientific tour of household objects, The One Show presenter and all-round Science Bloke Marty Jopson has the answer to all of these, and many more, baffling questions about the chemistry and physics of the everyday stuff we use every day.

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!

Have you ever wondered why ice floats, how the GPS on your mobile phone works (and what it has to do with Einstein), or why woollen jumpers shrink in the wash?In this fascinating scientific tour of household objects, The One Show's resident scientist Marty Jopson explains the answers to all of these, and many more, baffling questions about the chemistry and physics of the stuff we use every day. Always entertaining and with no special prior scientific knowledge required, this is the perfect book for anyone curious about the science that surrounds us.