My husband has received this book as a Christmas present and I am afraid he has not had much chance to read it yet! I am a bibliophile and I also have a passion for graphic design and chemistry (I gained a degree in polymer science and technology before I studied dietetics.) This book covers all my passions and as such I’m afraid I pinched it on the very day he received it and have not put it down yet. Of course he can have it back 🙂 – but he doesn’t usually settle down to read a book present immediately he has opened it (unlikely a bibliophile then!) and he does know I have it, so I am not being that mean!
Now back to the book, it is written in a very clear and understandable way, very important for a book covering the chemistry of popular food science and the info-graphics are a great way of showing the compounds involved. I wish info-graphics were available when I learned about chemistry, as my method of learning is very much visually I would have found this process a little easier. The author Andy Brunning is a chemistry teacher in Cambridge who is also the author of the website http://www.compoundchem.com/ which has similar blog posts, the website is really worth a visit if you have an interest in chemistry. I cannot find any negative aspects to this book, even the price is affordable for a hardback.
Some of the questions that particularly attracted my attention were:
Why do some people hate Brussels sprouts? – this might not be the reason you are thinking of!
Why do beans give you flatulence? Yes, this is the very reason you are thinking – I have also written about this very problem here, they are a fodmap!
Why are some people allergic to nuts?
Does MSG cause Chinese restaurant syndrome?
Of course, other posts might be more interest to you. The book has references at the back for all you scientists out there to do some further reading – although I guarantee this will be a little less stimulating.
Clinical Alimentary 