検索キーワード： 食品科学

Penguin presents the unabridged, downloadable audiobook edition of Gastrophysics: The New Science of Eating by Charles Spence, read by John Sackville. A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food Why do we consume 35% more food when eating with one...

The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like...

Son las princesas, famosas y queridas por todo el mundo. Descubre con cuál de ellas se hace uno de los vinos más caros del mundo, el favorito de Luis Miguel...

Chenin blanc y Grenache. Ni reinas, ni princesas pero son uvas muy interesantes que bien podrían considerarse 'alternativas'...

Las bodegas de España son grandes gracias a la Tempranillo y la Alabariño. Una tradición nacional descansa en ellas...

This provocative book informs, inspires, and opens debates about cultivated meat through an amazing collection of visionary and respected contributors. Each essay in this collection powerfully presents the latest research and opinions regarding its potential for solving our current planetary crises.

Good Food Institute founder and president Bruce Friedrich offers a hopeful and rigorously researched exploration of how science, policy, and industry can work together to satisfy the world’s soaring demand for meat, while building a healthier and more sustainable world.

The most popular drug in America is a white powder. No, not that powder. This is caffeine in its most essential state. And Caffeinated reveals the little-known truth about this addictive, largely unregulated drug found in coffee, energy drinks, teas, colas, chocolate, and even pain relievers. Drawing on the latest research, Caffeinated brings us the inside perspective at the additive that Salt Sugar Fat overlooked.

While megasellers like Grain Brain and Wheat Belly suggest that wheat may be the new asbestos, Stephen Yafa finds that it has been wrongly demonized. His revealing audiobook sets the record straight, breaking down the botany of the wheat plant we've hijacked for our own use, the science of nutrition and digestion, the effects of mass production on our health, and questions about gluten and fiber - all to point us toward a better, richer diet.

The Problem with Solutions combines an analysis of the rise of tech company solution culture with findings from actual research on the sector's ill-informed attempts to address the problems of food and agriculture.

Comer es mucho más que un placer y una necesidad: la dieta y los hábitos alimenticios son ahora mismo el factor de salud pública que más puede ayudarnos a prevenir numerosas enfermedades, desde muchos tipos de cáncer hasta la diabetes. Pero comemos mal...

Many female athletes struggle with body confidence and change their nutrition in unhealthy ways, only to the detriment of both their performance and their health. SPRING Forward: Balanced Eating, Exercise, and Body Image in Sport for Female Athletes provides performance nutrition and body image flexibility guidance for adolescent and adult female athletes. This book details the problems and the consequences, and provides extensive education on healthier, higher-quality performance.

Omega-3 fatty acids can limit the inflammation that is the underlying cause of many severe diseases of modern civilization, including diabetes and cardiovascular disease. The Omega-Factor presents information on the mechanisms whereby inflammation damages organs and the blood vessels serving them, as well as the hard science on the mechanisms by which the omega-3 fatty acids protect those tissues. It also features peer-reviewed evidence from clinical trials on these topics.

THE ESSENTIAL GUIDE TO NUTRITION, UNDERSTANDING WHAT YOU'RE EATING, AND THE FORCES DRIVING YOU TO EAT IT. **AN ECONOMIST BOOK OF THE YEAR** 'This is not just one of the best science books I have read, but one of the best books full stop' - Chris van Tulleken, author of ULTRA-PROCESSED PEOPLE 'In...

They say you eat with the eyes. But we now know that smell, texture, temperature, colour and even atmosphere – down to the background music – influence how we perceive flavour. As anyone who has lost their sense of taste will know, flavourless food is dull and monochrome - it is flavour that...

Award-winning food writer Bee Wilson’s secret history of kitchens, showing how new technologies—from the fork to the microwave and beyond—have fundamentally shaped how and what we eat “Like having a long dinner table discussion with a fascinating friend…. A pure joy to read.”—Los...

La cosa se pone interesante con el Pinot Noir y el Nebbiolo, ambas tienen sus trucos, pero cuentan con grandes aficionados. Con una de estas uvas se hizo un vino cotizado en 500 mil dólares. Descubre cuál es...

En este episodio conoceremos sobre variedades blancas (Verdejo, Semillon, Moscatel, Malvasía, Riesling) y tintas (Gamay, Barbera, Bonarda, Bobal, Pinotage) que no son menos importantes pero creemos que no te las puedes perder si eres un verdadero amante del vino. Descubre sus...

En este episodio conoceremos sobre vinos espumosos Champagne, Prosecco y Cava, descubriremos si sólo son para festejar y viajaremos por los lugares donde se producen los vinos espumosos más famosos en el mundo. Descubre sus características, los diferentes métodos de...

Mientras que la industria de los sustitutos lácteos crece, el consumo de leche va en picada. Exitse mucha incertidumbre acerca de los beneficios y los riesgos de estos productos, ¿eres de los que consume leche o leche falsa?...