Friday, February 24, 2012

The Scientist reviews some new food science books

Capsule Reviews:

Neurogastronomy by Gordon M. Shepherd
Columbia University Press, December 2011
Why Calories Count by Marion Nestle and Malden Nesheim
University of California Press, April 2012
The Kitchen as Laboratory By César Vega, Job Ubbink, and Erik van der Linden, editors
Columbia University Press, January 2012
Fear of Food  by Harvey Levenstein
University of Chicago Press, March 2012

1 comment:

  1. thanks for great reviews about food sciences books

    ReplyDelete

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