Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad? Readers will be captivated by this superbly written book, especially so as their guides are Richard Hartel, professor of Food Engineering at UW-Madison, and his daughter, AnnaKate Hartel. Professor Hartel has for the last four years penned a witty and illuminating column on all aspects of food science for the Capital Times of Madison, and his weekly wisdom has now been collected into a single publication. With a huge and growing interest in the science of food, this treasure trove of knowledge and practical information, in 60 bite-sized chunks, is sure to be a bestseller. What goes into making the food you eat? From sliced bread for sandwiches to shredded lettuce for salads, your food takes an incredible journey before it even reaches your plate, and along the way it has been processed and packaged for your convenience. As food preparation increasingly moves from home kitchens to industrial processing plants, the real magic behind a tasty meal is science. Peppered with startling insights and humor, Food Bites: The Science of the Foods We Eat offers an appealing, detailed exploration into not only how science is applied to everyday foods, but the science behind them. From apple cider to milk shakes, fruit cakes to pop rocks, this book provides answers to such questions as: - Is the quality of beer really affected by the type of water used? - Is shelf life dating good or bad? - Are animal crackers indeed crackers, or are they really cookies? - How safe is the food we eat? - Should butter, margarine or shortening be used to make holiday cookies? - Who is better: Mom or Betty Crocker? In this collection of his columns from The Capital Times , expert food science writer Richard Hartel, and his daughter AnnaKate Hartel, explain why honey crystallizes, examine the spreadability of butter, explore the magic of gelatin, detail the history of oreo cookies, and reveal key aspects of food science in a style that engages as it informs. In all, Food Bites features more than 50 easy to digest articles, offering a treasure trove of knowledge and practical information. “A sweet and savory read for everyone interested in food.” – Linda Brazil, Capital Times " Food Bites is an entertaining reference for curious cooks." - Rebecca Dalzell, Saveur About the Authors Richard Hartel is a professor of food science at The University of Wisconsin – Madison, and is a regular contributor toThe Capital Times. In addition to his active research program and classes, he teaches an annual summer candy course sponsored by the National Confectioners Association. He was named a 2005 Fellow of the Institute of Food Technologiests, and Nonprofit society dedicated to making food better. He is also a consultant for numerous food companies on a variety of issues. AnnaKate Hartel is currently an undergraduate student at Northland College in Ashland, WI, and is planning on attending graduate school for an advanced degree in English. Ms. Hartel is also the proud owner of a nosey cat and two beta fish. Richard Hartel is a professor of food science at The University of Wisconsin – Madison, and is a regular contributor to The Capital Times. In addition to his active research program and classes, he teaches an annual summer candy course sponsored by the National Confectioners Association. He was named a 2005 Fellow of the Institute of Food Technologiests, and Nonprofit society dedicated to making food better. He is also a consultant for numerous food companies on a variety of issues.   AnnaKate Hartel is currently an undergraduate student at Northland College in Ashland, WI, and is planning on attending graduate school for an advanced degree in English. Ms. Hartel is also the proud owner of a nosey cat and two beta fish.