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Food Science

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  1. 7.5 hrs • 10/14/2014 • Unabridged

    What if you could make everything you eat more delicious? As creator of the WNYC podcast The Sporkful and host of the Cooking Channel web series You’re Eating It Wrong, Dan Pashman is obsessed with doing just that. Eat More Better weaves science and humor into a definitive, illustrated guidebook for anyone who loves food. But this book isn’t for foodies. It’s for eaters. In the bestselling tradition of Alton Brown’s Good Eats and M. F. K. Fisher’s The Art of Eating, Pashman analyzes everyday foods in extraordinary detail to answer some of the most pressing questions of our time, including: Is a cheeseburger better when the cheese is on the bottom, closer to your tongue, to accentuate cheesy goodness? What are the ethics of cherry-picking specific ingredients from a snack mix? And what role does surface-area-to-volume ratio play in fried food enjoyment and ice cube selection? Written with an infectious blend of humor and smarts, Eat More Better is a tongue-in-cheek textbook that teaches readers to eat for maximum pleasure. Chapters are divided into subjects like engineering, philosophy, economics, and physical science, and illustrate key concepts like The Porklift—a bacon lattice structure placed beneath a pancake stack to elevate it off the plate, thus preventing the bottom pancake from becoming soggy with syrup and imbuing the bacon with maple-based deliciousness. Eat More Better combines Pashman’s award-winning writing with his unparalleled field research, collected over thirty-seven years of eating at least three times a day. It delivers entertaining, fascinating, and practical insights that will satisfy your mind and stomach, and change the way you look at food forever. Listen to this book and every bite you take will be better.

    Available Formats: Download

    Eat More Better

    7.5 hrs • 10/14/14 • Unabridged
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  2. 13.9 hrs • 6/30/2011 • Unabridged

    The Smithsonian’s National Museum of American History houses, amid its illustrious artifacts, two bottles of wine: a 1973 Stag’s Leap Wine Cellars Cabernet Sauvignon and a 1973 Chateau Montelena Chardonnay. These are the wines that won at the now-famous Paris Tasting in 1976, where a panel of top French wine experts compared some of France’s most famous wines with a new generation of California wines. Little did they know the wine industry would be completely transformed as a result, sparking a golden age for viticulture that extends beyond France’s hallowed borders to Australia, Chile, South Africa, New Zealand, and across the globe. Then Paris correspondent for Time magazine, George M. Taber recounts this seminal contest and its far-reaching effects, focusing on the three gifted unknowns behind the winning wines: a college lecturer, a real estate lawyer, and a Yugoslavian immigrant. At a time when California was best known for cheap jug wine, these pioneers used radical new techniques alongside time-honored winemaking traditions to craft premium American wines that could stand up to France’s finest. With unique access to the main players and a contagious passion for his subject, Taber renders this historic event and its tremendous aftershocks in captivating prose, bringing to life an eclectic cast and magnificent settings. For lovers of wine and anyone who enjoys a story of the entrepreneurial spirit of the new world conquering the old, this is an illuminating and deeply satisfying tale.

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    Judgment of Paris

    13.9 hrs • 6/30/11 • Unabridged
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