Candy Bites: The Science of Sweets Paperback - 2014
by Hartel, Richard W
- New
Description
Standard delivery: 6 to 12 days
Details
- Title Candy Bites: The Science of Sweets
- Author Hartel, Richard W
- Binding Paperback
- Condition New
- Pages 269
- Volumes 1
- Language ENG
- Publisher SPRINGER NATURE
- Date 2014-03-29
- Illustrated Yes
- Features Illustrated
- Bookseller's Inventory # ING9781461493822
- ISBN 9781461493822 / 146149382X
- Weight 0.97 lbs (0.44 kg)
- Dimensions 9.21 x 6.14 x 0.64 in (23.39 x 15.60 x 1.63 cm)
-
Themes
- Aspects (Academic): Science/Technology Aspects
- Dewey Decimal Code 500
About Russell Books Ltd British Columbia, Canada
Family owned and operated since 1961. Located in Downtown Victoria selling new, used, and remainder titles in all categories. We also have an extensive selection of Journals, cards and calendars.
From the rear cover
This delicious new book reveals the fascinating science behind some of our favorite candies. If you've ever wondered how candy corn is made, or whether Baby Ruth bars really float, as in the movie Caddyshack, then this engaging collection of food for thought is guaranteed to satisfy your hunger for knowledge. As well as delving into candy facts and myths such as the so-called 'sugar high', and the long history of making sweetmeats, the authors explore the chemistry of a candy store full of famous treats, from Tootsie Rolls to Pixy Styx and from Jawbreakers to Jordan Almonds. They reveal what makes bubble gum bubbly and why a Charleston Chew is so chewy.
Written in an engaging, accessible, and humorous style that makes you laugh as you learn, Candy Bites doesn't shy away from the hard facts, or the hard questions, about candy. It tackles the chemistry of hydrocolloids in gummy bears alongside the relationship between candy and obesity, and between candy and dental cavities. The chapters open a window on the commercial and industrial chemistry of candy manufacture, making this book a regular Pez dispenser of little-known, yet captivating factoids.
About the Authors:
Richard Hartel is a Professor of Food Science at the University of Wisconsin. In addition to an active research program and teaching numerous undergraduate classes, he teaches an annual summer candy course co-sponsored with the candy industry. He was given the Stroud-Jordan award in 2012 from the American Association of Confectionery Technologists for his contributions to the industry.
AnnaKate Hartel is a graduate of Northland College in Ashland, Wisconsin. She currently lives in Cedar Rapids, Iowa and is pursuing a career in education assessment. Her favorite candy is the Snickers bar.
