How Food Works

Hardback cover of How Food Works

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Published by DK

RRP: $22.00

"There are hundreds of myths and misunderstandings about food today. Whether you're wondering if certain foods are good or bad for you, or just looking for a few interesting facts about cooking, this book will surely keep you entertained and well informed."

How it Works

"This is a stunning book which I recommend with great enthusiasm. Dorling Kindersley are a British publisher specialising in visual reference books, and they have, yet again, shown their mastery in translating complex information into gorgeous pictures. And most importantly, retaining detail and accuracy of the subject, without drift and dilution. This book provides lots of great science about food and nutrition, presented beautifully."

Network Health Digest

About How Food Works

Let this guide be your very own friendly nutritionist, on hand to debunk common food myths and give you the answers to those pressing health questions with easy-to-swallow information.

Is red wine good for your heart? Will caffeine raise your blood pressure? How Food Works gives you answers to these and several more questions by investigating claims surrounding a variety of foods and examining them from a biological standpoint. Discover nutritional facts about the food you eat, learn the benefits of superfoods and antioxidants, and go behind-the-scenes of modern food production.

Packed with infographics and colorful images, the book delves into the science behind ways of eating including gluten-free and veganism, as well as the benefits of different diets from around the world. Turn the pages to understand why food intolerances occur, what actually makes food organic, how important sell-by dates really are, and how much salt you should really be eating.

Readers will also learn about the social and economic implications of food choices, such as eating disorders and fair-trade businesses.

Indispensable and accessible to young and old, How Food Works is the perfect health and dietary companion.