Further Details About This Book:
Food plays a huge part in our everyday lives, but we hardly ever stop to think about the science behind it. We all know that chopping onions makes you cry, that eating garlic gives you bad breath and that mint makes your mouth feel cool, but most people don’t have a clue how to describe the chemical reasons behind these strange effects. The aim of this book is to look at the quirky and sometimes downright weird properties that food and drink can exhibit, and explain in simple terms the chemistry that leads to them.
In our explanations, we’re going to be talking primarily about organic chemistry. This use of the word “organic” is different from the one that we usually associate with food in supermarkets; in chemistry, it refers to chemical compounds based on carbon. There are many millions of possible organic
compounds, with a wide range of different properties. You, yourself, are made up of organic compounds, and so are the foods we eat. These compounds are responsible for the flavor and aroma of the foods and drinks we consume on a daily basis, and can also help explain some of the different effects that we see. Whatever your interests or curiosities, I hope that the chemistry in this book will turn the everyday into the extraordinary for you.
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