Eating is the most pleasurable, gross, necessary, unspeakable biological process we undertake.
But very few of us realise what strange wet miracles of science operate inside us after every meal - let alone have pondered the results (of the research).
How have physicists made crisps crispier? What do laundry detergent and saliva have in common?
Was self-styled `nutritional economist' Horace Fletcher right to persuade millions of people that chewing a bite of shallot seven hundred times would yield double the vitamins?
In her trademark, laugh-out-loud style, Mary Roach breaks bread with spit connoisseurs, beer and pet-food tasters, stomach slugs, potato crisp engineers, enema exorcists, rectum-examining prison guards, competitive hot dog eaters, Elvis' doctor, and many more as she investigates the beginning, and the end, of our food.
- Format: Paperback
- Pages: 352 pages, 18 Illustrations, black and white
- Publisher: Oneworld Publications
- Publication Date: 01/04/2013
- Category: Physiology
- ISBN: 9781851689934
- Paperback from £7.45
- Hardback from £18.15