Page Count: 282
Publication Date: 2007
Summary: Have you ever looked at a food’s ingredient list and wondered how the ingredients came to be? Some of them are so hard to pronounce that it is hard to imagine they began as a natural material but sure enough, all of the processed foods we eat started out as plants, animals, or minerals and only through much processing and chemistry (all around the world) did they become the ingredients we know them as today. This book explores the origins and science behind the most commonly found ingredients as found in the beloved Twinkie.
Recommended: Yes, particularly if you are interested in chemistry. This is one of those books that I found in a used book store and it sounded curiously interesting to me and indeed, it was.
If You’re Offended: No problems here.
Noteworthy Excerpts: “Sugar and its derivatives also have some surprising industrial uses: as a flame retardant and plasticizer in polyurethane foam, as a water-based ink for printing on plastic bags, for curing tobacco (spread on leaves to help them dry evenly), and, my personal favorite, for cleaning out cement mixers.” “Phosphorous is the source of some of the most common chemicals used in everyday life. It’s also what puts the glow in tracer bullets and causes artillery shells to explode, because it bursts into flame when it makes contact with air. So it does seem odd that it’s part of the Twinkies recipe.”