An entertaining and digestible volume that demystifies science, from the author of 16 bestselling popular science books
Crave answers? A Feast of Science demystifies the chemistry of everyday life, serving up practical knowledge to both inform and entertain. Guaranteed to satiate your hunger for palatable and relevant scientific information, Dr. Joe Schwarcz proves that “chemical” is not necessarily synonymous with “toxic.” Are there fish genes in tomatoes? Can snail-slime cream and bone broth really make your wrinkles disappear? What’s the problem with sugar, resistant starch, hops in beer, microbeads, and “secret” cancer cures? Are “natural” products the key to good health? And what is “fake news” all about? Dr. Joe answers these questions and more. Cutting through the fat of story, suggestion, and social-media speculation, A Feast of Science gets to the meat of the chemical reactions that make up our daily lives.Coming 22nd May 2018. Pre-order now!
Dr. Joe Schwarcz is the director of the Office for Science and Society at McGill University in Montreal. He hosts a popular radio show, has made hundreds of television appearances, is a longtime columnist for the Montreal Gazette, and is the author of 16 bestsellers. Well known for his informative and entertaining lectures on topics ranging from the chemistry of love to the science of aging, Dr. Joe has received numerous awards for teaching and deciphering science for the public.
Published: May 2018
Dimensions: 5.5 x 8.25 in.
PRAISE FOR PREVIOUS WORKS
"The author successfully demonstrates how claims should be queried and analyzed before they are accepted . . . Recommended for readers of health, nutrition, and popular science." — Library Journal on Monkeys, Myths and Molecules
"The author's entertaining writing style and clear, precise explanations make the book a joy to read, and his choice of subjects is so wide-ranging that there is really something for everyone here." — Booklist on Is That a Fact?
“On this entertaining journey, Schwarcz rambles through a wide variety of anecdotes, explanations and scientific curiosities." — The Washington Post on Is That a Fact?
“Readers will not need a PhD in chemistry to follow along; Schwarcz wisely limits technical terms to the minimum while adequately explaining the chemistry involved in digestion.” — Publishers Weekly on An Apple a Day
"Packed with scientific answers to questions you didn't even know you had." — Chatelaine on Brain Fuel