Nearly every day people come upon scary but
questionable claims about food in the news and online. After reading
these claims day after day people begin to believe things that just
aren’t true and begin feeling that all of their food is somehow
dangerous and suspect.
This book reviews what actual scientists do and what science is all about and tells stories about the major discoveries that make out food system the safest and most productive in the world. It debunks the extreme claims of the “food zanies,” and explains what scientists actually know.
James Cooper is the author of 18 hard cover books and 1 E-book on science and technology. He was a chemistry professor at Tufts University and spent 25 years in IBM’s Research Division. He has written over 900 columns on food and food science as the Fairfield County Food Examiner. He holds a PhD in organic chemistry from Ohio State University and an AB from Oberlin College. He is also an avid cook and gardener.
See also jameswcooper.com