Food Science: Bread

Hosted by engaging chemistry professor Dr. Joe Schwarcz, this installment in the 13-volume series packaged as Food Science (originally produced and aired on Discovery Channel Canada as Science to Go) explores the history, science, and cultural significance of that delicious “staff of life,” bread. Some historians claim that the combination of flour, water, yeast, and heat actually gave birth to civilization. Whether it's a fossilized Egyptian remnant from 4,500 years ago or a fresh loaf from a bakery in Toronto (which, ironically, provides baguettes to Air France), the full process of the making, baking, and eating of bread is discussed here, with a special emphasis on the biological properties and chemical processes involved. Creative production values combined with interviews of experts—including a dietician and a food science writer—make this an informative and engaging program, featuring relevant vocabulary and scientific concepts. The other titles in this series are Cereal, Chocolate, Corn, Eggs, Hamburgers, Ice Cream, Ketchup, Pizza, Soft Drinks, Tea, Vanilla, and Wine. Recommended. Aud: I, J, H, P. (E. Gieschen)