Booker T. Washington HS - MDC Dual Enrollment: HFT1212

With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition features new chapters on food ygiene and safety, kitchen terminology, and taste pairing.

This book reveals the hidden health dangers in many of the seemingly innocent products we encounter every day a tube of glue in a kitchen drawer, a bottle of bleach in the laundry room, a rayon scarf on a closet shelf, a brass knob on the front door, a wood plank on an outdoor deck. A compelling expose, written by a physician with extensive experience in public health and illustrated with disturbing case histories, "How Everyday Products Make People Sick "is a rich and meticulously documented account of injury and illness across different time periods, places, and technologies.

Does your perception of food risks closely mirror the real risks? The reality is not what you think it is! Nobody would expect to die of cyanide poisoning after eating an almond cake - but if you tell them there is cyanide in it, they might think at least twice about eating it. Do you know that you are spreading an aerosol of Camphylobacter bacteria around your kitchen and on other food that may lay around - and thus creating possibly life-threatening toxins - just by washing an oven-ready chicken from the supermarket before roasting it? The author, Ian Shaw, PhD, discusses all these and many other important problems and questions - ranging from GM food to natural toxins - in his easily understandable, passionate, yet authoritative and informative book.