Customer Reviews:
Showing reviews 1-5 of 9
 Excellent Book! January 12, 2006
James Bond 007 (Hong Kong)
8 out of 8 found this review helpful
I have got every one of the books by Dr. Schwarz, and I have to say every one of them is great. He explained the Chemistry of Food and Life in a fun way that most people can understand.
One thing I would like is, may be in the future the books can include the chemical structures of the compounds discussed, perhaps at the end of the book? I know not everyone will be interested in this, but I certainly like to know more about them. A list of structures of the compounds discussed in the previous books will also be most welcome to me.
Learn about the chemistry behind health, food, and related issues. October 14, 2006
Midwest Book Review (Oregon, WI USA)
Let Them Eat Flax: 70 All-New Commentaries on the Science of Everyday Food & Life could've been featured in our 'Food and Wine' or 'Science' section, but is reviewed here for its in-depth blend of science and history with food and health issues. From trans fats and vitamin supplements to pesticides and acupuncture, readers learn about the chemistry behind health, food, and related issues.
Diane C. Donovan
California Bookwatch
Educational and interesting January 9, 2007
Elizabeth Roland
I have enjoyed reading all of his books and as a science educator, I look for easy to read books for secondary students. This book generally meets that goal. Some chapers are more readable than others for high school students. This book is also very good for teachers. It makes connections between book science and experienced science.
Eat this. Eat that. WHY is it supposed to be good for me? January 12, 2008
Cypherpunk (NW AR)
I just like good science books, and Schwarcz clearly delivers on making the science interesting by providing interesting details, explaining the research, and debunking a variety of myths along the way. So, this book was right up my alley, anyway. But, it's also written in a series of very short articles, so it's one of those perfect little books to leave on the breakfast bar, a favorite coffee-drinking spot, the bathroom, in any of those places where it's nice to have something to read, but you don't stay for long periods of time. Trust me, you'll pick this book up again and again. I actually have a copy by my bed. I'll read a few of articles before a nap on a lazy afternoon, and I usually read a couple if I finish a longer book, but I'm not ready to start a new book.
I guess at this point, I should mention that I worked my way through my undergrad years (and a couple that I took off from my undergrad work) as a cook and chef, and I later worked for a decade in the food manufacturing industry. I was looking for a couple of books on food chemistry, as I started reading up on molecular gastronomy. Now that I've left the food industry, I'm much more interested in experimenting in the kitchen, again. This book offers a few articles along this line, but this is NOT the best book for chefs looking for more information on that topic. His focus generally follows mainstream health and nutrition research. And that's too bad, because I would LOVE to read Schwarcz writing on molecular gastronomy.
Another great Schwarcz book June 4, 2008
C. Martin (Canada)
He's funny, smart, quick, informative and interesting - what's not to like? All his books are great - great gifts for teens also.
Showing reviews 1-5 of 9
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