-
In her fantastically disgusting international bestseller, Mary Roach dives into the strange wet miracles of science that operate inside us after every mealSHORTLISTED FOR THE ROYAL SOCIETY WINTON PRIZE 2014‘Almost every page made me laugh out loud.’ The Sunday Times, Best Science Books of 2013Eating is the most pleasurable, gross, necessary, unspeakable biological process we undertake. But very few of us realise what strange wet miracles of science operate inside us after every meal – let alone have pondered the results (of the research). How have physicists made crisps crispier? What do laundry detergent and saliva have in common? Was self-styled ‘nutritional economist’ Horace Fletcher right to persuade millions of people that chewing a bite of shallot seven hundred times would yield double the vitamins? In her trademark, laugh-out-loud style, Mary Roach breaks bread with spit connoisseurs, beer and pet-food tasters, stomach slugs, potato crisp engineers, enema exorcists, rectum-examining prison guards, competitive hot dog eaters, Elvis' doctor, and many more as she investigates the beginning, and the end, of our food. ‘A wonderful nonfiction read… The journalism is gripping and the writing is intensely funny. If biology had been like this at school, my life would have taken a different path.’ Observer, Hidden Gems of 2016
In her fantastically disgusting international bestseller, Mary Roach dives into the strange wet miracles of science that operate inside us after every mealSHORTLISTED FOR THE ROYAL SOCIETY WINTON PRIZE 2014‘Almost every page made me laugh out loud.’ The Sunday Times, Best Science Books of 2013Eating is the most pleasurable, gross, necessary, unspeakable biological process we undertake. But very few of us realise what strange wet miracles of science operate inside us after every meal – let alone have pondered the results (of the research). How have physicists made crisps crispier? What do laundry detergent and saliva have in common? Was self-styled ‘nutritional economist’ Horace Fletcher right to persuade millions of people that chewing a bite of shallot seven hundred times would yield double the vitamins? In her trademark, laugh-out-loud style, Mary Roach breaks bread with spit connoisseurs, beer and pet-food tasters, stomach slugs, potato crisp engineers, enema exorcists, rectum-examining prison guards, competitive hot dog eaters, Elvis' doctor, and many more as she investigates the beginning, and the end, of our food. ‘A wonderful nonfiction read… The journalism is gripping and the writing is intensely funny. If biology had been like this at school, my life would have taken a different path.’ Observer, Hidden Gems of 2016