Stephen T. Beckett, "The Science of Chocolate"
Royal Society of Chemistry | ISBN:0854049703 | 2nd edition | PDF | 234 pages | 6Mb
The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The reader will discover how confectionery is made and how basic science plays a vital role. There is discussion of the monitoring and controlling of the production process, and the importance of the packaging. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical or mathematical principles involved. This book is ideal for those studying food sciences, working in the confectionery industry or just with a general interest in chocolate!
As a result of this I received letters from both pupils and teachers requesting more information or new experiments to try. Subsequently I was contacted by Chris Butlin, who was then
developing a food option for the Salters’ Physics Advanced Level course. This resulted in some of the science of chocolate being included in this option. The numerous talks given by my colleagues
and myself to junior schools, societies and universities also convinced me that there was a genuine interest in this topic and that people were not just coming for the free samples.
When, therefore, the Royal Society of Chemistry asked me if I would write a full book on this topic, aimed at schools and universities, I agreed to do so, without realising the amount of
work involved. It was very gratifying, however, to learn in 2006 that the sales were such that a second edition of the book was required. Several people had commented that they wished to know more about the health and nutrition aspects of chocolate and, as a lot of research has recently been carried out in the area, this seemed the ideal subject for a new chapter. In addition, in 2005 New Scientist published a book entitled Does Anything Eat Wasps? in
which the question was asked about how are bubbles put into Aeros. Possible solutions are given here as part of a second new chapter.
Having graduated in physics, the book is naturally biased in this direction, although I have tried to include a substantial amount of chemistry and even some mathematics in the project work
if you like it, you buy it
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