Everyone's guide to using the power of science to produce healthier and tastier fruits and vegetables
From garden to fork, Food Science for Gardeners is everyone's guide to optimizing the quality of garden produce and preparing the most delicious and nutritious food possible.
Beginning with a high-level overview of food quality and nutrient density, this invaluable resource then takes a deep, but accessible, dive into:
- The essential nutrient groups as well as phytonutrients and their anti-oxidant properties
- Factors affecting food safety such as pesticides, microplastics, bacteria, and other forms of chemical and biological contamination
- The pros and cons of a host of approaches to food storage and preservation, as well as an extensive variety of cooking methods
- Gardening techniques for growing nutritious food
- A complete section dedicated to the best growing methods for common fruits and vegetables.
Whether you're a home gardener, local food enthusiast, or small-scale farmer, Food Science for Gardeners demystifies the science of food, enabling you to put the best quality vegetables and fruits on your plate.
Authors
- Pages
- 224
- Published in
- Gabriola Island, CA
- Rights
- Robert Pavlis
- Series
- Garden Science Series
Table of Contents
- Front Cover 1
- Praise for Food Science for Gardeners 2
- Praise for Robert Pavlis and the Garden Science series 3
- Title Page 6
- Rights Page 7
- Contents 8
- 1. Introduction 14
- 2. Understanding Nutrition 22
- 3. Food Safety — Chemicals 44
- 4. Food Safety — Biological 70
- 5. Nutrient Density 86
- 6. The Flavor of Food 100
- 7. Growing Great Food 116
- 8. Handling and Storing Food 136
- 9. Preserving Food 146
- 10. Cooking Food 170
- 11. Growing and Serving Quality Food 192
- Notes 202
- Index 208
- About the Author 216
- Connect with Robert Pavlis 218
- About New Society Publishers 225
- A Guide to Responsible Digital Reading 226
