Chemist in the Kitchen

Food safety from soil to fork, from fork to conscience

Don't eat this, don't eat that; So what will we eat? How do chemicals that disrupt child development get into food? Why do children gain weight so quickly? What are the real causes of childhood obesity and what should be done to solve it? Why can't toxic chemicals contamination of food and water be prevented? Will the climate crisis affect our culinary habits? What else do we eat together when we make eggplant kebab or french fries? What changes will the global warming problem cause in food production and consumption processes? Good rice is not GMO; So why does it look like striped pajamas? What do we lose when we give up eating bread? Why is the absence of olive trees the absence of our stories? What would Popeye do if he knew about the nitrates in spinach? Is there a relationship between the fast food media and poor nutrition? Can we destroy capitalism by making yoghurt at home? What do public institutions responsible for ensuring food safety do? How can we create policies that will solve food and nutrition problems?

Bülent Şık's The Chemist in the Kitchen is a book that seeks answers to these questions. Placing child health and nutrition at the center of food safety; It is a book that tries to establish the relationship between food security and food safety issues with our ecology and culinary cultures.

(From the Promotional Bulletin)

Dough Type: 2nd Dough

Number of Pages: 288

Size: 13.6 x 21

First Print Year: 2018

Number of Printings: 1st Edition