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Off Menu
- The Secret Science of Food and Dining
- Narrated by: Katie Schorr
- Length: 5 hrs and 58 mins
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Publisher's summary
Off Menu is a charming, fun-fact-filled deep dive into the little-known science of food and dining: why we eat what we eat, the nuances of our experience of taste and flavor, and the tiny, easy hacks and tweaks that, when mastered, can make a huge difference in our diets, meals, and relationships with food and drink.
Have you ever noticed that a café’s coffee tastes better in a mug than it does in a to-go cup? Or that hearing the sound of a cocktail being prepared - the sloshing of the liquid in the shaker, the clink of the ice as it’s stirred - makes you enjoy it even more? In Off Menu, journalist Nell McShane Wulfhart explores the facets of food science that you’ve probably never thought about - lighting, background music, the brain’s reaction to the ping of a microwave - but have nonetheless played a role in how you’ve experienced a meal, a drink, or an entire night out.
This lively, accessible audio project distills cutting-edge research into lessons on everything from what quick fixes can cover up your mistakes in the kitchen to what meal to serve when you’re planning to break up with someone. It’s the perfect listen to devour as you’re strolling through the farmer’s market, washing the dishes, or planning your next dinner party.
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Welcome to the Universe is a personal guided tour of the cosmos by three of today's leading astrophysicists. Inspired by the enormously popular introductory astronomy course that Neil deGrasse Tyson, Michael A. Strauss, and J. Richard Gott taught together at Princeton, this book covers it all - from planets, stars, and galaxies to black holes, wormholes, and time travel.
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All About What We Know About the Universe - ALL
- By J.B. on 02-17-17
By: Michael A. Strauss, and others
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The Quantum Universe
- (And Why Anything That Can Happen, Does)
- By: Brian Cox, Jeff Forshaw
- Narrated by: Samuel West
- Length: 8 hrs and 28 mins
- Unabridged
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In The Quantum Universe, Brian Cox and Jeff Forshaw approach the world of quantum mechanics in the same way they did in Why Does E=mc2? and make fundamental scientific principles accessible - and fascinating - to everyone.The subatomic realm has a reputation for weirdness, spawning any number of profound misunderstandings, journeys into Eastern mysticism, and woolly pronouncements on the interconnectedness of all things. Cox and Forshaw's contention? There is no need for quantum mechanics to be viewed this way.
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Not suitable as an audio book
- By SPN on 03-29-22
By: Brian Cox, and others
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Zombified: Real-World Lessons from Fictional Apocalypses
- By: Athena Aktipis, The Great Courses
- Narrated by: Athena Aktipis
- Length: 2 hrs and 33 mins
- Original Recording
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Athena Aktipis of Arizona State University is a self-professed apocalypse enthusiast, and as the host of the podcast Zombified, she knows the undead inside and out. With Zombified: Real-World Lessons from Fictional Apocalypses, she’s compiled her research and insights into a fascinating Audible Original that will have you thinking deeper about all those shambling, brain-hungry corpses in pop culture—not to mention our everyday lives. Drawing on years of research on zombies and zombification, these six lessons offer a fun way to explore and understand the many forces that influence us.
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Good attempt, lackluster execution
- By R. MCRACKAN on 10-14-23
By: Athena Aktipis, and others
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Breaking the Spell
- Religion as a Natural Phenomenon
- By: Daniel C. Dennett
- Narrated by: Dennis Holland
- Length: 12 hrs and 19 mins
- Unabridged
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For all the thousands of books that have been written about religion, few until this one have attempted to examine it scientifically: to ask why - and how - it has shaped so many lives so strongly. Is religion a product of blind evolutionary instinct or rational choice? Is it truly the best way to live a moral life? Ranging through biology, history, and psychology, Daniel C. Dennett charts religion’s evolution from “wild” folk belief to “domesticated” dogma.
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Great Reader Actually Enhances A Great Book!
- By Don Caliente on 07-14-14
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The Last Season
- By: Eric Blehm
- Narrated by: Jonathan Davis
- Length: 12 hrs and 34 mins
- Unabridged
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Destined to become a classic of adventure literature, The Last Season examines the extraordinary life of legendary backcountry ranger Randy Morgenson and his mysterious disappearance in California's unforgiving Sierra Nevada - mountains as perilous as they are beautiful. Eric Blehm's masterful work is a gripping detective story interwoven with the riveting biography of a complicated, original, and wholly fascinating man.
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Well Written Character Study of an NPS Ranger
- By Kathy in CA on 06-23-16
By: Eric Blehm
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Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes.
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Interesting subject, terrible presentation.
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Flawed, but worthwhile
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Wanted to like this
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Plants play a critical role in how we experience our environment. They create calming green spaces, provide oxygen for us to breathe, and nourish our senses. In The Nature of Plants, ecologist and nursery owner Craig Huegel demystifies the complex lives of plants and provides listeners with an extensive tour into their workings.
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So informative!
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Science and Cooking
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The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
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A good book - with some winning points
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By: Michael Brenner, and others
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America is more than just a fast food nation. Food Americana is the inside story of how generations of Americans have formed a national cuisine with tastes from all over the world. Fried chicken was a distinctly Southern dish - now it's the Sunday night special at the Chateau Marmont Hotel in Hollywood. A Utah restaurant won Maine's annual Best Lobster Roll competition. And perhaps the ultimate all-American dish, pizza, is served up in 30 different styles, a total of three billion pies a year, an average of 23 pounds for each of us.
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Will induce hunger
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Cultured: A World History of Cheese
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Think of Cultured: A World History of Cheese as a 10-episode cheese course, or a cheese plate large enough to contain a well-rounded sampling of great cheeses from around the world. Janet Fletcher, a noted food writer and publisher of the Planet Cheese blog, provides deeper (and delectable) insights into a familiar food you only think you know. Included in this Audible Original are peeks at the nine steps of cheesemaking, the 10 most important cheese families, and tips on how to taste cheese with the same refined palate as a professional cheese judge.
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A Grate Listen
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Can you describe how the flavor of halibut differs from red snapper? How Brie differs from cheddar? For most of us, unfortunately, the answer is: badly. Flavor remains a vague, undeveloped concept we don't know enough about to describe - or to appreciate - fully. In Flavor, Bob Holmes shows us just how much we're missing. He tackles questions like why cake tastes sweetest on white plates, how wine experts' eyes fool their noses, and how language affects flavor.
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Horrible narration
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Meathead
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For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, amazingribs.com, Meathead Goldwyn applies the latest research to backyard cooking more than 100 thoroughly tested recipes.
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great first half, second half is a lot of recipes.
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Ten Restaurants That Changed America
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Overall
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Performance
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Story
Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco's the Mandarin, evoking the richness of Italian food through Mamma Leone's, or chronicling French haute cuisine through Henri Soulé's Le Pavillon, Paul Freedman uses each restaurant to tell a story of race and class, immigration and assimilation.
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Worthwhile listen, cringe-worthy pronunciations
- By Tag Christof on 09-01-20
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A Short History of Coffee
- By: Gordon Kerr
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Overall
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Performance
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Having conquered the world's taste buds and established itself as a staple in our daily lives, coffee has mirrored the moods and movements of society for centuries - yet, how much do we know about its history? In his riveting new book, A Short History of Coffee, Gordon Kerr investigates the fascinating history behind the global obsession with coffee, from its Ethiopian origins, the legends, myths, geographical locations and somewhat eccentric characters that have helped make it the staple that it is today.
By: Gordon Kerr
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The Secret History of Food
- Strange but True Stories About the Origins of Everything We Eat
- By: Matt Siegel
- Narrated by: Roger Wayne
- Length: 5 hrs and 30 mins
- Unabridged
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Overall
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Performance
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Story
Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually...English? Matt Siegel sets out “to uncover the hidden side of everything we put in our mouths”. Siegel also probes subjects ranging from the myths - and realities - of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities.
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Really interesting! Little darker than I thought…
- By Not Public on 09-11-21
By: Matt Siegel
What listeners say about Off Menu
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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- Natasha H
- 11-24-20
Off menu review
This is a fun and a very informative book. It peaked my curiosity about future events!!! I enjoyed this book!!!
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1 person found this helpful
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- Mel
- 12-03-20
Fascinating
I loved this book! I need it in print so I can highlight, dog ear and write notes in the margins. I learned so much and realize that I now have so much more to learn through my senses and food experiences.
Katie did a great job narrating! If I hadn’t paid attention in the beginning, I would have thought Nell was describing her own discoveries. I love a narrator who tells a story versus just reading one. Nell, Katie, I’ll be looking for more of your works.
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- Rachel Tro
- 11-22-20
Excellent!
Highly recommend this one. Perfect for chefs, cooks, restauranteurs, sommeliers, and for anyone who loves hosting dinner parties. Shares excellent industry wide tips and knowledge on food and hospitality lifestyle!
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- Amazon Customer
- 11-21-20
Very interesting
A good read, I skipped most of the drinks part but it was good overall
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- BG
- 03-26-22
Wrong narrator
The book was interesting and informative but the narrator was just wrong for this book. I would have preferred a more mature voice.
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- T. Harold Spencer
- 11-30-20
Need it in book form
Wonderful book, but needs to be available in print. This would be Three Xmas presents, but I can’t find it in print form and the recipients don’t do audible.
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2 people found this helpful
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- A. Yoshida
- 11-17-21
For Foodies
This audiobook is for foodies - people who find anything food-related to be fascinating (like aroma added to ice cream packaging so you get that vanilla whiff when you open it -- because frozen food doesn't smell). Many marketing ploys take advantage of these biases that people have, such as wine in a heavier bottle is better (in fact, any food in a sturdier container like glass instead of plastic will be perceived as better quality). This book is filled out with all sorts of information about how our senses affect what we taste.
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- Cynthia
- 11-26-20
Really Enjoyed !
Now I need to purchase the book to highlight some of the recipes and ideas that were suggested.
Really made me think about what I enjoy and the reasons why. I will be implementing some of these into my next gathering...after Covid!
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- Sandra L. Lynne
- 01-22-21
Such interesting facts
I loved this informative compilation of facts and fiction about smell, taste and how we’re sometimes easily influenced by advertisers. It’s almost satirical in that this book uncovers myths about highbrow wines and exotic foods. Do we really love the $200 bottle of wine? Or are we influenced by the label, brand, or even heaviness of the bottle.
The author also gives honest information about how to really understand our own tastes and how to get the most out of the foods we eat and the choice of drink. How the shape of the glass scientifically influences our first smell and then taste of something.
I took this book with me to a small cocktail party and actually practiced some of her experiments mentioned at the back of the book. Fun.
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- Robert P Walton
- 01-03-21
Educational!
Well read by the narrator. The lessons in this book are eye opening and I can't wait to try them immediately!
Reader beware: there is a lot of great information here, but it is like a firehouse of intensity. I'd recommend being ready to take notes or listening multiple times.
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