As creator of the WNYC podcast The Sporkful and host of the Cooking Channel web series You're Eating It Wrong, Dan Pashman is obsessed with doing just that. Eat More Better weaves science and humor into a definitive, illustrated guidebook for anyone who loves food. But this book isn’t for foodies. It’s for eaters.
In the bestselling tradition of Alton Brown’s Good Eats and M.F.K. Fisher’s The Art of Eating, Pashman analyzes everyday foods in extraordinary detail to answer some of the most pressing questions of our time, including: Is a cheeseburger better when the cheese is on the bottom, closer to your tongue, to accentuate cheesy goodness? What are the ethics of cherry-picking specific ingredients from a snack mix? And what role does surface-area-to-volume ratio play in fried food enjoyment and ice cube selection?
Written with an infectious blend of humor and smarts, Eat More Better is a tongue-in-cheek textbook that teaches readers to eat for maximum pleasure. Chapters are divided into subjects like engineering, philosophy, economics, and physical science, and feature hundreds of drawings, charts, and infographics to illustrate key concepts like The Porklift—a bacon lattice structure placed beneath a pancake stack to elevate it off the plate, thus preventing the bottom pancake from becoming soggy with syrup and imbuing the bacon with maple-based deliciousness.
Eat More Better combines Pashman’s award-winning writing with his unparalleled field research, collected over thirty-seven years of eating at least three times a day. It delivers entertaining, fascinating, and practical insights that will satisfy your mind and stomach, and change the way you look at food forever.
Read this book and every bite you take will be better.
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|Publisher:||Simon & Schuster|
|Product dimensions:||9.20(w) x 7.60(h) x 1.10(d)|
About the Author
Alex Eben Meyer is an illustrator working in Brooklyn, New York. His work frequently appears in The New York Times, The Wall Street Journal, Time, Wired, and other publications, and online at Eben.com.
Table of Contents
The Quest for Perfect Deliciousness: A Mission Statement 1
1 Physical Sciences: Eating on Earth 7
2 Language Arts: Better Communication, Better Consumption 35
3 Engineering: Construction as Cookery 69
4 Philosophy: Sustenance and Existence 97
5 Business & Economics: Profit for the Palate 125
6 Cultural Studies & Anthropology: Holidays and Everydays 153
7 Mathematics: Calculating Your Way to Deliciousness 187
8 Psychology: Finding Yourself, Finding Your Food 213
9 Biology & Ecology: Eatscape as Ecosystem 243
10 Etiquette & Hospitality: When Eaters Mingle 273