Cerebellum Corporation

It's in the cereal you have for breakfast, in the pizza you have for lunch, in the soda you have for dinner. "It" is science, of course. Everything you eat is the result of a chemical process, either man-made or initiated by good old Mother Nature. In Food Science, you'll see where it's made, how it's made and what it does when it gets into your body. Award-winning chemist Dr. Joe Schwarcz guides viewers through the history, the culture and the science of the fuel of life. Viewers will gain a new respect for what is on the plate and will allow them to make smarter decisions in their daily diet.

Food Science: BREAD
It's the most common food in the world, subject to thousands of years of culinary evolution. It's changed everything from diet to the way civilization has developed. It also may contain ingredients that hype up your kids. We'll get the dish on dough and unlock the mystery of the Montreal bagel.

Other Programs in this Series:
Food Science: Bread
Food Science: Cereal
Food Science: Chocolate
Food Science: Corn
Food Science: Eggs
Food Science: Hamburgers
Food Science: Ice Cream
Food Science: Ketchup
Food Science: Pizza
Food Science: Soft Drinks
Food Science: Tea
Food Science: Vanilla
Food Science: Wine
Food Science: Super Pack

• Video Librarian July/August 2011 (Volume 26, Issue 4)
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  Food Science: Bread *** (3 out of 4 stars)
• (2002) 23 min. DVD: $39.95. Cerebellum Corporation. PPR.
• 
  
  Hosted by engaging chemistry professor Dr. Joe Schwarcz, this installment in the 13-volume series packaged as Food Science (originally produced and aired on Discovery Channel Canada as Science to Go) explores the history, science, and cultural significance of that delicious “staff of life,” bread. Some historians claim that the combination of flour, water, yeast, and heat actually gave birth to civilization. Whether it’s a fossilized Egyptian remnant from 4,500 years ago or a fresh loaf from a bakery in Toronto (which, ironically, provides baguettes to Air France), the full process of the making, baking, and eating of bread is discussed here, with a special emphasis on the biological properties and chemical processes involved. Creative production values combined with interviews of experts—including a dietician and a food science writer—make this an informative and engaging program, featuring relevant vocabulary and scientific concepts. The other titles in this series are Cereal, Chocolate, Corn, Eggs, Hamburgers, Ice Cream, Ketchup, Pizza, Soft Drinks, Tea, Vanilla, and Wine. Recommended. Aud: I, J, H, P. (E. Gieschen)