80- In­gre­di­ents un­der the mi­cro­scope

ArabAd - - TRENDS -

hon­estly re­flects its com­po­si­tion. The book In­gre­di­ents by and

pub­lished in Septem­ber 2015, de­con­structs well-known prod­ucts like Twinkies, Dori­tos and ketchup into pow­dery mounds wor­thy of a mad sci­en­tist. “If food in­gre­di­ent la­bels make your eyes glaze over, we hope that this book will open them again,” Et­tlinger writes.

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