NONFICTION

Now You Know What You Eat

by Valorie Fisher (text) & illus. by Valerie Fisher
Scholastic/Orchard. Oct. 2019. 40p. glossary. photos. Tr $17.99. ISBN 9781338215465.
COPY ISBN
K-Gr 3–This vibrant book explains the provenance of many beloved foods (though meats are conspicuously absent). In addition to noting where ingredients such as maple syrup or chocolate can be found, the book delves into the science behind their extraction and creation into edible items. Fisher breaks down familiar foods like peanut butter and jelly, macaroni and cheese, and oatmeal raisin cookies into their most basic elements using photos, simple diagrams, and recipe-like instructions (“yogurt = milk + bacteria”). She also details the sources of milk and methods for procuring and processing it.
VERDICT Browsers and those who enjoy almanacs and other nonfiction compendiums of miscellany will appreciate this work.
Reviewed by Lisa Taylor, Florida State College, Jacksonville , Nov 01, 2019

Be the first reader to comment.

Comment Policy:
  • Be respectful, and do not attack the author, people mentioned in the article, or other commenters. Take on the idea, not the messenger.
  • Don't use obscene, profane, or vulgar language.
  • Stay on point. Comments that stray from the topic at hand may be deleted.
  • Comments may be republished in print, online, or other forms of media.
  • If you see something objectionable, please let us know. Once a comment has been flagged, a staff member will investigate.

RELATED 

BLOGS

Making Science Fun and Accessible for Teens and Kids, a guest post by Jorge Cham
by Amanda MacGregor
NONFICTION

Tiny Floating Coral
by Auld, Mary
NONFICTION

Little Seasons: Autumn Leaves
by Hokkanen, Mirka
NONFICTION

The Heartbeat Drum: The Story of Carol Powder, Cree Drummer and Activist
by Havrelock, Deidre
NONFICTION

How Sweet the Sound
by Alexander, Kwame
NONFICTION

The One and Only Googoosh: Iran’s Beloved Superstar
by Westergaard, Azadeh
More
ALREADY A SUBSCRIBER?

We are currently offering this content for free. Sign up now to activate your personal profile, where you can save articles for future viewing

ALREADY A SUBSCRIBER?