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From tasty treats to sugary snacks: The sweeter side of science
Date:5/7/2014

Have you ever wondered what makes those delectable little gummy bears gummy? Or why sugary candies cause cavities? Then Springer's new book Candy Bites should be at the top of your reading list. The new title provides a virtual stroll through the old time candy shops of childhood, providing a deeper appreciation for the science and sociology of candy.

The engaging, accessible and often humorous approach of Candy Bites provides answers to some of the most pressing candy questions, like what makes bubble gum bubbly, or a Charleston Chew chewy. By exploring the chemistry of a candy store stocked with all of the famous treats from Tootsie Rolls to Pixie Styx, and Jawbreakers to Jordan almonds the book is sure to entertain, engage and educate readers with a behind-the-scenes look at our favorite guilty pleasures.

While Candy Bites may be chock-full of tasty insight into candy chemistry, it also tackles important history, consequences and side effects of a massive, global confections industry hawking sweets to the tune of billions of dollars. By confronting myths like, "the sugar high," to diving into the connection between sweets and obesity, this new title deals with some of the more serious notes where sugary indulgence and manufacturing are concerned.


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Contact: Alexander K. Brown
alexander.brown@springer.com
212-620-8063
Springer Science+Business Media
Source:Eurekalert

Page: 1

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