FOOD TECHNOLOGY by Mark Lambert

FOOD TECHNOLOGY

Age Range: 10 - 12
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KIRKUS REVIEW

 Despite its colorful photos and intriguing subject, this title in the ``Technology in Action'' series makes for dull reading. Topics like ``Heat Treatment'' or ``Drying Food'' receive brief, general discussions with a European slant--e.g., a section on ``Food Additives'' details how countries in the European Community label packaged foods with ``E numbers,'' but no information is given on US labeling. Lambert's perspective can also be odd: ``The quality of manufactured food is important, from the points of view of both the consumer and the producer; a poor quality product does not continue to sell.'' Certainly more serious consequences could be envisioned. Elsewhere, he is redundant or uninformative: ``In a modern meat-processing plant, animals are processed from live animals to cuts of meat.'' Marginal. Brief glossary; five titles for further reading; index. (Nonfiction. 10-12)

Pub Date: April 1st, 1992
ISBN: 0-531-18400-5
Page count: 48pp
Review Posted Online:
Kirkus Reviews Issue: April 15th, 1992