{"title":"Simon Quellen Field","description":"\u003cp\u003eSimon Quellen Field crafts engaging explorations that bridge the worlds of science and everyday life. His works invite readers to delve into fascinating phenomena, from explosive chemistry to the hidden reactions in cooking, offering clear insights grounded in scientific principles.\u003c\/p\u003e\n\n\u003cp\u003eIdeal for those curious about the science behind food and natural reactions, these books blend education with practical knowledge. Whether you're a budding chef or a science enthusiast, his titles illuminate complex concepts with wit and clarity.\u003c\/p\u003e","products":[{"product_id":"boom-by-simon-quellen-field-9781613738054","title":"Boom!","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eBlack powder, the world's first chemical explosive, was originally developed in the seventh century, during China's Tang dynasty. It was a crude mixture at first, but over time chemists discovered the optimum proportion of sulfur, charcoal, and nitrates, as well as the best way to mix them so that the particles of each component were tiny and homogenous, resulting in a complete and powerful reaction.\u003c\/p\u003e\n\n\u003cp\u003eAuthor and chemistry buff Simon Quellen Field takes readers on a decades-long journey through the history of things that go \u003ci\u003eboom\u003c\/i\u003e, from the early days of black powder to today's modern plastic explosives. Not just the who, when, and why, but also the how. How did Chinese alchemists come to create black powder? What accidents led to the discovery of high explosives? How do explosives actually work on a molecular scale? And though most people have a vague understanding that dynamite is more powerful than gunpowder, what does it mean to be more powerful?\u003c\/p\u003e\n\n\u003cp\u003e\u003ci\u003eBoom! The Chemistry and History of Explosives\u003c\/i\u003e goes back to the original papers and patents written by the chemists who invented them, to shed light on their development, to explore the consequences of their use for good and ill, and to give the reader a basic understanding of the chemistry that makes them possible.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":46854127583468,"sku":"9781613738054","price":24.99,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/15228563482762.jpg?v=1759234671"},{"product_id":"gut-reactions-by-simon-quellen-field-9781641600002","title":"Gut Reactions","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eHow much do you really know about how the human body works, and how it reacts to food, exercise, nutrition, and the environment? While most of us have read about at least one fad diet, we're left wondering about the greater biochemistry, psychology, sociology, and physiology of the obesity crisis in the United States.\u003c\/p\u003e\n\n\u003cp\u003e\u003ci\u003eGut Reactions\u003c\/i\u003e by chemist Simon Quellen Field shows us how our bodies react to food and the environment, and how our brain affects what and how much we eat, and in turn, is affected by what we eat. It shows why some diets work for some people but not for others, based on genetics, previous weight history, brain chemistry, environmental cues, and social pressures.\u003c\/p\u003e\n\n\u003cp\u003eIt explores how dozens of hormones affect hunger and satiety and interact with the brain and the gut to regulate feeding behaviour. And it explains the addictive nature of foods that interact with the same dopamine and opioid receptors in the brain that cocaine, heroin, amphetamines, and nicotine do.\u003c\/p\u003e\n\n\u003cp\u003eWhether you're looking to lose weight, put on muscle mass, or simply understand how your metabolism or gut microbiome is affecting your food cravings, Field has scientific answers for you.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":46998197600492,"sku":"9781641600002","price":39.99,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/12990143482772.jpg?v=1763211076"},{"product_id":"culinary-reactions-by-simon-quellen-field-9781569767061","title":"Culinary Reactions","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eExploring the scientific principles behind everyday recipes, this informative blend of lab book and cookbook reveals that cooks are actually chemists. Following or modifying recipes is shown to be an experiment with acids and bases, emulsions and suspensions, gels and foams.\u003c\/p\u003e\n\n\u003cp\u003eThis easy-to-follow primer includes recipes that demonstrate the scientific concepts, such as Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator).\u003c\/p\u003e\n\n\u003cp\u003eAlso included in this fun, fact-filled companion are answers to various culinary curiosities, such as how altering the ratio of flour, sugar, yeast, salt, butter, and water affects how high bread rises and why whipped cream is made with nitrous oxide rather than the more common carbon dioxide.\u003c\/p\u003e\n\n\u003cp\u003eDiscover the perfect fusion of science and cooking in \u003cem\u003eCulinary Reactions\u003c\/em\u003e by Simon Quellen Field.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":47605544026348,"sku":"9781569767061","price":52.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9781569767061-culinary-reactions.jpg?v=1778131506"}],"url":"https:\/\/bookhero.live\/collections\/simon-quellen-field.oembed","provider":"Book Hero","version":"1.0","type":"link"}