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In this fascinating and easily digestible book, The One Show's resident scientist Marty Jopson takes us on a mouthwatering tour of the 21st-century kitchen and the everyday food miracles that we all take for granted. Ever wondered what modified starch is and why it's in so much of the food we buy? What do instant mash and freeze-dried coffee have in common? What's the real truth behind the five-second rule?

On the release of his latest book The Science of Food: An Exploration of What We Eat and How We Cook, Dr Marty Jopson, resident scientist on BBC One's The One Show, talks to Audible about the dangers of not understanding what we put into our mouths. With knowledge from a hugely successful career as a presenter and science communicator, Marty has discovered the benefits of learning the physics, chemistry and biology of our food. We chatted about all sorts, from sugar to writing.

Offering a unique insight into human behaviour, this book explains why we behave the way we do and what happens when humans interact with the world and each other. Starting with evolutionary biology and what it physically means to be a human being, this book moves on to include a wide range of topics such as artificial intelligence, virtual reality and how we are evolving as we interact with new technology.