From the reviews:

“The title of the book is appropriate … this book certainly provides some tasty, bite-sized tidbits. The intended audience is a member of the nonscientific public who has primarily read recipes and cookbooks in relation to food science. … Chemistry, microbiology, physics and engineering are all represented in the discussions of food science. … A number of interesting informational morsels are scattered throughout the text.” (Steven K. Showalter, Journal of Chemical Education, Vol. 87 (10), October, 2010)

"This book will tell you about Marshmallow Peeps and Circus Peanuts. It will also tell you about the experiments to figure out how to keep guacamole from turning brown. This book has lots of interesting anecdotes about food. This book, is one you can stick in your backpack to read in small bites when you travel, or by your bed. It’s more of a reading for pleasure book. My husband thought this book looked interesting and stuck it on his desk to keep and read." (Jeff, Cookerati, December, 2008)

"Ever wondered why the slurping of a milk shake causes a brain freeze? Richard Hartel … and his daughter Anna Kate Hartel, have. … In their new book, Food Bites: The Science of the Food We Eat … the authors answer a slew of other questions and explore the chemistry, physics, and engineering at work inside the American pantry. … Readers more interested in practical advice … will find plenty to assimilate, too. … Food Bites is an entertaining reference for curious cooks … ." (Rebecca Dalzell, Saveur, July, 2008)