100 things to know about food
Usborne, 2017. ISBN 9781409598619
This is a fascinating journey through the world of food that will not only appeal to budding young chefs but to anyone who likes to eat. Presented with lots of colourful illustrations with hundreds of simply expressed facts that are readily accessible to newly independent readers, it begins with an explanation of why we need to eat, the sorts of basic elements we need to have, like fats, carbohydrates, proteins, minerals and vitamins and then takes us on a journey of the most diverse and interesting topics. Who knew that hating Brussels sprouts could be in your DNA; that you should never bake meringues on a rainy day; or that the national fruit of Jamaica contains a deadly poison? Readers can find out about why farmers rent bees, the last meal served on the Titanic, even about the Frenchman who ate an entire plane between 1978 and 1980.
This is the sort of book that attracts young boys in particular, as they sit around a library table each sharing the same book and sharing the most outrageous pieces of information they can find. Despite the knowledge that they gain about the topic, the sheer enjoyment of the activity, and the affirmation that reading is not only useful but fun are enough to ensure that this book deserves a place in the collection.
As is usual with Usborne non fiction, information literacy skills are supported by a glossary, and an index, as well as pre-selected Quicklinks which take the learning even further. Another one for the information-hungry, daughter-of-a-chef Miss 6. She is going to be surprising her father with her new knowledge!