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In Food, Hugo Wells turns his clear, concise lens on the most intimate science of all—the science of what we eat. This sixth volume in The Alphabets of Science series continues his mission to make complex ideas accessible to the general public, weaving together biology, chemistry, physics, and culture into a compelling narrative about the fuel of life.
Wells begins with the fundamental question: What is food? From macronutrients like fats, carbohydrates, and proteins to micronutrients, vitamins, and minerals, he explains how food sustains our bodies and minds. Readers discover the microbiome—the trillions of bacteria that digest our meals and shape our health—and explore the science of flavour, from the five basic tastes to the psychology of cravings.
The book traces food's journey from field to fork, revealing the vast global system that grows, processes, and delivers meals to our plates. Wells confronts the challenges of food waste, inequality, and the rise of diet‑related diseases, while highlighting the promise of sustainable diets, alternative proteins, and innovations that could transform how we eat.
Written with warmth and clarity, Food blends scientific insight with human stories—farmers, scientists, and cultures that shape our relationship with nourishment. Wells avoids heavy technical detail, focusing instead on vivid examples and accessible explanations that invite readers to see food not just as fuel, but as identity, tradition, and community.
Concise yet profound, Food is both a guide to nutrition and a meditation on the future of eating. It reminds us that every meal is a story—of energy, culture, and survival.
