331. Hungry in Ipoh by Fixi Novo

 BOOK REVIEW: Hungry in Ipoh by Fixi Novo

Malaysians eat and commune over food, 24/7. There are plenty of dining options and certain cities in Malaysia hold the moniker of food paradise. Ipoh is one of those cities.

This book compiles 15 short stories based on Ipoh - a city famous for its delicacies. These are tales about different people - both locals and outsiders, from the past and the present - and their connection to the city.

You'll find love, humor, horror, nostalgia, melancholy and so much more. Some are mouthwatering while others are stomach-churning..

One of the stories was written by one of the active members in the KL Book Appreciation Club (KLBAC), Tina Isaacs. Her take on the Raja Bersiung story (Malaysian vampire) was totally cool.

If you love stories that revolve around local flavours and settings, this book is your go-to during your next purchase. 

330. Best Before: The Evolution and Future of Processed Food by Nicola Temple

 

BOOK REVIEW: Best Before - The Evolution and Future of Processed Food by Nicola Temple

Supermarket shelves are lined with processed foods these days - we have microwave meals, bags of chips, soft drinks and I could go on and on. Processed food has been receiving much flak from the public. Why and how did food processing come about and is it good or bad?

Long before the invention of the ready meal, humans processed food to preserve it and make it safe. From fire to fermentation, our ancestors survived periods of famine by changing the very nature of their food. This ability to process food has undoubtedly made us one of the most successful species on the planet, but have we gone too far?

Through manipulating chemical reactions and organisms, scientists have unlocked all kinds of methods to improve food longevity and increase supply. The developments are keeping up with the changing needs of the demanding consumer, but we only tend to notice when the latest scaremongering headline hits the news.

This book puts processed food into perspective. It explores how processing methods have evolved in many of the foods that we love in response to big business, consumer demand, health concerns, innovation, political will, waste and even war. It will arm readers with the information they need to be rational consumers, capable of making informed decisions about their food.

I finally found some closure and answers to many niggling questions I had on the food processing industrg and the continuous debate on the credibility of processed foods. It was such a credible read that I would encourage more people to get a copy for its truthfulness in a light-hearted manner.