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Book Cover for: Steeped: The Chemistry of Tea, Michelle Francl

Steeped: The Chemistry of Tea

Michelle Francl

Beginning with a leaf to cup introduction, this book looks at the molecular makeup of different types of tea, discusses brewing and steeping, and the age-old question of when, or even whether, to add milk.

Book Details

  • Publisher: Royal Society of Chemistry
  • Publish Date: Jan 24th, 2024
  • Pages: 240
  • Language: English
  • Edition: undefined - undefined
  • Dimensions: 9.10in - 6.00in - 1.00in - 1.10lb
  • EAN: 9781839165917
  • Categories: Food Science - Chemistry & BiotechnologyBeverages - Coffee & Tea

About the Author

Francl, Michelle: - Michelle Francl is the Frank B. Mallory Professor of Chemistry at Bryn Mawr College and an Adjunct Scholar of the Vatican Observatory. She is a quantum chemist who has worked in areas ranging from the development of methods for computational chemistry to the structures of topologically intriguing molecules. Her essays on science, culture and policy have appeared in Nature Chemistry and Slate as well as in a number of essay collections. She was elected a Fellow of the American Chemical Society in 2009 and is the 2019 recipient of the ACS Philadelphia Section Award. She gives occasional workshops on writing for scientists.

Praise for this book

Like many good teachers, Francl scaffolds her knowledge with sip-sized summaries to go along with some of the deeper dives into the molecular world of tea.

Like many good teachers, Francl scaffolds her knowledge with sip-sized summaries to go along with some of the deeper dives into the molecular world of tea.

-- "Nature Chemistry"