Title Did You Just Eat That?
Subtitle Two Scientists Explore Double-Dipping, the Five-Second Rule, and other Food Myths in the Lab
Author Paul Dawson, Brian Sheldon
ISBN 9780393609752
List price USD 23.95
Price outside India Available on Request
Original price
Binding Hardbound
No of pages 224
Book size 165 x 216 mm
Publishing year 2018
Original publisher W. W. Norton & Company
Published in India by .
Exclusive distributors Viva Books Private Limited
Sales territory India, Sri Lanka, Bangladesh, Pakistan, Nepal, .
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“Myth busters move over and squeamish eaters beware. Here is a fun, entertaining, fact-filled, and scientific dive into the potentially daily disgusting and dangerous encounters we can have with food—but also with easy-to-follow advice to save you!”
Rachel Herz, author of Why You Eat What You Eat


“If, like me, you’ve always been suspicious of hand driers in toilets, or worried about the transfer of germs when you pick up a menu in a restaurant, then this book is for you. Entertaining and enlightening in equal measure.”
Mark Miodownik, author of Stuff Matters


“While fascinating and often hilarious, the experiments in Did You Just Eat That? could make you live in fear of double-dippers, hand blowers, passed popcorn, and the things you put in your Bloody Mary. Here’s to more good microbes than bad, and to Paul Dawson and Brian Sheldon’s wanting you to meet their little friends!”
Michael Feldman, host of Whad’Ya Know?


“Entertaining… Clean, quirky graphics and a casual tone help make this text fun and engaging for anyone with a strong stomach.”
Publisher’s Weekly


Is the five-second rule legitimate?

Are electric hand dryers really bacteria blowers?

Am I spraying germs everywhere when I blow on my birthday cake?

How gross is backwash?

When it comes to food safety and germs, there are as many common questions as there are misconceptions. And yet there has never been a book that clearly examines the science behind these important issues—until now. In Did You Just Eat That? food scientists Paul Dawson and Brian Sheldon take readers into the lab to show, for example, how they determine the amount of bacteria that gets transferred by sharing utensils or how many microbes live on restaurant menus. The authors list their materials and methods (in case you want to replicate the experiments), guide us through their results, and offer in-depth explanations of good hygiene and microbiology. Written with candid humor and richly illustrated, this fascinating book will reveal surprising answers to the most frequently debated—and also the weirdest—questions about food and germs, sure to satisfy anyone who has ever wondered: should I really eat that?



Introduction: A Dive into the Mysterious Microbial World 

Part 1: Surfaces

Chapter 1. The Five-Second Rule

Chapter 2. Beer Pong: Don’t Hate the Game 

Chapter 3. Are You Ready to Order?

Part 2: Air & Water

Chapter 4. Blowing out Birthday Candles, or Spraying Germs on Cake? 

Chapter 5. Keep Your Dirty Hands to Yourself

Chapter 6. Hand Dryers, or Bacteria Blowers?

Part 3: Transport Mechanisms

Chapter 7. Things You Put in Your Drink

Chapter 8. Can I Have A Taste of That?

Chapter 9. Pass the Popcorn, Please

Chapter 10. Dip Chips and Double-Dipping


Epilogue: Food Microbes and Safety





About the Authors:

Paul Dawson is a professor at Clemson University whose work has been featured on NPR, CNN, and MSNBC, among other media outlets. He lives in Clemson, South Carolina.

Brian Sheldon is a professor emeritus in food microbiology at North Carolina State University. He lives in West Jefferson, North Carolina.

Target Audience:

Students and Academicians of Microbiology.


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