Mohammed Kadhim Jawad's 'The House of Food' (بيت الأكل) is a captivating entry in the Science Series that delves into the fascinating world of nutrition and culinary science. This book offers readers a unique perspective on the intricate processes behind food preparation, the science of taste, and the nutritional impact of various ingredients. Jawad expertly combines scientific rigor with accessible language, making complex concepts understandable for a broad audience. It's an essential read for anyone curious about the science that shapes what and how we eat, from the molecular level to the societal implications of food systems.