I fared poorly in physics in high school and avoided the subject altogether at university due to my arithmophobia. As an adult, I have developed a fascination for more of the sciences -- microbiology, epidemiology, psycho-neurology, toxicology -- but have steered a course well clear of physics for half a century. Yet physics is all about how stuff works and how stuff works is really interesting. Along came Arthur W. Wiggins, a professor of physics emeritus, and met the need. He wrote a book about physics for people who don't want to become mired in pushing numbers through the equations. He uses the stories of some of the great physicists -- Newton, Bernoulli, Tesla, Einstein, Feynman --
to engage the reader in the development of knowledge. And it has cartoons! By the end of my reading, I am at least calling things by their proper names (e.g. the difference between force and work) and have some elementary grasp of why boats don't sink, why gasses disperse, and why the olive oil floats atop the vinegar until you stir the hell out of it. You knew I'd bring this around to food in some way, didn't you?