Quest for Food: A Natural History of Eating.

Quest for Food: A Natural History of Eating

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  • SHUB60774
  • SHUB139843
  • ISBN details

    • ISBN 10: 0387303340
    • ISBN 13: 9780387303345


    Overview

    When you go into a scientific library or look through the catalogues of scientific publishers, you will quickly find books from food scientists, food technologists, food chemists, food microbiologists, and food toxicologists. Agronomists, nut- tionists, and physicians have written on food, and last but not least cooks. What I missed was a book on food written from the perspective of a biologist. When Susan Safren, the food science editor from Springer Science + Business Media, LLC, invited me to write a book, I decided that I would write this book on food biology. What I had in mind was a survey on eating through space and time in a very fundamental way, but not in the format of a systematic textbook. The present book is more of an ordered collection of scientific essays. Contents.In Chapter 1, I start with a prehistoric Venus to explore the relationship between sex and food. Then I use another lady—Europe—to inv- tigate the strong links between food and culture. I then ask what is eating in a very basic but simple physicochemical sense. In Chapters 2 and 3, I embark on a biochemistry-oriented travel following the path of a food molecule through the central carbon pathway until it is decomposed into CO and H O and a lot 2 2 of ATP. My account does not intend to teach biochemistry, but to use recent research articles from major scientific journals to look behind food biochemistry.

    Other Details

    • Publisher: Springer-Verlag New York, LLC
    • Format: Hardcover
    • Edition: 2007
    • Dimensions: 6.38 (w) x 9.27 (h) x 1.79 (d)
    • Pages: 888
    • Date Published: May 2007
    • Authors: Harald Brussow