The Quest for Food A Natural History of Eating
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- Hardcover
- Taschenbuch ausgewählt
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Sprache:Englisch
Fr. 150.00
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
23.08.2016
Verlag
Springer UsSeitenzahl
866
Maße (L/B/H)
23.5/15.5/4.8 cm
Gewicht
1317 g
Auflage
Softcover reprint of the original 1st ed. 2007
Sprache
Englisch
ISBN
978-1-4899-7741-0
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.
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