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.
Full Product Details
Author: Harald Brüssow
Publisher: Springer-Verlag New York Inc.
Imprint: Springer-Verlag New York Inc.
Edition: Softcover Reprint of the Original 1st 2007 ed.
Dimensions:
Width: 15.50cm
, Height: 4.50cm
, Length: 23.50cm
Weight: 1.335kg
ISBN: 9781489977410
ISBN 10: 1489977414
Pages: 866
Publication Date: 23 August 2016
Audience:
Professional and scholarly
,
Professional & Vocational
Format: Paperback
Publisher's Status: Active
Availability: Manufactured on demand
We will order this item for you from a manufactured on demand supplier.
Reviews
From the reviews: Brussow has written an interesting collection of scientific essays about the biological and evolutionary history of eating. The Quest for Food is organized in broad chapters with numerous subchapters. Summing Up: Recommended. Upper-division undergraduates through faculty. (S. C. Hardesty, CHOICE, Vol. v4 (3), November, 2007)
From the reviews: Brussow ... has written an interesting collection of scientific essays about the biological and evolutionary history of eating. The Quest for Food is organized in broad chapters with numerous subchapters. ... Summing Up: Recommended. Upper-division undergraduates through faculty. (S. C. Hardesty, CHOICE, Vol. v4 (3), November, 2007)
"From the reviews: ""Brüssow … has written an interesting collection of scientific essays about the biological and evolutionary history of eating. The Quest for Food is organized in broad chapters with numerous subchapters. … Summing Up: Recommended. Upper-division undergraduates through faculty."" (S. C. Hardesty, CHOICE, Vol. v4 (3), November, 2007)"
Author Information
Harald Brüssow is a Senior Research Scientist in Nestle Research Centre's Nutrition and Health Department in Lausanne, Switzerland. He received his PhD at the Max Planck Institute for Biochemistry at Martinsried, Germany and served on the editorial board of two journals published by the American Society for Microbiology.
