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The Quest for Food
Harald Brüssow
其他書名
A Natural History of Eating
出版Springer Science & Business Media, 2007-06-01
主題Technology & Engineering / Food Science / GeneralScience / Life Sciences / MicrobiologyHistory / GeneralSocial Science / Anthropology / GeneralTechnology & Engineering / Chemical & Biochemical
ISBN03874546169780387454610
URLhttp://books.google.com.hk/books?id=x25oNqQZT98C&hl=&source=gbs_api
EBookSAMPLE
註釋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.