Overview
Provides a discussion platform for scientists working on one side in food science and on the other side in biological and biomedical research
Includes supplementary material: sn.pub/extras
Access this book
Tax calculation will be finalised at checkout
Other ways to access
Table of contents(8 chapters)
About this book
Reviews
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)
Authors and Affiliations
-
Chemin de la Chaumény 13, CH-1814 La Tour de Peilz, Switzerland
Harald Brüssow
About the author
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.
Bibliographic Information
Book Title: The Quest for Food
Book Subtitle: A Natural History of Eating
Authors: Harald Brüssow
DOI: https://doi.org/10.1007/0-387-45461-6
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag US 2007
Hardcover ISBN: 978-0-387-30334-5Published: 11 May 2007
Softcover ISBN: 978-1-4899-7741-0Published: 23 August 2016
eBook ISBN: 978-0-387-45461-0Published: 01 June 2007
Edition Number: 1
Number of Pages: XVIII, 866
Topics: Food Science, Microbiology, History, general, Anthropology