000 03867nam a22004935i 4500
001 978-0-387-45461-0
003 DE-He213
005 20161121231134.0
007 cr nn 008mamaa
008 100301s2007 xxu| s |||| 0|eng d
020 _a9780387454610
_9978-0-387-45461-0
024 7 _a10.1007/0-387-45461-6
_2doi
050 4 _aTP248.65.F66
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
082 0 4 _a641.3
_223
082 0 4 _a664
_223
100 1 _aBrüssow, Harald.
_eauthor.
245 1 4 _aThe Quest for Food
_h[electronic resource] :
_bA Natural History of Eating /
_cby Harald Brüssow.
264 1 _aNew York, NY :
_bSpringer New York,
_c2007.
300 _aXVIII, 870 p. 207 illus.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
505 0 _aForeword -- A few glimpses of biological anthropology -- Basic concepts on eating -- The central carbon pathway -- De revolutionibus orbium metabolicorum -- Bioenergetics -- The beginning of biochemistry -- Early eaters -- Photosynthesis -- The acquisition of the atoms of life -- Nutritional interactions in the ocean: a microbial perspective -- Early steps in predation -- Increasing complexity -- Animals: enlarging the food space -- Eat or be eaten: Anatomy of the marine food chain -- Life histories between the land and the sea -- The war of the senses: the example of echolocation -- Herbivory -- Choosing food: to eat or not to eat -- A lion’s share?- Going for our blood -- Going for our gut -- From gut to blood: the battle for iron -- An agro(-eco)nomical outlook: Feeding the billions -- Index.
520 _aThe Quest for Food: A Natural History of Eating is a collection of essays that surveys eating through time, from the perspective of a biologist. The quest begins in prehistoric times with religion and the exploration of the connection between food and sex. This leads to an investigation of the deep links between food and culture, exploring the basic question of "what is eating?" The second section embarks on a biochemistry-oriented journey tracing the path of a food molecule through the central carbon pathway until it is decomposed into CO2, H2O and ATP. The third section delves into the evolution of eating systems, beginning with the elements of the primordial soup through the birth of single cell organisms such as bacteria and archea. We then follow this evolution in the fourth section through higher developed organisms: from the first organisms in the ocean to the ones on land. The next two sections explore the stories of food from an ecological, then behavioral viewpoint, leading the reader from animals to early hominids, and into human history. The final section takes apart an anthropocentric view of the world by presenting man as prey for the oldest predators: microbes. The text closes with an agronomical outlook on how to feed the billions. The goal of The Quest for Food is to catalyze discussions between scientists working in food science, and those in biological and biomedical research. About the Author: Harald Brüssow is a Senior Research Scientist at Nestle Research Centre's Nutritional Health Department, in Lausanne, Switzerland.
650 0 _aChemistry.
650 0 _aHistory.
650 0 _aFood
_xBiotechnology.
650 0 _aMicrobiology.
650 0 _aAnthropology.
650 1 4 _aChemistry.
650 2 4 _aFood Science.
650 2 4 _aMicrobiology.
650 2 4 _aHistory, general.
650 2 4 _aAnthropology.
710 2 _aSpringerLink (Online service)
773 0 _tSpringer eBooks
776 0 8 _iPrinted edition:
_z9780387303345
856 4 0 _uhttp://dx.doi.org/10.1007/0-387-45461-6
912 _aZDB-2-CMS
950 _aChemistry and Materials Science (Springer-11644)
999 _c509160
_d509160