Title The quest for food : a natural history of eating / Harald Brüssow

Published New York : Springer, ©2007

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Description 1 online resource (xviii, 866 pages) : illustrations Contents A nutritional conditio humana -- Some aspects of nutritional biochemistry -- Bioenergetics -- The evolution of eating systems -- The ecology of eating systems -- Eating cultures -- We as food and feeders -- An agro( -eco)nomical outlook : feeding the billions Summary The 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 Analysis chemie chemistry antropologie anthropology voedselwetenschappen food sciences geschiedenis history microbiologie microbiology Chemistry (General) Chemie (algemeen) Bibliography Includes bibliographical references (pages 775-835) and index Notes English Print version record Subject Food -- History Microorganisms -- History Organisms -- History Bioenergetics -- History Photosynthesis -- History Microbial metabolism -- History Food habits. Food -- history Food Supply -- history Eating -- physiology Feeding Behavior Metabolism -- physiology TECHNOLOGY & ENGINEERING -- Food Science. COOKING -- General. Microorganisms -- History. Organisms -- History. Bioenergetics -- History. Photosynthesis -- History. Microbial metabolism -- History. Food -- History. Science des matériaux. Chimie. Food habits Bioenergetics Food Microbial metabolism Microorganisms Organisms Photosynthesis Voeding. Levensmiddelen. Biologische aspecten. Genre/Form History History Form Electronic book ISBN 9780387454610 0387454616 9780387303345 0387303340 6610938059 9786610938056

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