Garlic and Other Alliums: The Lore and the Science

Block, Eric

Editorial: Royal Society of Chemistry
ISBN 10: 0854041907 / ISBN 13: 9780854041909
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0854041907 Book is very clean. Crisp pages. Tight binding. Small tears on dust jacket. Light shelf wear on dust jacket. Dented corners. N° de ref. de la librería

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Valoración del libro brindada por Goodreads:
3,67 valoración promedio
(12 valoraciones)

Sinopsis: Book by Block Eric

Críticas: 'Block presents an entertaining and informative account of the history of garlic, onions, and other alliums. This ethnobotanic work is truly interdisciplinary, intended for a wide audience of historians, sociologists, chemists, cooks, botanists, and naturalists. Summing Up: Highly recommended. Academic, professional, and general libraries, all levels.' -- L Swatzell, Southeast Missouri State University Choice, v 47, No 10 '...well organized, and presents something for everyone. It should be said right away that this is far from a typical ochemistryo book due to both the varied content and the style of presentation. ...it all works rather well together; it is a fine example of how complex chemistry can be contextualized in a fascinating and often entertaining way.' -- Derek A Pratt Angew. Chem. Int. Ed., 2010, 49, 2 This is a fascinating book written by an authority on the chemistry of the edible alliums, which include garlic, onions, leeks and chives. The book is well written and up-to-date. I can thoroughly recommend this book not just to natural product chemists but also to all those who have grown these plants in the garden or enjoyed eating them. It contains many anecdotes and quotations to enliven a chemist's dinner party. -- Jim Hanson Chemistry World What do garlic and onions have in common with gunpowder? A lot. They are incendiary. They can do harm and they delight. Sulfur is central to their powers. And they helped inspire the work of a chemist who has just published a welcome treatise on the smelly yet indispensable allium family. Dr. Block's book may be the definitive word on the alliums for the moment, but as it and he make clear, there are new flavors to look forward to. -- Harold McGee The New York Times, 8 June 2010, Harold McGee 'There is some fascinating chemistry told here. Both the chemistry itself and the story of its revelation are given in detail.Within the book there are some fascinating anecdotes - a town in America where it is illegal to attend a theatre after eating raw onions, the resigned reflection that despite its benefits 'garlic mouthwash is unlikely to be a winning consumer product' and the warning that garlic in your socks will come out on your breath. Now there's an experiment any of us can try.' -- David Quick Education in Chemisty '...enjoyment of this book should not be limited to scientists. The book is a virtual encyclopedia of garlic and onion facts, and while it may make a necessary addition to the food chemistAs library, it is something that any foodie, especially a garlic lover, can enjoy.'Harold McGee -- Thomas J Mansell Food and Foodways, 18: 3, 170-172 this book reflects a passion for a plant genus way beyond the boundaries of "hard" science. substantiated by an impressive and up-to-date 70 page long bibliography and reference list. Its content delivers the promise of its subtitle "TheLore and the Science."Nobel laureate E. J. Corey, in his foreword, concludes with the, I predict, unanimous verdict: "The scope and completeness of this volume and the expert presentation mark it as a future classic." I couldn't agree more, as it has already proven to be a valuable resource in my own research library. Thomas Brendler This book by Eric Block is a synthesis of his four decades of distinguished work with alliums.His account of this ever-increasing knowledge is accessible and will even entertain readers without a deep knowledge of chemistry.Block may look at the world through garlic-tinged lenses, but in this book he is very good at getting readers to see it his way. -- Meriel Jones Chemistry & Industry 'Block writes well and passionately...gives a very balanced assessment of the claims and evidence for the health benefits of eating or taking allium supplements, primarily garlic.The book is well written and illustrated: a particular bonus is the inclusion of 27 coloured botanical prints from a volume of Flora Germanica. It will probably be of most interest to students and researchers familiar with plant biochemistry, but there is also something for those curious about this group of plants that play a prominent role in cooking, culture and chemistry.' -- Iain J McEwan Biochemist e-volution 'Both entertaining, and at the same time a challenging read, there is a lot of valuable information in this book.My hat is off to Eric for the amazing contribution to the world's collection of allium science.' -- Bob Dunkel The Garlic Press This book brings to mind the poet Horace's formula for successful writing: He wins every hand who mingles profit with pleasure, by delighting and instructing the reader at the same time. Eric Block has certainly mixed the useful and the sweet in his book.I started BlockAs book as a reviewer and became an admirer. A book that contributes so richly to my teaching and understanding of chemistry is a rare pleasure. -- Stepehen R Pruett ASAPDOI: 10.1021/ed2001889 This astonishing collection of cited material is only topped by the way the author's contributions over four decades show up on so many of its pages. -- Wolfgang H.H. Gunther Journal of Sulfur Chemistry Comprehensive does not begin to describe the contents of this book because it is so wide-ranging in its cross-cultural and cross-disciplinary coverage. -- Wolfgang H.H. Gunther Journal of Sulfur Chemistry "This book is a labor of love and that shows especially in the beautiful historical illustrations and many original images by the author." -- Wolfgang H.H. Gunther Journal of Sulfur Chemistry

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Detalles bibliográficos

Título: Garlic and Other Alliums: The Lore and the ...
Editorial: Royal Society of Chemistry
Encuadernación: Hardcover
Condición del libro: Very Good

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Block, Eric
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ISBN 10: 0854041907 ISBN 13: 9780854041909
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Descripción Hardback. Condición: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Nº de ref. del artículo: GOR008699880

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