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020 _a9780387454610
_99780387454610
024 7 _a10.1007/0387454616
_2doi
035 _avtls000331465
039 9 _a201509030721
_bVLOAD
_c201404120628
_dVLOAD
_c201404090408
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_y201401301210
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040 _aMX-SnUAN
_bspa
_cMX-SnUAN
_erda
050 4 _aTP248.65.F66
100 1 _aBrüssow, Harald.
_eautor
_9305191
245 1 4 _aThe Quest for Food :
_bA Natural History of Eating /
_cby Harald Brüssow.
264 1 _aNew York, NY :
_bSpringer New York,
_c2007.
300 _axviii, 866 páginas,
_brecurso en línea.
336 _atexto
_btxt
_2rdacontent
337 _acomputadora
_bc
_2rdamedia
338 _arecurso en línea
_bcr
_2rdacarrier
347 _aarchivo de texto
_bPDF
_2rda
500 _aSpringer eBooks
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.
590 _aPara consulta fuera de la UANL se requiere clave de acceso remoto.
710 2 _aSpringerLink (Servicio en línea)
_9299170
776 0 8 _iEdición impresa:
_z9780387303345
856 4 0 _uhttp://remoto.dgb.uanl.mx/login?url=http://dx.doi.org/10.1007/0-387-45461-6
_zConectar a Springer E-Books (Para consulta externa se requiere previa autentificación en Biblioteca Digital UANL)
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999 _c280329
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