The Quest for Food: A Natural History of Eating

When you go into a scientific library or look through the catalogues of scientific publishers, you will quickly find books from food scientists, food technologists, food chemists, food microbiologists, and food toxicologists. Agronomists, nut- tionists, and physicians have written on food, and last but not least cooks. What I missed was a book on food written from the perspective of a biologist. When Susan Safren, the food science editor from Springer Science + Business Media, LLC, invited ...