Описание: Extracts of reviews of the hard back Edition: ... 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 chemists library, it is something that any foodie, especially a garlic lover, can enjoy. (Food and Foodways, 18 (3), 2010)
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 chemists dinner party. (Chemistry World, February 2010)
What do garlic and onions have in common with gunpowder? A lot. Theyre 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. Blocks 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. (The New York Times, 7 June 2010)
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. (Chemistry & Industry, 8 February 2010)
Block gives a very balanced assessment of the claims and evidence for the health benefits of eating or taking allium supplements, primarily garlic. The evidence from in vitro studies for antibacterial and antifungal activity of garlic extract and even inhibition of cancer cell proliferation is impressive. ...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 ... be of most interest to students and researchers... also ... for those curious about this group of plants that play a prominent role in cooking, culture and chemistry. (Biochemist e-volution, 28 July 2010)
... 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. (Choice, v.47, no. 10, June 2010)... well organized, and presents something for everyone. It should be said right away that this is far from a typical chemistry book due to both the varied content and the style of presentation. ... a fine example of how complex chemistry can be contextualized in a fascinating and often entertaining way.(Angewandte Chemie International Edition, 8 September, 2010)
This unique book, with a foreword by 1990 Nobel Laureate E.J. Corey, outlines the extensive history and the fascinating past and present uses of these plants, sorting out fact from fiction based upon detailed scrutiny of historic documents as well as numerous laboratories studies. Readers will be entertained and educated as they learn about early cultivation of garlic and other alliums while being introduced to the chemistry and biochemistry. They will learn how alliums have been portrayed and used in literature, poetry, the arts and how alliums are featured in the worlds oldest cookbook. Technical material is presented in a manner understandable to a general audience, particularly through the use of illustrations to simplify more difficult concepts and explain how experimental work is conducted. The book is heavily illustrated with examples of
