Garlic and Other Alliums: The Lore and The Science
| Author | : | |
| Rating | : | 4.64 (871 Votes) |
| Asin | : | 1849731802 |
| Format Type | : | paperback |
| Number of Pages | : | 480 Pages |
| Publish Date | : | 2015-09-03 |
| Language | : | English |
DESCRIPTION:
(Harold McGee The New York Times)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 and Industry)'There is some fascinating chemistry told here. It will probably be of most interest to students and researchers familiar with plant biochemistry, but t
. He co-authored a clinical trial of the effectiveness of garlic and garlic supplements as lipid-lowering agents and is researching applications of garlic-derived compounds as environmentally benign pesticides. in chemistry from Queens College of the City University of New York and an M.S. Prior to comin
They will learn how alliums have been portrayed and used in literature, poetry, the arts and how alliums are featured in the world's oldest cookbook. The name "Allium" is said to come from the Greek word to avoid because of its offensive smell. The book is heavily illustrated with examples of alliums in art, literature, agriculture, medicine and other areas and includes rare botanical drawings of many members of the genus Allium. This unique book, with a foreword by 1990 Nobel Laureate E.J. Garlic, onions, leeks, chives and other members of the genus Allium occupy a unique position both as edible plants and herbal medicines, appreciated since the dawn of civilization. Many of the other members of this genus are popular with gardeners as easy to maintain perennials, although the smell of some members of the genus can be off-putting. It has sufficient additional detail and references to satisfy both those wanting to know more, as well as researchers in disciplines as diverse as archaeology, medicine, ecology, pharmacology, food and plant sciences, agricult
Garlicpedia (all you want to know about garlic and alliums) This is a beautiful book on the history, chemistry, and medicine of garlic and other members of the allium family. The author is a scientist (research chemist) that devoted his life to the study of allium chemicals and, along the way, collected a huge amount of information related to the historical, botanical, artistic, literary, and medicinal aspects of this important plant. The first chapter deals with ancient and modern aspects of allium botany. You will learn that ancient Egyptian cultivated garlic and that several allium flowers were (and still are) used as ornamentals. Chapter 2 deals with alliums in literature, the arts. Alliums have been featured through the ages in literature, where they are both praised and reviled ****"A common remedy in homeopathic medicine, alliums Cepa, made from red onion, illustrates this principle. When we cut an onion, our nose and eyes water and burn. If you have a cold with these same symptoms, it will be cured with homeopathic doses of alliums Cepa. In healthy people the substance produces the same symptoms one wants to cure in the sick." --Heather CarusoAlliums have been featured through the ages in literature, where they are both praised and reviled. Many people are amazed that their principle help is effective. However, similar home remedies to the latest medical breakthrough drugs are discussed on The Peop. Great Book I did not get a chance to read the whole book yet. However, so far, it is amazing in the amount of information (scientific and non-scientific) that it has about garlic.