Franklin

Why we cook with spices [electronic resource] : preventative Darwinian medicine / Paul W. Sherman.

Author/Creator:
Sherman, Paul W., 1949- , author
Publication:
London : Henry Stewart Talks, 2007.
Series:
Henry Stewart talks. Biomedical & life sciences collection. Evolution and medicine.
Evolution and medicine : how new applications advance research and practice, 2056-452X
Format/Description:
Video
1 online resource (1 streaming video file (32 min.)) : color, sound.
Subjects:
Cooking (Spices)
Evolution (Biology)
Human behavior.
Human evolution.
Spices -- Health aspects.
Medical subjects:
Bacteria -- drug effects.
Biological Evolution.
Cooking -- methods.
Cultural Characteristics.
Food Contamination -- prevention & control.
Fungi -- drug effects.
Social Behavior.
Spices -- microbiology.
System Details:
Mode of access: World Wide Web.
Contents:
Contents: Evolution of chemicals that give spices their unique flavors
All spices have antimicrobial properties
Use of spices in human cultures
Foodborne illnesses
In every country and culture, people learn to enjoy the tastes of the spices that are most effective because of their beneficial (antimicrobial) effects on food safety and thus health.
Notes:
Animated audio-visual presentation with synchronized narration.
Title from title frames.
Publisher Number:
1491 Henry Stewart Talks
Access Restriction:
Restricted for use by site license.
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