The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that re...

First published in 1991, Human Sectional Anatomy set new standards for the quality of cadaver sections and accompanying radiological images. Now in its fourth edition, this unsurpassed quality remains and is further enhanced by the addition of new material. The superb full-colour cadaver sections are compared with CT and MRI images, with accompanying, labelled, line diagrams.

Many of the radiological images have been replaced with new examples for this latest edition, captured using the most ...

This concise, beautifully illustrated book provides a convenient introduction to the basic science of medical microbiology and how this relates to clinical practice. Expanded from the prize-winning first edition to cover virology and parasitology in addition to bacteriology, this second editions explains the essentials of microbial infection and continues to provide a sound basis for developing logical diagnostic and management strategies, including the critical area of antibiotic usage. Sect...