the new science of eating - 三民網路書店

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食慾科學的祕密，蛋白質知道：從動物攝食偏好破解人類飲食的密碼，一場橫跨三十年的營養實驗

作者：大衛‧盧本海默; 史蒂芬‧辛普森 出版社：麥田 出版日：2022/03/10 裝訂：平裝

營養，是影響動物行為的關鍵，而營養中最重要的，是蛋白質！《新科學人》（New Scientist）年度好書從蝗蟲、蟑螂、果蠅、小鼠到紅毛猩猩的攝食選擇，揭露蛋白質對人類飲食歷史的巨大影響。科學家三十年研究結果，絕對顛覆大眾對飲食科學的認知！「所有研究營養領域的專業人士都該閱讀本書。」──亞馬遜讀者五星評論怪奇事物所所長、阿簡老師（阿簡生物筆記部落格格主）、黃貞祥（國立清華大學分子與細胞生物研究所助理教授）、楊正澤（國立中興大學昆蟲學系教授）、鄭國威（泛科學知識長）、蕭旭峰（國立臺灣大學昆蟲學系教授兼主任）◎一致推薦（按姓氏筆畫序）「營養」與「食慾」有關係嗎？關係大了！動物的食慾演化成能夠對應特定的營養素，引導牠們去吃維生必需的食物。但這究竟是如何辦到的？人類是否也有這種能力？如果答案是肯定的，為何人類似乎更傾向於選擇垃圾食物？◣蝗蟲為什麼要遵守「跟著旁邊的蝗蟲一起移動」這個原則？◣大部分時候吃植物的摩門蟋蟀為什麼會貪婪大嚼同類屍體，甚至造成集體自殺？◣把黏菌團塊放到含有不同蛋白質與碳水化合物比例的培養皿裡，它們竟然能自行「選擇」出適當食物？◣只能在蛛網中被動等待獵物的蜘蛛如何讓自身攝取的營養維持平衡？◣紅毛猩猩如何因應森林中果實產量不穩的飲食環境？這跟人類的肥胖模式有何異曲同工之妙？◣吃太多蛋白質的代價為何是早死？◣在人類兩百萬年的歷史中，我們累積脂肪到這種空前程度的原因究竟是什麼？人們經常有個誤會，以為食慾是一種單一的強大力量，驅使我們進食到飽足為止。但事實上，如果要混吃各種食物達到均衡飲食，光靠一種食慾是不夠的，因此動物需要針對不同所需的營養成分而有「個別」食慾，而個別的食慾會彼此互動，藉此達到營養均衡。問題是：多種食慾的力量能夠滿足某種生物的營養需求，會不會其實是例外，而非普世的規則？是否有哪種食慾╱營養素最為優先？兩位作者花費三十多年研究這個主題，並在本書提出理論，說明大部分的動物都能透過食慾系統選擇特定比例的營養素，並以豐富多樣的物種研究為例，說明他們的「蛋白質槓桿理論」如何在生物飲食中建立規則。他們的科學之旅把讀者帶到世界各地，從南非開普敦山麓、亞利桑那州的沙漠，婆羅洲的沼澤森林，再到雪梨最先進的生物研究中心。這場史詩般的科學冒險最終形成了一個統一的營養理論，解釋了全球當今的代謝與肥胖相關疾病比例為何節節升高。本書是關於「食慾」機制的真相，兩位作者以科學

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美味的科學：從擺盤、食器到用餐情境的飲食新科學

作者：查爾斯.史賓斯 出版社：商周文化 出版日：2018/05/08 裝訂：平裝

感官科學研究頂尖專家的劃時代著作有如飲食版《蘋果橘子經濟學》！設計師．The Food Project策展人王艾莉飲食生活家．《Yilan美食生活玩家》網站創辦人葉怡蘭貓下去敦北俱樂部經營者陳陸寬國立高雄餐旅大學飲食文化暨餐飲創新研究所所長蘇恒安美味推薦（依姓氏筆畫序）  為何人們在飛機上點的飲料，有27%是番茄汁？  明星主廚能將難吃的飛機餐變得美味嗎？  每個人每天都

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The Science of Skinny ─ Start Understanding Your Body's Chemistry--and Stop Dieting Forever

作者：Dee Mccaffrey 出版社：Da Capo Pr 出版日：2012/07/03 裝訂：平裝

With scientific research, her own chemistry background, and the traditional diets of our not-so-distant ancestors as her guide, Dee McCaffrey casts new light on an age-old wisdom: Eating foods in thei

定價：770 元，優惠價：79 608

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Eating Grass ─ The Making of the Pakistani Bomb

作者：Feroz Khan 出版社：Stanford Univ Pr 出版日：2012/11/07 裝訂：精裝

The history of Pakistan's nuclear program is the history of Pakistan. Fascinated with the new nuclear science, the young nation's leaders launched a nuclear energy program in 1956 and consciously inte

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Eating Grass ─ The Making of the Pakistani Bomb

作者：Feroz Khan 出版社：Stanford Univ Pr 出版日：2012/11/07 裝訂：平裝

定價：1120 元，優惠價：1 1120

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Gastrophysics ─ The New Science of Eating

作者：Charles Spence 出版社：Viking Pr 出版日：2017/06/20 裝訂：精裝

The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more.Why do we consume 35 percent more food when eating with one other person, an

定價：945 元，優惠價：79 747

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Gastrophysics: The New Science of Eating

作者：Charles Spence 出版社：Viking UK 出版日：2016/10/01 裝訂：平裝

Why do we consume 35% more food when eating with one other person, and 75% more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright ligh

定價：714 元，優惠價：79 564

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Gastrophysics: The New Science of Eating

作者：Charles Spence 出版社：Pelican UK 出版日：2018/05/03 裝訂：平裝

A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food'Popular science at its best' - Daniel LevitinWhy do we consume 35% more food when eating with one more pers

定價：604 元，優惠價：79 477

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Gastrophysics ― The New Science of Eating

作者：Charles Spence 出版社：Penguin Group USA 出版日：2018/07/03 裝訂：平裝

The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more.Why do we consume 35 percent more food when eating with one other pers

定價：665 元，優惠價：79 525

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Food for Life：The New Science of Eating Well

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Food for Life：The New Science of Eating Well

作者：Tim Spector 出版社：Vintage Publishing 出版日：2022/10/27 裝訂：精裝

定價：1210 元，優惠價：79 956

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The Kitchen as Laboratory ─ Reflections on the Science of Food and Cooking

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11.

The Kitchen as Laboratory ─ Reflections on the Science of Food and Cooking

作者：Cesar Vega (EDT); Job Ubbink (EDT); Erik Van Der Linden (EDT); Jeffrey Steingarten (FRW) 出版社：Columbia Univ Pr 出版日：2011/12/30 裝訂：精裝

Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the p

定價：1198 元，優惠價：9 1078

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Bright Line Eating ― The Science of Living Happy, Thin & Free

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12.

Bright Line Eating ― The Science of Living Happy, Thin & Free

作者：Susan Peirce Thompson 出版社：Hay House Inc 出版日：2019/06/04 裝訂：平裝

Now in tradepaper: New York Times bestseller breaks open the obesity mystery using the brain as the key to weight loss.Bright Line Eating has helped thousands of people from over 75 countries lose all

定價：630 元，優惠價：1 630

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13.

Embracing The Journey Of Vegetable Taste: Exploring The Science, Strategies, And Benefits Of Eating And Trying New Flavors

作者：Salvatore G. Matheson 出版社：Independently published 出版日：2024/01/04 裝訂：平裝

定價：280 元，優惠價：1 280

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14.

Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi: + 500 Traditional Italian Recipes: New Translation

出版社：Independently published 出版日：2024/01/06 裝訂：平裝

定價：1200 元，優惠價：1 1200

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Eat Like the Animals: What Nature Teaches Us About the Science of Healthy Eating

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15.

Eat Like the Animals: What Nature Teaches Us About the Science of Healthy Eating

作者：David Raubenheimer 出版社：Mariner Books 出版日：2021/04/06 裝訂：平裝

A New Scientist Best Book of 2020Our evolutionary ancestors once possessed the ability to intuit what food their bodies needed, in what proportions, and ate the right things in the proper amounts―perf

定價：665 元，優惠價：79 525

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Lying in Weight: The Hidden Epidemic of Eating Disorders in Adult Women

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16.

Lying in Weight: The Hidden Epidemic of Eating Disorders in Adult Women

作者：Trisha Gura 出版社：Harpercollins 出版日：2007/05/01 裝訂：精裝

A girl with an eating disorder grows up. And then what? In this groundbreaking new book, science journalist Trisha Gura, Ph.D., explodes the myth that those who suffer from eating disorders, includi

定價：873 元，優惠價：79 690

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17.

Eating Meat ― Science and Consumption Culture

作者：Howard J. Swatland 出版社：Intl Specialized Book Services 出版日：2014/11/07 裝訂：平裝

Eating Meat: Science and Consumption Culture takes a new look at eating meat from the personal viewpoint of a meat aficionado with an international reputation in teaching and research. Topics include

定價：1922 元，優惠價：1 1922

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What's Eating You? (Animal Science)(平裝本)

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18.

What's Eating You? (Animal Science)(平裝本)

作者：Nicola Davies; Neal Layton 出版社：Walker Books 出版日：2016/01/07 裝訂：平裝

An exciting new edition of one of the six books in zoologist Nicola Davies' fascinating Animal Science series - the best biology series ever! Every animal has a habitat where it can find food and shel

定價：384 元，優惠價：79 303

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The ACT Practitioner's Guide to the Science of Compassion ─ Tools for Fostering Psychological Flexibility

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19.

The ACT Practitioner's Guide to the Science of Compassion ─ Tools for Fostering Psychological Flexibility

作者：Dennis Tirch; Benjamin Schoendorff; Laura R. Silberstein; Paul Gilbert (FRW); Steven C. Hayes (FRW) 出版社：New Harbinger Pubns Inc 出版日：2014/12/01 裝訂：平裝

Acceptance and commitment therapy (ACT) is proven effective in the treatment of an array of disorders, including addiction, depression, anxiety, self-harm, eating disorders, and more. Evidence shows t

定價：1923 元，優惠價：1 1923

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20.

Eating and Ethics in Shakespeare's England

作者：David B. Goldstein 出版社：Cambridge Univ Pr 出版日：2013/12/16 裝訂：精裝

David B. Goldstein argues for a new understanding of Renaissance England from the perspective of communal eating. Rather than focus on traditional models of interiority, choice and consumption, Goldstein demonstrates that eating offered a central paradigm for the ethics of community formation. The book examines how sharing food helps build, demarcate and destroy relationships – between eater and eaten, between self and other, and among different groups. Tracing these eating relations from 1547 to 1680 - through Shakespeare, Milton, religious writers and recipe book authors - Goldstein shows that to think about eating was to engage in complex reflections about the body's role in society. In the process, he radically rethinks the communal importance of the Protestant Eucharist. Combining historicist literary analysis with insights from social science and philosophy, the book's arguments reverberate well beyond the Renaissance. Ultimately, Eating and Ethics in Shakespeare's England forces

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三民網路書店 / 搜尋結果

搜尋條件

食慾科學的祕密，蛋白質知道：從動物攝食偏好破解人類飲食的密碼，一場橫跨三十年的營養實驗

美味的科學：從擺盤、食器到用餐情境的飲食新科學

The Science of Skinny ─ Start Understanding Your Body's Chemistry--and Stop Dieting Forever

Eating Grass ─ The Making of the Pakistani Bomb

Eating Grass ─ The Making of the Pakistani Bomb

Gastrophysics ─ The New Science of Eating

Gastrophysics: The New Science of Eating

Gastrophysics: The New Science of Eating

Gastrophysics ― The New Science of Eating

Food for Life：The New Science of Eating Well

The Kitchen as Laboratory ─ Reflections on the Science of Food and Cooking

Bright Line Eating ― The Science of Living Happy, Thin & Free

Embracing The Journey Of Vegetable Taste: Exploring The Science, Strategies, And Benefits Of Eating And Trying New Flavors

Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi: + 500 Traditional Italian Recipes: New Translation

Eat Like the Animals: What Nature Teaches Us About the Science of Healthy Eating

Lying in Weight: The Hidden Epidemic of Eating Disorders in Adult Women

Eating Meat ― Science and Consumption Culture

What's Eating You? (Animal Science)(平裝本)

The ACT Practitioner's Guide to the Science of Compassion ─ Tools for Fostering Psychological Flexibility

Eating and Ethics in Shakespeare's England