Japanese Food for Health and Longevity

The Science behind a Great Culinary Tradition

Yoshikatsu Murooka (Autor)

Buch | Hardcover

222 Seiten

2020 | Unabridged edition
Cambridge Scholars Publishing (Verlag)
978-1-5275-4936-4 (ISBN)

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We often hear about the merits of Japanese food, but there are few studies on this from a scientific perspective. This book presents a scientific basis for why Japanese food is a source of health and longevity, and details how to produce traditional Japanese foods and the healthy substances contained therein. It also highlights aspects of Japanese culture concerned with typical national foods.

Yoshikatsu Murooka is an Emeritus Professor of Osaka University, Japan. He has formerly served as Visiting Fellow and Visiting Scientist at the National Institute of Health, USA, and an Executive Director in the North American Center for Education and Research of Osaka University. He has also worked as chief-editor of the Journal of Biotechnology and Bioengineering, and is a member of the New York Academy of Sciences. He has published more than 200 articles and books, and holds MSc and PhD degrees in Biotechnology from Osaka University, Japan.

Erscheinungsdatum	31.07.2020
Verlagsort	Newcastle upon Tyne
Sprache	englisch
Maße	148 x 212 mm
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche
	Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
	Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
	Technik ► Lebensmitteltechnologie
	Technik ► Umwelttechnik / Biotechnologie
ISBN-10	1-5275-4936-4 / 1527549364
ISBN-13	978-1-5275-4936-4 / 9781527549364
Zustand	Neuware