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Garlic and Other Alliums: The Lore and The Science Paperback – May 28, 2010


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Garlic and Other Alliums: The Lore and The Science + The Complete Book of Garlic: A Guide for Gardeners, Growers, and Serious Cooks + Growing Great Garlic: The Definitive Guide for Organic Gardeners and Small Farmers
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Product Details

  • Paperback: 480 pages
  • Publisher: Royal Society of Chemistry; 1st Edition. edition (May 28, 2010)
  • Language: English
  • ISBN-10: 1849731802
  • ISBN-13: 978-1849731805
  • Product Dimensions: 0.9 x 6.1 x 9 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #1,018,150 in Books (See Top 100 in Books)

Editorial Reviews

Review

'...well organized, and presents something for everyone. It should be said right away that this is far from a typical ôchemistryö book due to both the varied content and the style of presentation....it all works rather well together; it is a fine example of how complex chemistry can be contextualized in a fascinating and often entertaining way.' (Derek A Pratt Angew. Chem. Int. Ed., 2010, 49, 2)

What do garlic and onions have in common with gunpowder? A lot. TheyÆre incendiary. They can do harm and they delight. Sulfur is central to their powers. And they helped inspire the work of a chemist who has just published a welcome treatise on the smelly yet indispensable allium family. Dr. BlockÆs book may be the definitive word on the alliums for the moment, but as it and he make clear, there are new flavors to look forward t. (Harold McGee The New York Times)

'...enjoyment of this book should not be limited to scientists. The book is a virtual encyclopedia of garlic and onion facts, and while it may make a necessary addition to the food chemistÆs library, it is something that any foodie, especially a garlic lover, can enjoy.' (Thomas J Mansell Food and Foodways, 18: 3, 170-172)

'There is some fascinating chemistry told here. Both the chemistry itself and the story of its revelation are given in detail.Within the book there are some fascinating anecdotes - a town in America where it is illegal to attend a theatre after eating raw onions, the resigned reflection that despite its benefits 'garlic mouthwash is unlikely to be a winning consumer product' and the warning that garlic in your socks will come out on your breath. Now there's an experiment any of us can try.' (David Quick Education in Chemistry)

This is a fascinating book written by an authority on the chemistry of the edible alliums, which include garlic, onions, leeks and chives. The book is well written and up-to-date. I can thoroughly recommend this book not just to natural product chemists but also to all those who have grown these plants in the garden or enjoyed eating them. It contains many anecdotes and quotations to enliven a chemist's dinner party. (Jim Hanson Chemistry World)

'Block presents an entertaining and informative account of the history of garlic, onions, and other alliums. This ethnobotanic work is truly interdisciplinary, intended for a wide audience of historians, sociologists, chemists, cooks, botanists, and naturalists.Summing Up: Highly recommended. Academic, professional, and general libraries, all levels.' (L Swatzell, Southeast Missouri State University Choice, v 47, No 10)

Block writes well and passionately...gives a very balanced assessment of the claims and evidence for the health benefits of eating or taking allium supplements, primarily garlic.The book is well written and illustrated: a particular bonus is the inclusion of 27 coloured botanical prints from a volume of Flora Germanica. It will probably be of most interest to students and researchers familiar with plant biochemistry, but there is also something for those curious about this group of plants that play a prominent role in cooking, culture and chemistry. (Ian J McEwan Biochemist e-volution)

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)

This book brings to mind the poet Horace's formula for successful writing: He wins every hand who mingles profit with pleasure, by delighting and instructing the reader at the same time. Eric Block has certainly mixed the useful and the sweet in his book.I started BlockÆs book as a reviewer and became an admirer. A book that contributes so richly to my teaching and understanding of chemistry is a rare pleasure. (Stephen R Pruett ASAPDOI: 10.1021/ed2001889Publication Date (Web): April 18, 2011)

'Both entertaining, and at the same time a challenging read, there is a lot of valuable information in this book.My hat is off to Eric for the amazing contribution to the world's collection of allium science.' (Bob Dunkel The Garlic Press)

Book Description

This unique book, with a foreword by 1990 Nobel Laureate E.J. Corey, outlines the extensive history and the fascinating past and present uses of these plants. The author has carefully sorted out fact from fiction based upon detailed scrutiny of historic documents as well as numerous laboratory studies. Readers will be entertained and educated as they learn about early cultivation of garlic and other alliums while being introduced to their remarkable chemistry and biochemistry, much of which prominently features the element sulfur. They will learn how alliums have been portrayed and used in literature, poetry and the arts and how alliums are featured in the world's oldest cookbook. Technical material is presented in a manner understandable to a general audience, particularly through the use of illustrations to simplify more difficult concepts and explain how experimental work is conducted. 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. Fascinating reading for anyone with a general interest in science.

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6 of 6 people found the following review helpful By Pichierri Fabio on November 8, 2010
Format: Paperback Verified Purchase
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 and culture. You will learn that the lachrymatory effects of garlic appear in several Shakespeare plays and that both Van Gogh and Renoir made beautiful paintings of onions. Chapters 3 and 4 deal with allium chemistry or, better, the amazing chemistry that takes place in a salad bowl. Although everybody will find them interesting, they are likely being especially appreciated by people with a robust chemistry background. You will learn that Nobel prize winner Artturi Virtanen succeeded in the isolation and characterization of isoalliin which represents the precursor of the onion lacrimatory factor (LF), Z-propanethial S-oxide. Chapter 5 discusses many aspects of folk and complementary medicine related to allium while chapter 6 explains about allium in the environment. Interestingly, it appears that the use of allium among capuchin monkeys has the role of enhancing social ties in the primates (those readers interested in sociobiology can consult Wilson's book: "Sociobiology: The New Synthesis", 2000). The book ends with a rich list of books and about a thousand references for those wishing to dig further into the field, an appendix with a list of flavor precursor content in different allium plants, and 27 historical illustrations of allium plants from Reichenbach's Flora Germanica (1848).
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"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 Caruso

Alliums 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 People's Pharmacy. One case was that, "Components of garlic have also shown the ability to slow or stop the growth of tumors in the bladder, prostate, and stomach tissue, and animal research studies have shown that components in alliums vegetables slow the development of cancer in several stages at various body organs: stomach, breast, esophagus, colon, and lungs. Dr. Block also carefully evaluates the mixed evidence for allium efficacy in folk and modern medicine, and explicates the chemistry and treatment of garlic breath. In general, the group of allium vegetables appears to help impede cancer-promoting enzymes, advance DNA repair, and adjust the cell's life cycle. These extraordinary properties of the alliums can be provided by a number of relatively simple sulfur-containing chemical compounds, that are creatively offered by nature in these plants.

Any of numerous, usually bulbous plants of the genus Alliums in the lily family, having long stalks bearing clusters of variously colored flowers and including many ornamental and food plants, such as onions, leeks, chives, garlic, and shallots.
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1 of 1 people found the following review helpful By TK on February 25, 2013
Format: Paperback Verified Purchase
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.
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4 of 20 people found the following review helpful By Johnnybrad on July 2, 2010
Format: Paperback
I got the interview on NPR and enjoyed the intelligent conversation--well enough to pull over and write down the author's name, title and plan to order the book. But home, at my computer, the book is $40.00 (for a discussion of garlic?); something is wrong. I won't buy the book at that price. I won't ask my local library to buy it knowing not many people would be interested. Tragic, that. My name is John Brad Tidner, and I am not ashamed on my opinion.
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