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Mycophilia: Revelations from the Weird World of Mushrooms Hardcover – October 25, 2011

4.5 out of 5 stars 170 ratings

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Editorial Reviews

Review

“Mycophilia is the most engrossing, readable book about mushrooms and the science of mycology I have ever read. This is THE book to give to people interested in mushrooms, whether they are beginners, longtime mushroom hunters, or professional mycologists.” —Gary Lincoff, author of The National Audubon Society Field Guide to North American Mushrooms

“Engaging trawl through the labryinths of mycophilia...lyrical and precise...Ms. Bone ends her odyssey elegantly, discovering mushrooms may be the most important--and most hopeful--ingredient of life on Earth.” —Wall Street Journal

“One of the most beguiling books I've read this year. A generous sprinkling of amateur photos only adds to the charm of "Mycophilia"...Weird details,combined with a flair for startling analogies, brighten even the most rambling passages of Bone's book...Set her on the hunt for fungi in the aftermath of a forest fire and Bone can make you shiver in the slovenly vacuum of a campsite she compres to a cold fireplace...Bone deployes the precise, uncommon vocabulary of the best naturalists. Bone's enthusiasm would prompt even the most languid armchair ecologist to take a new interest in...mushrooms...Each and every fungus contains properties that, as described by Bone, sound almost magical...Delicious, surprising and dizzyingly informative book.” —New York Times Book Review

“Earthy and honest...with good humor and clear writing.” —The Denver Post

“Mycophilia...will delight many readers...[Bone] makes a charming and witty tour guide through the vast world of fungi...Mycophilia is one of those books that can completely change the way we view the Earth, making us ever more conscious and even conscientious citizens.” —The Plain Dealer

About the Author

Eugenia Bone is a nationally recognized journalist, food writer, and former president of the New York Mycological Society. She is the author of Microbia, The Kitchen Ecosystem, At Mesa’s Edge, Italian Family Dining, and Well Preserved. Her books have been nominated for a variety of awards, including a James Beard Award, and her work has appeared in The New York Times, The Wall Street Journal, Saveur, Food & Wine, and Gourmet, among others.

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Product details

  • Publisher ‏ : ‎ Rodale Books; First Edition (October 25, 2011)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 368 pages
  • ISBN-10 ‏ : ‎ 1605294071
  • ISBN-13 ‏ : ‎ 978-1605294070
  • Item Weight ‏ : ‎ 1.45 pounds
  • Dimensions ‏ : ‎ 6 x 1.16 x 9 inches
  • Customer Reviews:
    4.5 out of 5 stars 170 ratings

About the author

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I have been writing about food and nature for over twenty years, and all my books, whether they be cookbooks or popular science, are ultimately about how one thing leads to another. My current book, Microbia, is a study of how microscopic organisms, mainly bacteria and fungi, are implicated in every aspect of our lives.The bacteria that comprise our microbiome, soil, even the atmosphere, are so numerous and diverse that sometimes it seems to require an advance degree in biology to understand how they impact us, which is why I returned to college in middle age to help make sense of this essential and fascinating aspect of life. My journey revealed a surprising truth: microbes connect all living things.

College was in equal parts challenging, humbling, and hilarious. The material was daunting, not only because I was convinced it was beyond my comprehension (a conviction many people share about science that simply isn't true), but also because microbes are so very different from the organisms we can see. I initially found it difficult to understand organisms that evolve so fast they can become another species in a matter of weeks, that can share genes by touching, that bridge the nonliving and living spheres of life. What I learned is that microbes invented living and they do a fair amount of our living for us. We are microbial in essence, and life itself is a vast conspiracy of microbes.

Microbia explores what microbes are and how they live, and compares the microbiomes of soil, plants, animals (that includes us), and places, explaining such things as the wrongheadedness of labeling some bacteria &quot;good&quot; and others &quot;bad.&quot; Microbia walks you through this incredible garden of the unseen and helps you realize that we share everything.

This is a microbiology primer that reflects what helped me understand the entwined worlds of microbes and the rest of life on planet Earth. From understanding food cravings to providing a new definition of family, the lessons of Microbia show how different the world is with a microbial point of view.

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