Why we cook with spices [electronic resource] : preventative Darwinian medicine / Paul W. Sherman.
Material type:
FilmSeries: Henry Stewart talksBiomedical & life sciences collection. Evolution and medicine: Publisher: London : Henry Stewart Talks, 2007Description: 1 online resource (1 streaming video file (32 min.) : color, sound)Subject(s): Cooking (Spices) | Evolution (Biology) | Human behavior | Human evolution | Spices -- Health aspects | Bacteria -- drug effects | Biological Evolution | Cooking -- methods | Cultural Characteristics | Food Contamination -- prevention & control | Fungi -- drug effects | Social Behavior | Spices -- microbiologyOnline resources: Click here to access online | Series Animated audio-visual presentation with synchronized narration.
Title from title frames.
Contents: Evolution of chemicals that give spices their unique flavors -- All spices have antimicrobial properties -- Use of spices in human cultures -- Foodborne illnesses -- In every country and culture, people learn to enjoy the tastes of the spices that are most effective because of their beneficial (antimicrobial) effects on food safety and thus health.
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Mode of access: World Wide Web.