JOHN L HESS – författare

This classic barbeque of our foodways is as valid and as savory today as when it first tickled ribs a generation ago. Based on the superlative authority of John L. Hess, onetime food critic of the New York Times, and Karen Hess, the pioneering historian of cookery, The Taste of America is both a history of American cooking and a history of the advice smiling celebrity cooks have asked Americans to swallow.The Taste of America provoked the cooking experts of the 1970s into spitting rage by pointing out in embarrassing detail that most of them lacked an essential ingredient: expertise. Now "Kool-Aid like Mother used to make" has become "Kool-Aid like Grandmother used to make," and a new generation has been weaned on synthetic food, pathetic snobbery, neurotic health advice, and reconstituted history.This much-needed new edition chars Julia Child ("She's not a cook, but she plays one on TV"), chides food maven Ruth Reichl, and marvels at a convention of food technologists (whose program bore the slogan "Eat your heart out, Mother Nature"). Delectable reading for consumers, reformers, and scholars, this twenty-fifth anniversary reissue of The Taste of America will serve well into the new millennium.

Antioxidants in Higher Plants provides a unique blend of molecular and biochemical approaches to cover the state of the art in antioxidant function. The chemistry and protective potential of sulfhydryl and hydroxyl compounds are emphasized. Interesting perspectives are presented regarding the response of antioxidant metabolism to interactions among environmental pollutants, illumination, temperature, and water availability. The book also discusses how tools of molecular biology may further clarify antioxidant function and response to stress. Antioxidants in Higher Plants will be an excellent reference for plant physiologists, biochemists, molecular biologists, ecologists, and students.

Antioxidants in Higher Plants provides a unique blend of molecular and biochemical approaches to cover the state of the art in antioxidant function. The chemistry and protective potential of sulfhydryl and hydroxyl compounds are emphasized. Interesting perspectives are presented regarding the response of antioxidant metabolism to interactions among environmental pollutants, illumination, temperature, and water availability. The book also discusses how tools of molecular biology may further clarify antioxidant function and response to stress. Antioxidants in Higher Plants will be an excellent reference for plant physiologists, biochemists, molecular biologists, ecologists, and students.