Description
About the Author
Eric Block, Carla Rizzo Delray Distinguished Professor of Chemistry at the University at Albany, State University of New York, received a B.S. in chemistry from Queens College of the City University of New York and an M.S. and Ph.D. in chemistry from Harvard University with 1990 Nobel Laureate E.J. Corey. Prior to coming to Albany he was Professor of Chemistry at the University of Missouri-St. Louis and he has been a Visiting Professor at Harvard University, the Universities of Illinois-Urbana, Frankfurt, and Bologna, the Weizmann Institute of Science and Visiting Fellow at Wolfson College, Cambridge University. Recipient of a John Simon Guggenheim Fellowship (1984), the ACS Award for Advancement of Application of Agricultural and Food Chemistry (1987), the International Council on Main Group Chemistry Award for Excellence in Main Group Chemistry Research (1994) and the Kenneth C. Spencer Award of the Kansas City Section of the ACS (2003), Block is the author of more than 220 papers, 5 patents, 4 books, and is a member of the editorial advisory board of the Journal of Agricultural and Food Chemistry. He is known for his discoveries elucidating the natural products chemistry of Allium species (garlic, onion, etc.) accomplished over a period of 35 years including: determination of the structure of the lachrymatory factor of the onion and its dimer; identification and synthesis of "ajoene" and vinyldithiins, anticoagulants from garlic, and bis-sulfine, cepaenes, and zwiebelanes, biologically active onion flavorants; identification of organoselenium compounds in Allium volatiles and in human garlic breath; identification of trace level Allium selenoamino acids; development of analytical methods for identification of Allium organosulfur flavor components. He co-authored a clinical trial of the effectiveness of garlic and garlic supplements as lipid-lowering agents and is researching applications of garlic-derived compounds as environmentally benign pesticides.
Reviews
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 BlockAEs 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 *
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 *
'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 *
'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 *
'...well organized, and presents something for everyone. It should be said right away that this is far from a typical ochemistryoe 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 *
'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 *
'...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 chemistAEs library, it is something that any foodie, especially a garlic lover, can enjoy.' -- Thomas J Mansell * Food and Foodways, 18: 3, 170-172 *
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 *
What do garlic and onions have in common with gunpowder? A lot. TheyAEre 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. BlockAEs 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 *
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 *
Book Information
ISBN 9781849731805
Author Eric Block
Format Paperback
Page Count 454
Imprint Royal Society of Chemistry
Publisher Royal Society of Chemistry
Weight(grams) 630g