Leeds University Library

FOOD1010
Module Reading List

Food: Origins and Form, 2017/18, Semester 1
Dr Helen Chappell
h.f.chappell@leeds.ac.uk
Tutor information is taken from the Module Catalogue

Fox, Brian A . and Cameron, Allan G Food Science, Nutrition and Health  London : Hodder Arnold 2006, 7th ed.

McGee, Harold McGee on food and cooking : an encyclopedia of kitchen science, history and culture  London : Hodder & Stoughton, 2004. [a general introductory text]

Specific references will be given during the module

Tea

Macfarlane, A. and Macfarlane, I. Green gold : the empire of tea ISBN: 0091883091, Ebury Press, 2004

Spector, T. The diet myth : the real science behind what we eat ISBN: 9781780229003 (pbk.) : £8.99, W&N, 2016

Basic biochemical mechanism behind the health benefits of polyphenols, Molecular aspects of medicine. ISSN: 0098-2997, 31 (2010), 435-445

The Tea Tree Genome Provides Insights into Tea Flavour and Independent Evolution of Caffeine Biosynthesis, Molecular Plant ISSN: 1674-2052; 1752-9867, 10 (2017), 866-877.

Sugar

The Long Read, entitled The Sugar Conspiracy by Ian Leslie, The Guardian. ISSN: 0261-3077 Newspaper, 7th April, 2016. - Available online: https://www.theguardian.com/society/2016/apr/07/the-sugar-conspiracy-robert-lustig-john-yudkin

Coffee

Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees, Food research international. ISSN: 0963-9969, 61, 279-285 (2014)

This list was last updated on 19/10/2017