Seibutsu Gakusha to Ryori Kenkyu Ka Ga Kangaeru " Riso No Re Shi
Fukuoka Shinichi / Cho Matsuda Michiko / Recipe Sakusei
| Points You Earn | 1% (16p) |
|---|---|
| Release Date | January 28, 2024 |
| Availability | Backorder:Usually ships in 1-3 weeks |
Product Details
| Catalog No. | NEOBK-2944707 |
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| JAN/ISBN | 9784065344620 |
| Product Type | BOOK |
| Product Package Size (Measured) | 15 x 21 x 1.7cm |
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| Pages | 237 |
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Books are basically written in Japanese except for bilingual books or ones indicated as not written only in Japanese.
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Translate Description
Description in Japanese
生物学者と料理研究家が考える「理想のレシピ」 / 福岡伸一/著 松田美智子/レシピ作成
Related Offer & Feature
Tracklisting
| 1 |
第1部 「動的平衡」から読み解く生物ととしての人間の「理想の食」(「動的平衡と食」を、科学の歴史から探る
|
| 2 |
私が「動的平衡」に辿りつくまで
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| 3 |
生物学者である私の原点...「センス・オブ・ワンダー」
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| 4 |
「生命」とは何だろうか、「食」とは何だろうか
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| 5 |
人はカロリーだけでは生きていけない!)
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| 6 |
第2部 命の健康を守るために料理研究家が考えた「理想のレシピ84」(春の旬を味わう―食材そのものの甘さ、おいしさを生かして食す
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| 7 |
夏の旬を味わう―暑くて疲れやすい季節だからこそ、健康維持には「食」が重要
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| 8 |
秋の旬を味わう―「食欲の季節」をおいしく、ヘルシーに楽しむために!
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| 9 |
冬の旬を味わう―寒い季節においしくなる食材で、身も心もあたたかく
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| 10 |
「完全食」で健康を健康を保つ―「これだけ」でたくさんの栄養素を摂取 ほか)
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