The rise of yeast How the sugar fungus shaped civilization

Nicholas P. Money

Book - 2018

Humans knew what yeast did long before they knew what it was. It was not until Louis Pasteur's experiments in the 1860s that scientists even acknowledged its classification as a fungus. A compelling blend of science, history, and sociology The Rise of Yeast explores the rich, strange, and utterly symbiotic relationship between people and yeast.

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Subjects
Published
New York, NY : Oxford University Press [2018]
Language
English
Main Author
Nicholas P. Money (author)
Physical Description
xi, 210 pages ; 22 cm
Bibliography
Includes bibliographical references and index.
ISBN
9780190270711
  • List of illustrations
  • 1. Introduction: Yeasty Basics
  • 2. Yeast of Eden: Drink
  • 3. The Dough Also Rises: Food
  • 4. Frankenyeast: Cells
  • 5. The Little Yeast on the Prairie: Biotechnology
  • 6. Yeasts of the Wild: Yeast Diversity
  • 7. Yeasts of Wrath: Health and Disease
  • Notes
  • Glossary
  • Index
Review by Choice Review

The Rise of Yeast manages to effortlessly blend popular and technical science writing. Divided into seven concise, engaging chapters, the volume offers an homage to the single-celled fungus known as yeast. This text goes beyond exploring yeast's role in bread and beer; Money (botany, Miami Univ.) weaves science together with philosophy, anecdotes, and dry wit, and his analysis connects mycology, chemistry, biochemistry, cell biology, biotechnology, food science, nutrition, immunology, and evolution. Discussion ranges from yeast's role in human history to its future potential, whether in the development of revolutionary new drugs or for novel sources of sustainable energy. A creative instructor could use this text to frame a general education course or focus on aspects for a majors or special-topics course. A curious food lover might enjoy this book just as much as a science student, gaining an appreciation of the tiny cell that offers many of the best things in life. Summing Up: Highly recommended. All readers. --Deborah Schulman, Lake Erie College

Copyright American Library Association, used with permission.
Review by Booklist Review

Yeast is a microscopic form of fungi. Without Saccharomyces (the sugar fungus), we would have neither beer nor wine, and our bread would be flat. Various yeasts are also essential in the scientific study of living cells, the production of ethanol for fuel, and the manufacture of prescription drugs and dietary supplements. In this aptly titled book, botany-professor Money (Mushroom, 2011; The Amoeba in the Room, 2014) states that we would not have developed our modern civilization without yeast. In supporting his claim, the author explains yeast science, adding factual observations, historical notes, and a few personal stories. Aimed at general readers, this compact microhistory's chapters are persuasive essays. Some knowledge of biochemistry and genetics eases reading, but those deeply interested in cooking, human health, and environmental issues will find the book worthwhile. Money's takeaway is that new uses of yeasts may help us meet medical and environmental challenges.--Roche, Rick Copyright 2017 Booklist

From Booklist, Copyright (c) American Library Association. Used with permission.