Indigenous naturopathic doctor Nicole Redvers pairs evidence-based research with traditional healing modalities, addressing modern health problems and medical processes Modern medical science has finally caught up to what traditional healing systems have known for centuries. Many traditional healing techniques and medicines are often assumed to be archaic, outdated, or unscientific compared to modern Western medicine. Nicole Redvers, a naturopathic physician and member of the Deninu K'ue First Nation, analyzes modern Western medical practices using evidence-informed Indigenous healing practices and traditions from around the world--from sweat lodges and fermented foods to Ayurvedic doshas and meditation. Organized around various sciences, such as physics, genetics, and microbiology, the book explains the connection between traditional medicine and current research around epigenetics and quantum physics, for example, and includes over 600 citations. Redvers, who has traveled and worked with Indigenous groups around the world, shares the knowledge and teachings of health and wellness that have been passed down through the generations, tying this knowledge with current scientific advances. Knowing that the science backs up the traditional practice allows us to have earlier and more specific interventions that integrate age-old techniques with the advances in modern medicine and technology.

Could the science fiction of Star Wars be the actual science of tomorrow? -How close are we to creating robots that look and act like R2-D2 and C-3PO? -Can we access a "force" with our minds to move objects and communicate telepathically with each other? -How might spaceships like the Millennium Falcon make the exhilarating jump into hyperspace? -What kind of environment could spawn a Wookiee? -Could a single blast from the Death Star destroy an entire planet? -Could light sabers possibly be built, and if so, how would they work? -Do Star Wars aliens look like "real" aliens might? -What would living on a desert planet like Tatooine be like? -Why does Darth Vader require an artificial respirator? Discover the answers to these and many other fascinating questions of physics, astronomy, biology and more, as a noted scientist and Star Wars enthusiast explores The Science of Star Wars.

Internationally respected neuroscientist Dr. Guloglu takes us on a scientific journey through who, how, and why we love, and provides illuminating explanations to all love-related questions in an easy and relatable style. Based on hundreds of exclusive scientific studies, this well-researched book offers the neuroscience insights you need to improve your dating life and romantic relationships. In this comprehensive practical guide you’ll find: * How do our brain and hormones change when we fall in and out of love? * What are the features that make someone attractive, and why? * How do toxic partners manipulate the love circuit in our brains? * And so much more! For anyone who has ever struggled with finding love, or anyone who is merely interested in the scientific mechanics behind attraction and affection, this is a must-read piece. This book also gives plenty of tips and advice regarding how to attract the perfect partner, establishing healthy boundaries, and leading a happy life by being happy within your relationships. The Science of Love and Attraction is a wonderful learning tool aimed at anyone who has ever been curious as to how love works. So if you’ve been unlucky in love, or just want to expand your knowledge, add this incredible book to your collection today and get smart about love!

Volume thirteen of a seventeen-volume, alphabetically-arranged encyclopedia contains approximately five hundred articles introducing key aspects of science and technology.

Our sense of smell - or olfaction as it is technically known - is our most enigmatic sense. It can conjure up memories, taking us back to very specific places and emotions, whilst powerful smells can induce strong feelings of hunger or nausea. In the animal kingdom smell can be used to find food, a mate, or a home; to sense danger; and to send and receive complex messages with other members of a species. Yet despite its fundamental importance in our mental life and in the existence of all animals, our scientific understanding of how smell works is limited. In this Very Short Introduction, Matthew Cobb describes the latest scientific research on smell in humans and other mammals, in insects, and even in fish. He looks at how smell evolved, how animals use it to navigate and communicate, and disorders of smell in humans. Understanding smell, especially its neurobiology, has proved a big challenge, but olfactory science has revealed genetic factors that determine what we can and cannot smell, and why some people like a given smell while others find it unbearable. He ends by considering future treatments for smell disorders, and speculating on the role of smell in a world of robots. ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.

Back by popular demand: a brand-new volume of science queries, quirks, and quandaries in the mega-bestselling Science of Why series, sure to enlighten and entertain readers of all ages. Have you ever wondered why we close our eyes when we sneeze? Or how far underground things can live? Or if there’s a way to choose the fastest lineup at the grocery store? Yes? Then fasten your seat belts! Bestselling author Jay Ingram is here to take you on a rollercoaster ride through science’s most perplexing puzzles. From the age-old mysteries that have fascinated us to the pressing unknowns about our future and all the everyday wonderings in-between, Jay answers questions that confound and dumbfound, such as: Why do zebras have stripes? How many universes might there be? Can we live for 200 years? ...along with everything you ever wanted to know about alien civilizations, photographic memories, nanobots, poop, and (conveniently) toilet paper. Bursting with laugh-out-loud illustrations, jaw-dropping marvels, and head-scratching science fictions, The Science of Why, Volume 4 will give readers of all stripes a real thrill.

With a thorough exposition of the ancient practice of aromatics in China, India, Persia and Egypt and a modern scientific understanding of scent, this book provides a guide for mastering the use of essential oils.

The Science of Cooking The first textbook that teaches biology and chemistry through the enjoyable and rewarding means of cooking The Science of Cooking is a textbook designed for nonscience majors or liberal studies science courses, that covers a range of scientific principles of food, cooking, and the science of taste and smell. It is accompanied by a companion website for students and adopting faculty. It details over 30 guided inquiry activities covering science basics and food-focused topics, and also includes a series of laboratory experiments that can be conducted in a traditional laboratory format, experiments that can be conducted in a large class format, and take-home experiments that can be completed with minimal equipment at the student’s home. Examples of these engaging and applicable experiments include fermentation, cheese and ice cream making, baking the best cookies, how to brown food faster, and analyzing food components. They are especially useful as a tool for teaching hypothesis design and the scientific process. The early chapters of the text serve as an introduction to necessary biology and chemistry fundamentals, such as molecular structure, chemical bonding, and cell theory, while food-based chapters cover: Dairy products (milk, ice cream, foams, and cheeses) Fruits and vegetables Meat and fish Bread Spices and herbs Beer and wine Chocolate and candies The Science of Cooking presents chemistry and biology concepts in an easy-to-understand way that demystifies many basic scientific principles. For those interested in learning more science behind cooking, this book delves into curious scientific applications and topics. This unique approach offers an excellent way for chemistry, biology, or biochemistry departments to bring new students of all levels and majors into their classrooms.

A journey into the surprising science behind our flavor senses. Can you describe how the flavor of halibut differs from that of red snapper? How the taste of a Fuji apple differs from a Spartan? For most of us, this is a difficult task: flavor remains a vague, undeveloped concept that we don’t know enough about to describe—or appreciate—fully. In this delightful and compelling exploration of our most neglected sense, veteran science reporter Bob Holmes shows us just how much we’re missing. Considering every angle of flavor from our neurobiology to the science and practice of modern food production, Holmes takes readers on a journey to uncover the broad range of factors that can affect our appreciation of a fine meal or an exceptional glass of wine. He peers over the shoulders of some of the most fascinating food professionals working today, from cutting-edge chefs to food engineers to mathematicians investigating the perfect combination of pizza toppings. He talks with flavor and olfactory scientists, who describe why two people can experience remarkably different sensations from the same morsel of food, and how something as seemingly unrelated as cultural heritage can actually impact our sense of smell. Along the way, even more surprising facts are revealed: that cake tastes sweetest on white plates; that wine experts’ eyes can fool their noses; and even that language can affect our sense of taste. Flavor expands our curiosity and understanding of one of our most intimate sensations, while ultimately revealing how we can all sharpen our senses and our enjoyment of the things we taste. Certain to fascinate everyone from gourmands and scientists to home cooks and their guests, Flavor will open your mind—and palette—to a vast, exciting sensory world.