Bøker av Ole G. Mouritsen

Humans everywhere have always been fascinated by octopuses, squid, and cuttlefish, known biologically as cephalopods.

One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono ( , ).

The present book gives a multi-disciplinary perspective on the physics of life and the particular role played by lipids (fats) and the lipid-bilayer component of cell membranes.

A lifetime's interest in, and fascination with, the central place of sushi in Japanese culinary culture animates this book. In it, Ole Mouritsen shares both his passion for the now international cuisine, and his knowledge of its scientific underpinnings.