The anatomy cook book : a dissection guide with recipes

The Anatomy Cookbook has been written to accompany an anatomy and physiology course for bioengineers who would otherwise have missed out on the opportunity to study real organ systems at first hand. It is not an alternative to a standard anatomy text, it acts more as a laboratory supplement. The fun bit is that your kitchen takes the place of the dissection room. Each recipe provides an insight into one or more organs, and all you need to do is go to the supermarket and be prepared to think about your food in a radically different way. In this videocast Donal McNally talks about the reasons that led to and rationale behind the release of his anatomy cook book on the internet.Presentation delivered June 2009Suitable for Undergraduate StudyDr Donal McNally, Associate Professor and Reader in Bioengineering, Department of Mechanical, Materials and Manufacturing Engineering.
  • Source: The University of Nottingham
  • Language: English
  • Author: McNally D. S. Dr
  • Lisence Terms: Except for third party materials (materials owned by someone other than The University of Nottingham) and where otherwise indicated, the copyright in the content provided in this resource is owned by The University of Nottingham and licensed under a Creative Commons Attribution-NonCommercial-ShareAlike UK 2.0 Licence (BY-NC-SA)
  • Tags: UNow,
  • Course Publishing Date: Jun 7, 2010

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