The anatomy cookbook: A dissection guide with recipes

Subject:

Science and Technology

Institution Name:

U-NOW

Collection:

University of Nottingham Open Courseware

Grade Level:

Post-secondary

Abstract:

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.

Course Type:

Learning Module

Languages:

English

Material Type:

Activities and Labs

Media Format:

Downloadable docs

Conditions of Use:

Creative Commons Attribution-Noncommercial-Share Alike 2.0