The anatomy cookbook: 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.
Created by Donal McNally, Learning Team, University of Nottingham. Information Services in 2004.
Resource is a PDF file stored in a Zip Folder
Click here for the resource (Accept Terms and Conditions)
Licence: Creative Commons Licience, University of Nottingham