Matthew D. Bauer, a Licensed Acupuncturist, herbalist, and qi-gong healer, studied Taoist philosophy with a 74th generation Taoist master. In investigating the roots of acupuncture and Chinese medicine, he also explores profound questions regarding issues of spirituality and the evolution of the human condition. Bauer has been in private practice for 19 years and writes a regular column for Acupuncture Today. He received an honorary Ph.D. in Acupuncture and Oriental Medicine from Yuin University. Bauer maintains a practice at La Verne Acupuncture in La Verne California.
The entire volume is brilliantly conceived and expertly produced; it will be very useful in teaching and research institutions and an excellent investment. It should find a broad spectrum of readers in academia and food industry. Chemical engineers and food technologists will very much welcome the results presented in the book that reflect the latest status of flavor research. Anyone interested in fully understanding how food flavors are constituted and work, will want to obtain a personal copy of this book. Current Engineering Practice A wealth of up-to-date information. It will be a valuable resource to all those studying food flavours. Chemistry & Industry