Basil or Time for Tea

Basil: The Genus Ocimum

Author: Raimo Hiltunen

Basil, a volume in the series Medicinal and Aromatic Plants - Industrial Profiles, is an attempt to cover all the research areas, such as botany, agriculture, chemistry, pharmacology and use in foodstuffs, regarding Ocimum. The taxonomy and nomenclature of Ocimum are in a state of confusion and so this volume provides a delimitation of Ocimum from related genera and an infrageneric classification. In spite of numerous reports on the pharmacological activities, the main use of Ocimum plants is as aromatic plants and spices. When used in foodstuffs it may have some antioxidative effect, i.e. helps to preserve the food. This book will be of interest to everybody involved in medicinal and aromatic plant research or related fields.

Table of Contents:

	Preface to the Series
	Preface
	Contributors
1	Ocimum: An Overview of Classification and Relationships	1
2	Production Systems of Sweet Basil	39
3	Chemical Composition of Ocimum Species	67
4	Essential Oil of Ocimum	77
5	Bioactivity of Basil	113
6	Processing and Use of Basil in Foodstuffs, Beverages and in Food Preparation	137
	Index	153

Interesting textbook: Fierce Discontent or Ruse

Time for Tea: Women and Post-Colonial Labor on an Indian Plantation

Author: Piya Chatterje

About the Author

Piya Chatterjee is Assistant Professor of Women's Studies at the University of California, Riverside.

What People Are Saying

Kirin Narayan
Piya Chatterjee presents an innovative ethnography of female tea plantation workers through a kaleidoscope of drama, personal narrative, labor history review, and the interrogations of her subjects. A Time for Tea addresses issues of colonial and postcolonial power structures, transnational flows, subaltern history, labor relations, and feminist ethnography. Tea does not taste the same after one has read this strikingly original book.
—author of Storytellers, Saints, and Scoundrels: Folk Narrative in Hindu Religious Teaching