Sci recently got asked to be a book reviewer for Oxford University Press again! She is thrilled about this. Having recently moved to Huge New City (and consequently to Very Small New Apartment) she ended up having to…*gulp*…get rid of some books. It was a painful process, but she firmly believes her books are going to a good home (or at least the guys at the used bookstore started setting them aside into little piles with their names on them and begging Sci to return with more).
(*sniff* Goodbye, my lovely, lovely friends! Sci will miss you and think of you fondly! Go to a good home and don’t ever let anyone break your spine!)
But book reviewing is great! Sci gets more books! She can replenish her depleted supplies! Well. Ok. Very Small New Apartment probably can’t deal with much of that. We’ll see how far it gets.
Anyway, Sci was glancing through the list of books that Oxford sent along, and was immediately caught by this title:
“Your brain on food: how chemicals control your thoughts and feelings” by Gary L Wenk.
(Sorry there’s no pic, but Sci got a galley copy and doesn’t have the cover and can’t find it online. As an aside though, Much <3 to Oxford Uni Press for BINDING their galley copies in little plastic covers with little plastic spines! YAY! Sci doesn’t have to cart around a 400 page pile of paper! Other presses, take note. Your reviewers will LOVE you for this.)
Food! Chemicals! Brain! W00t! That’s totally up Sci’s alley. Sci pounced.
And so when the book arrived a few days later, I was very hopeful and opened it up first (oh yes, they sent a PILE, Sci’s book shelves will soon be restored to their former glory).
And…well. See below.
Sci would like to note that writing this review gave her angst. So much angst that she ate most of a giant chocolate bar while she read it. I sacrifice my waistline for my art. Sigh…