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News, Events and Publications
News
Move of ASIC Secretariat
As of April 1, 2006, ASIC’s scientific and administrative secretariats have been merged and this new function has been entrusted to Dr. Rémy Liardon. The new address of ASIC secretariat is
Secrétariat de l’ASIC
Dr. Rémy Liardon
Ch. de Grand-Venns 5B
CH-1010 Lausanne (Switzerland)
Phone/fax +41 21 653 0745
Events
New!
ASIC 2006 Conference
The 21th ASIC Conference will take place on September 11-15, 2006 at Montpellier, France. For detailed information, please visit ASIC 2006 page.
Publications
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New!
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ASIC 2004 20th International Conference on Coffee Science |
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The Proceedings of ASIC 2004 Conference held on 11-15 October 2004 at Bangalore, India are now available.
As already initiated with ASIC 2001 conference, these proceedings are proposed in the form of a CD-Rom, which contains the full texts of 213 oral
and poster communications presented during the 5-day conference. The totality of these scientific papers covering the different aspects of coffee research amounts to ca. 1300 pages.
To purchase ASIC 2004 Proceedings, download the order form and send it to ASIC secretariat by email, fax or post. |
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Coffee, Tea, Chocolate, and the Brain
Astrid Nehlig, Inserm, Strasbourg, France |
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" Presents the beneficial and negative effects of caffeine on brain functioning, including therapeutic benefits and caffeine dependency
" Discusses effects of caffeine on sleep, cognition, memory, performance & mood
" Includes contributions from internationally renowned specialists
Coffee, tea, and chocolate are among the most frequently consumed products in the world. The pleasure that many experience from these edibles is accompanied by a range of favorable and adverse effects on the brain that have been the focus of a wealth of recent research.
Coffee, Tea, Chocolate and the Brain presents new information on the long-debated issue about the beneficial and/or potentially negative effects on the brain of the consumption of coffee, tea, and chocolate. With caffeine as the common component in these beverages and food, this volume features important data on the effects of caffeine on sleep, memory, cognition, mood, performance, and more. It also contains specific information on new directions of research on the effect of caffeine on Parkinson's disease, seizures, ischemia, the stress axis, and brain development. Debate on the potential addiction to caffeine is included, as well as discussion of how chocolate and caffeine can induce or alleviate headaches.
With contributions from world-renowned experts in the field, this up-to-date reference provides important information for scientists, researchers, industry professionals, and students involved in nutrition, neurology, neuropharmacology, clinical psychology, and other health-related sciences.
To take advantage of discount price offered to ASIC, please download order form
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Coffee - A Bibliography. A Guide to the Literature on Coffee.
Compiled by Richard von Hünersdorff. Introduction by Professor Ralph
Hattox. 2 volumes. 1687 pages. With over 300 illustrations, some in colour.
London: Hünersdorff 2002.
(http://www.abebooks.com/home/hunersdorff)
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Nowadays much of the marketing of a premium coffee depends upon the authenticity of what is said about it.
Cup quality, specificity, selectivity and environmental practices are all vital ingredients in a successful marketing mix,
but so too increasingly is history. Hünersdorff’s monumental two volume book is an invaluable tool for raising historical coffee consciousness.
With well over 15,000 entries, it is extremely comprehensive.
COFFEE: A Bibliography, as well as describing volumes, papers and journals,
frequently quotes at some length relevant passages of the original works. This is particularly the case with coffee’s
early history and discovery by European travellers, and its subsequent impact on the culture of east and west.
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Coffee – A Celebration of Diversity
By Fulvio Eccardi and Vincenzo Sandalj
Sandalj Trading Company spa, Trieste, Italy (2002)
(http://www.sandalj.it/libro.asp)
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This is a book for coffee professionals and coffee lovers alike, illustrating the many varied factors that
play a role in creating the rich variety of flavors offered by different coffees. It is an encounter with the places,
the peoples and the cultures of producing countries. It is a rediscovery of the flavors and aromas of the beverage
and how coffee, more than just by accident, unites distant peoples and places across the globe. |
For a selection of other books and monographs
related to coffee science and published since 1980, click
here.
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