Title:Food: A Very Short Introduction
ISBN:9780199661084
Author:John Krebs
Publisher:Oxford University Press
Publish Year:2013
Edition:First Edition
Cover:Paper Back
Subject:Cookery/ Cooking | Anthropology/ Sociology | Science | Non Fiction
Language:English
Remarks:index, references
Pages:130
Size:112 x 174 mm
Weight(gms):150
Price:USD 4.82
In this Very Short Introduction, Prof Lord John Krebs provides a brief history of human food, from our remote ancestors 3 million years ago to the present day. By looking at the four great transitions in human food - cooking, agriculture, processing, and preservation - he considers a variety of questions, including why people like some kinds of foods and not others; how your senses contribute to flavor; the role of genetics in our likes and dislikes; and the differences in learning and culture around the world. In turn he considers aspects of diet, nutrition, and health, and the disparity between malnutrition in some places and over-consumption in others. Finally, he considers some of the big issues - the obesity crisis, sustainable agriculture, the role of new technologies such as genetic modification of crops, and ends by posing the question: how will it be possible to feed a population of 9 billion in 2050, without destroying our natural environment?
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