Hard to Swallow
A Brief History of Food
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Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
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Product details:
- Publisher Cambridge University Press
- Date of Publication 25 March 1994
- ISBN 9780521440011
- Binding Hardback
- No. of pages356 pages
- Size 236x158x27 mm
- Weight 694 g
- Language English
- Illustrations 15 b/w illus. 0
Categories
Short description:
Richard Lacey questions the nature of what we eat in an entertaining and informative way.
MoreLong description:
You are what you eat, or are you? What is in food? Where does it come from? Richard Lacey, Professor of Microbiology at Leeds University and a popular media critic on food issues, takes the reader on a culinary exploration into the world of food. Blending science and humour, Richard Lacey stimulates us to question the future, to think about the nature of what we eat and where it comes from. Professor Lacey is on the side of the consumer, you and I, as he reveals the sinister sides of food production and the dangers lurking in the kitchen.The reader is served up with a feast of practical tips on the handling of food. But food is fun too! Our taste buds work overtime as we are shown how to enjoy food that is both delicious, healthy and safe.
"Charming, delightful." Kirkus Reviews
Table of Contents:
Part I. Farming: 1. Crops; 2. Early meat; 3. Intensive meat; 4. Salmon farming, polyunsaturated fats; Part II. Food Processing: 5. Dried food; 6. Bread, pasta; 7. Moist food; Part III. Composition of Food: 8. Meat substitutes; 9. The germs in your food; 10. Additives in food processing; Part IV. Getting Ready To Eat: 11. The supermarket; 12. Water, brown fizz and alcoholic drinks; 13. Takeaways; 14. Care of the kitchen; Part V. Eating: 15. The ideal diet; 16. Hospital food; 17. Enjoying eating; Part VI. Is There a Solution?: 18. Is there a solution?
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