A Very Short Introduction | Nature
Food
ISBN: 9780199661084
Series: A Very Short Introduction
Food (Nature)
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ISBN
9780199661084 (10-digit ISBN: 0199661081)
- Description
- Key Features
- Series Description
- Table of Contents
- Includes a brief history of human food and examines the four great transitions of food development
- Considers the various biological senses involved in food
- Looks at the reasons why people like some food and not others - including the genetic influences and role of learning and culture
- Separates myth from the fact about food safety
- Considers the reasons for the obesity epidemic and what can be done about it
- Explores the future of food security in an ever-growing worldwide population
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 flavour; 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 overconsumption 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?
Reading Guide
Drawing on a mixture of science and history, Professor Lord John Krebs's Very Short Introduction looks at the development of food and the four great transitions that affected the way we eat. From issues such as the obesity crisis and sustainable agriculture to food scares and the role of new technologies, Krebs provides a fascinating exploration of the history of human food.
Oxford's Very Short Introductions series offers concise and original introductions to a wide range of subjects--from Islam to Sociology, Politics to Classics, Literary Theory to History, and Archaeology to the Bible.
Not simply a textbook of definitions, each volume in this series provides trenchant and provocative--yet always balanced and complete--discussions of the central issues in a given discipline or field. Every Very Short Introduction gives a readable evolution of the subject in question, demonstrating how the subject has developed and how it has influenced society. Eventually, the series will encompass every major academic discipline, offering all students an accessible and abundant reference library.
Whatever the area of study that one deems important or appealing, whatever the topic that fascinates the general reader, the Very Short Introductions series has a handy and affordable guide that will likely prove indispensable.
Please note: As this series is not ELT material, these titles are not subject to discount.
1: The Gourmet Ape
2: I like it!
3: When Food Goes Wrong
4: You are what you eat
5: Feeding the 9 billion
Further Reading
References
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 flavour; 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 overconsumption 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?
Reading Guide
Drawing on a mixture of science and history, Professor Lord John Krebs's Very Short Introduction looks at the development of food and the four great transitions that affected the way we eat. From issues such as the obesity crisis and sustainable agriculture to food scares and the role of new technologies, Krebs provides a fascinating exploration of the history of human food.
Key Features
- Includes a brief history of human food and examines the four great transitions of food development
- Considers the various biological senses involved in food
- Looks at the reasons why people like some food and not others - including the genetic influences and role of learning and culture
- Separates myth from the fact about food safety
- Considers the reasons for the obesity epidemic and what can be done about it
- Explores the future of food security in an ever-growing worldwide population
Series Description
Oxford's Very Short Introductions series offers concise and original introductions to a wide range of subjects--from Islam to Sociology, Politics to Classics, Literary Theory to History, and Archaeology to the Bible.
Not simply a textbook of definitions, each volume in this series provides trenchant and provocative--yet always balanced and complete--discussions of the central issues in a given discipline or field. Every Very Short Introduction gives a readable evolution of the subject in question, demonstrating how the subject has developed and how it has influenced society. Eventually, the series will encompass every major academic discipline, offering all students an accessible and abundant reference library.
Whatever the area of study that one deems important or appealing, whatever the topic that fascinates the general reader, the Very Short Introductions series has a handy and affordable guide that will likely prove indispensable.
Please note: As this series is not ELT material, these titles are not subject to discount.
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