+612 9045 4394
 
CHECKOUT
Hard to Swallow : A Brief History of Food - Richard W. Lacey

Hard to Swallow

A Brief History of Food

Hardcover Published: 25th March 1994
ISBN: 9780521440011
Number Of Pages: 356

Share This Book:

Hardcover

RRP $205.00
$128.25
37%
OFF
or 4 easy payments of $32.06 with Learn more
Ships in 7 to 10 business days

Other Available Editions (Hide)

Award-winning microbiologist and food safety expert, Richard Lacey, sweeps away the mystery surrounding this subject and provides the reader with a fascinating and readable account of the truth about the food we eat. He takes the reader on an eye-opening trip from farm to store to kitchen, exposing in detail how livestock is raised, what goes into its feed, how dried and packaged foods are processed, what germs and additives can be found in food, what to look for and what to avoid in supermarkets, how best to prepare food for safety and nutrition, and how to begin to solve some of the many pressing problems arising from modern food production and consumption patterns. He explains the specific dangers to the consumer from modern factory farming methods, the nutritional differences between wild and farmed fish, the environmental consequences of maintaining a meat-eating society, and responsible ways to make food more delicious, healthy, and enjoyable.

"Charming, delightful." Kirkus Reviews "Lively and brisk." Publisher's Weekly "A very readable account of recent developments concerning plants and meat...contains several useful hints, much information, quite a few entertaining tidbits." THES "The author brings a style that is neither dull nor tasteless...covers a broad menu of topics and deftly interweaves many perspectives in medicine, infectious diseases, and ecology." Science Books & Films "Covers a wide variety of food-related issues with dry humor and a highly questioning view of some of the practices of the food industry...well written and covers a lot of ground. It makes good reading for a wide audience." Journal of Applied Nutrition

Farming
Crops
Early meat
Intensive meat
Salmon farming, polyunsaturated fats
Food Processing
Dried food
Bread, pasta
Moist food
Composition of Food
Meat substitutes
The germs in your food
Additives in food processing
Getting Ready To Eat
The supermarket
Water, brown fizz and alcoholic drinks
Takeaways
Care of the kitchen
Eating
The ideal diet
Hospital food
Enjoying eating
Is There a Solution?
Is there a solution?
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780521440011
ISBN-10: 0521440017
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 356
Published: 25th March 1994
Publisher: Cambridge University Press
Country of Publication: GB
Dimensions (cm): 23.5 x 15.88  x 2.54
Weight (kg): 0.68