"synopsis" may belong to another edition of this title.
"About this title" may belong to another edition of this title.
Shipping:
US$ 3.99
Within U.S.A.
Book Description Condition: New. pp. 144. Seller Inventory # 2654498875
Book Description Condition: New. Seller Inventory # 19579921-n
Book Description Soft Cover. Condition: new. Seller Inventory # 9780199661084
Book Description Condition: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books!. Seller Inventory # OTF-9780199661084
Book Description Condition: New. pp. 144. Seller Inventory # 55060964
Book Description PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # GB-9780199661084
Book Description Condition: New. Seller Inventory # ABLIING23Feb2215580055958
Book Description Paperback. Condition: new. Paperback. 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; andthe 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 andoverconsumption 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? ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area.These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challengingtopics highly readable. Drawing on a mixture of science and history, Professor Lord John Krebs 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780199661084
Book Description Condition: New. Book is in NEW condition. Seller Inventory # 0199661081-2-1
Book Description paperback. Condition: New. Language: ENG. Seller Inventory # 9780199661084