Food: A Very Short Introduction by John Krebs

Food: A Very Short Introduction

byJohn Krebs

Paperback | September 20, 2013

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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 varietyof 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 ofcrops, 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 Author

Professor Lord John Krebs is the Principal of Jesus College Oxford. He has held positions at the University of British Columbia, University of Wales Bangor and Oxford University, where he was a Royal Society Research Professor from 1988-2005. Between 1994 and 1999 he was Chief Executive of the Natural Environment Research Council and ...

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Title:Food: A Very Short IntroductionFormat:PaperbackDimensions:160 pages, 6.85 × 4.37 × 0 inPublished:September 20, 2013Publisher:Oxford University PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0199661081

ISBN - 13:9780199661084

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Table of Contents

1. The Gourmet Ape2. I like it!3. When Food Goes Wrong4. You are what you eat5. Feeding the 9 billionFurther ReadingReferences