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Hard to Swallow: A Brief History of Food

By: RW Lacey

352 pages, 15 line diagrams

Cambridge University Press

Hardback | May 1994 | #33247 | ISBN: 0521440017
Availability: Usually dispatched within 6 days Details
NHBS Price: £70.99 $89/€85 approx

About this book

Food has become a packaged commodity like soap powder, toilet paper or toothpaste. We have succeeded in almost completely dissociating what we eat from how the food is produced and what it contains. In Hard to Swallow Richard Lacey attempts to redress the balance, taking the reader on a culinary exploration into the world of food. He addresses such issues as battery farming, feeding the ever-increasing human population, breast feeding and organic farming. He examines the science behind the headlines on such topics as `mad cow disease' and salmonella. He exposes the inadequacies of modern supermarkets and guides the reader through the arguments over the `ideal diet'. Blending science and humour, the book stimulates us to question the workings of the food industry and reveals the sinister sides of food production.

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


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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