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 flavor; 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 over-consumption 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?
CONCIOUSNESS A VERY SHORT INTRODUCTION
SUSAN BLACKMORE
OXFORD UNIVERSITY PRESS
MARINE BIOLOGY A VERY SHORT INTRODUCTION
PHILIP V. MLADENOV
THE HISTORY OF MEDICINE A VERY SHORT INTRODUCTION
WILLIAM BYNUM
The History of Life A Very Short Introduction
MICHAEL J. BENTON
EPIDEMIOLOGY A VERY SHORT INTRODUCTION
RODOLFO SARACCI
CELL A VERY SHORT INTRODUCTION
TERENCE ALLEN
Astrobiology A Very Short Introduction
DAVID C. CATLING
Genes A Very Short Introduction
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