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?
The Brain A Very Short Introduction
Michael Oshea
Oxford University Press
Consciousness A Very Short Introduction
Susan Blackmore
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
Jonathan Slack
Fill up your details to notify you when this book will be available