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A brief examination of the history and science of food chronicles four great transitions including those of cooking, agriculture, processing and preservation to consider the sources of culinary preferences, the disparity between malnutrition and overconsumption and the issues associated with obesity, sustainable agriculture and genetic modification. Original.
Food: A Very Short Introduction
Language: en
Pages: 130
Authors: John Krebs
Categories: Nature
Type: BOOK - Published: 2013-09-26 - Publisher: Oxford University Press

A brief examination of the history and science of food chronicles four great transitions including those of cooking, agriculture, processing and preservation to consider the sources of culinary preferences, the disparity between malnutrition and overconsumption and the issues associated with obesity, sustainable agriculture and genetic modification. Original.
Nutrition
Language: en
Pages: 107
Authors: David A. Bender
Categories: Health & Fitness
Type: BOOK - Published: 2014 - Publisher: Oxford University Press, USA

Nutrition is a topic of wide interest and importance. In spite of growing understanding of the underlying biochemistry, and health campaigns such as "five-a-day", increasing obesity and reported food allergies and eating disorders, as well as the widely advertised "supposed" benefits of food supplements mean that a clear explanation of
Food: A Very Short Introduction
Language: en
Pages: 144
Authors: John Krebs
Categories: Science
Type: BOOK - Published: 2013-09-26 - Publisher: OUP Oxford

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
Food
Language: en
Pages:
Authors: John R. Krebs
Categories: Food
Type: BOOK - Published: 2013 - Publisher:

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
Oceans: A Very Short Introduction
Language: en
Pages: 150
Authors: Dorrik Stow
Categories: Science
Type: BOOK - Published: 2018-01-25 - Publisher: Oxford University Press

The importance of the oceans to life on Earth cannot be overstated. Liquid water covers more than 70% of our planet's surface and, in past geological time, has spread over 85%. Life on Earth began in the oceans over 3.5 billion years ago and remained there for the great majority