Food: A Very Short Introduction
(Part of the Oxford's Very Short Introductions series Series)
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Book Overview
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;...
Format:Paperback
Language:English
ISBN:0199661081
ISBN13:9780199661084
Release Date:December 2013
Publisher:Oxford University Press
Length:144 Pages
Weight:0.30 lbs.
Dimensions:0.4" x 4.3" x 6.7"
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