Hard to Swallow: A Brief History of Food

by Richard W. Lacey

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You are what you eat, or are you? What is in food? Where does it come from? Richard Lacey, Professor of Microbiology at Leeds University and a popular media critic on food issues, takes the reader on a culinary exploration into the world of food. Blending science and humour, Richard Lacey stimulates us to question the future, to think about the nature of what we eat and where it comes from. Professor Lacey is on the side of the consumer, you and I,...

Format:Hardcover

Language:English

ISBN:0521440017

ISBN13:9780521440011

Release Date:March 1994

Publisher:Cambridge University Press

Length:356 Pages

Weight:1.58 lbs.

Dimensions:1.1" x 6.2" x 9.3"

Related Subjects

Agricultural Sciences Biological Sciences Biology Cooking Cooking Essays Food Science History Holiday Cooking Molecular Biology

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Hard to Swallow: A Brief History of Food

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