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Hard to Swallow
A Brief History of Food

£37.00

  • Date Published: June 2008
  • availability: Available
  • format: Paperback
  • isbn: 9780521064941

£ 37.00
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About the Authors
  • 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, as he reveals the sinister sides of food production and the dangers lurking in the kitchen.The reader is served up with a feast of practical tips on the handling of food. But food is fun too! Our taste buds work overtime as we are shown how to enjoy food that is both delicious, healthy and safe.

    • Addresses many of our most unpalatable questions about the food industry
    • Provides a feast of practical tips on the handling of food
    • The author is a well-known commentator on food safety. He was the scientific adviser to the controversial and highly acclaimed BBC food thriller, Natural Lies, in 1992
    • The reader will laugh, wince and learn about food
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    Product details

    • Date Published: June 2008
    • format: Paperback
    • isbn: 9780521064941
    • length: 356 pages
    • dimensions: 229 x 152 x 20 mm
    • weight: 0.524kg
    • contains: 15 b/w illus.
    • availability: Available
  • Table of Contents

    Part I. Farming:
    1. Crops
    2. Early meat
    3. Intensive meat
    4. Salmon farming, polyunsaturated fats
    Part II. Food Processing:
    5. Dried food
    6. Bread, pasta
    7. Moist food
    Part III. Composition of Food:
    8. Meat substitutes
    9. The germs in your food
    10. Additives in food processing
    Part IV. Getting Ready To Eat:
    11. The supermarket
    12. Water, brown fizz and alcoholic drinks
    13. Takeaways
    14. Care of the kitchen
    Part V. Eating:
    15. The ideal diet
    16. Hospital food
    17. Enjoying eating
    Part VI. Is There a Solution?:
    18. Is there a solution?

  • Author

    Richard W. Lacey, University of Leeds

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