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EUR 3,69
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Descrizione libro Condizione: New. pp. 144. Codice articolo 2654498875
Descrizione libro Condizione: New. Codice articolo 19579921-n
Descrizione libro Soft Cover. Condizione: new. Codice articolo 9780199661084
Descrizione libro Condizione: New. pp. 144. Codice articolo 55060964
Descrizione libro PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Codice articolo GB-9780199661084
Descrizione libro Condizione: New. Codice articolo ABLIING23Feb2215580055958
Descrizione libro Condizione: New. Book is in NEW condition. Codice articolo 0199661081-2-1
Descrizione libro Paperback. Condizione: new. Paperback. 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 flavour; the role of genetics in our likes and dislikes; andthe 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 andoverconsumption 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? ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area.These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challengingtopics highly readable. 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 a fascinating exploration of the history of human food. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Codice articolo 9780199661084
Descrizione libro paperback. Condizione: New. Language: ENG. Codice articolo 9780199661084
Descrizione libro Condizione: New. Codice articolo I-9780199661084