Hard to Swallow : A Brief History of Food
Book Details
Format
Paperback / Softback
ISBN-10
0521064945
ISBN-13
9780521064941
Publisher
Cambridge University Press
Imprint
Cambridge University Press
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Jun 12th, 2008
Print length
356 Pages
Weight
544 grams
Dimensions
23.10 x 15.70 x 2.20 cms
Ksh 7,750.00
Manufactured on Demand
0 in stock
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Quality
Fast
What is in food? Richard Lacey stimulates us to question the future and 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.
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.
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