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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.
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"Charming, delightful." Kirkus Reviews
"Lively and brisk." Publisher's Weekly
"A very readable account of recent developments concerning plants and meat...contains several useful hints, much information, quite a few entertaining tidbits." THES
"The author brings a style that is neither dull nor tasteless...covers a broad menu of topics and deftly interweaves many perspectives in medicine, infectious diseases, and ecology." Science Books & Films
"Covers a wide variety of food-related issues with dry humor and a highly questioning view of some of the practices of the food industry...well written and covers a lot of ground. It makes good reading for a wide audience." Journal of Applied Nutrition
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"Lively and brisk." Publisher's Weekly
"A very readable account of recent developments concerning plants and meat...contains several useful hints, much information, quite a few entertaining tidbits." THES
"The author brings a style that is neither dull nor tasteless...covers a broad menu of topics and deftly interweaves many perspectives in medicine, infectious diseases, and ecology." Science Books & Films
"Covers a wide variety of food-related issues with dry humor and a highly questioning view of some of the practices of the food industry...well written and covers a lot of ground. It makes good reading for a wide audience." Journal of Applied Nutrition
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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- Año de publicación2008
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- ISBN 13 9780521064941
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Hard to Swallow: A Brief History of Food
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Hard to Swallow
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Descripción Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 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 . Nº de ref. del artículo: 446923610
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Descripción Taschenbuch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - You are what you eat - or are you What is in food Where does it come from Richard Lacey, Professor of Clinical 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, he stimulates us to question the future and to think about the nature of what we eat and where it comes from. Richard Lacey is on the side of the consumer, you and me, as he reveals the sinister side 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 delicious, healthy and safe. The overall message is enjoy your food but be aware of the dangers and take care. As you read you will laugh, wince and learn about FOOD. Nº de ref. del artículo: 9780521064941
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