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Food: A Very Short Introduction
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Food: A Very Short Introduction

3.81  ·  Rating details ·  37 ratings  ·  7 reviews
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 yo ...more
Paperback, 144 pages
Published December 1st 2013 by Oxford University Press, USA (first published August 8th 2013)
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3.81  · 
Rating details
 ·  37 ratings  ·  7 reviews


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Bernie Gourley
Jan 18, 2019 rated it really liked it
This volume in the Oxford University Press AVSI series examines human eating habits. The first chapter puts the human diet in the context of evolution, reflecting upon how we got where we did in terms of food consumption. Here one gains insight into where the Paleo-diet fad is flawed, and one learns how cooking had a huge influence on human evolution.

The second chapter delves into the issue of likes and dislikes in food. We see that there are species-wide commonalities, but there are also diffe
...more
Rob
Jun 10, 2016 rated it liked it
Shelves: non-fiction, 2016
John Krebs in this book covers the issues surrounding food, from the kinds of foods we know humans to have eaten since prehistory to the ways our cultivation and use of science have changed in just the last century or so.

There are a few swipes at the organic food movement, which he holds to be wasteful in terms of the lost productivity compared to other crops, and support for GM crops, which he holds to be the solution to the question of feeding the world. While I am interested to hear arguments
...more
Filipe Dias
Aug 23, 2014 rated it really liked it
Covers many themes related to food from history, preservation, growing, etc. It is an introduction, and I think it is well structured and written, with plenty of pointers to go in more detail in numerous other works. Very enjoyable.
Uri Mogilevsky
Mar 23, 2014 rated it really liked it
Shelves: nonfiction
Informative and well-written.
Shdaolhi
Jun 05, 2014 rated it liked it
A little mess,not so good
Alyssa
Dec 20, 2013 rated it really liked it  ·  review of another edition
Shelves: read-in-2013
What I read when I don't have any books--Very Short Introductions from my neighbor's cube. This one was interesting and pretty easy to get through.
Vikas Datta
Oct 05, 2014 rated it it was amazing
Fascinating account of the cellular-level chemistry that underpins the activity and the evolutionary and pathological considerations that have influenced why and what we eat
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