Food: A Very Short Introduction

Food: A Very Short Introduction

Very Short Introductions

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.

RNFF; MBNH3; TDCT; JFCV

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Lord John Krebs – Oxford University Press