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Hard to Swallow By Richard W. Lacey (University of Leeds)

Hard to Swallow
by Richard W. Lacey (University of Leeds)

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$10.99
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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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Hard to Swallow Summary


Hard to Swallow: A Brief History of Food by Richard W. Lacey (University of Leeds)

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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Hard to Swallow Reviews


"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

Table of Contents


Part I. Farming: 1. Crops; 2. Early meat; 3. Intensive meat; 4. Salmon farming, polyunsaturated fats; Part II. Food Processing: 5. Dried food; 6. Bread, pasta; 7. Moist food; Part III. Composition of Food: 8. Meat substitutes; 9. The germs in your food; 10. Additives in food processing; Part IV. Getting Ready To Eat: 11. The supermarket; 12. Water, brown fizz and alcoholic drinks; 13. Takeaways; 14. Care of the kitchen; Part V. Eating: 15. The ideal diet; 16. Hospital food; 17. Enjoying eating; Part VI. Is There a Solution?: 18. Is there a solution?

Additional information

GOR003625922
Hard to Swallow: A Brief History of Food by Richard W. Lacey (University of Leeds)
Richard W. Lacey (University of Leeds)
Used - Very Good
Hardback
Cambridge University Press
1994-03-25
356
0521440017
9780521440011
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.