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Hard to Swallow
A Brief History of Food

$52.99 (G)

Author: Richard W. Lacey, University of Leeds

Date Published: June 2008
availability: Available
format: Paperback
isbn: 9780521064941

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About the Authors

Award-winning microbiologist and food safety expert, Richard Lacey, sweeps away the mystery surrounding this subject and provides the reader with a fascinating and readable account of the truth about the food we eat. He takes the reader on an eye-opening trip from farm to store to kitchen, exposing in detail how livestock is raised, what goes into its feed, how dried and packaged foods are processed, what germs and additives can be found in food, what to look for and what to avoid in supermarkets, how best to prepare food for safety and nutrition, and how to begin to solve some of the many pressing problems arising from modern food production and consumption patterns. He explains the specific dangers to the consumer from modern factory farming methods, the nutritional differences between wild and farmed fish, the environmental consequences of maintaining a meat-eating society, and responsible ways to make food more delicious, healthy, and enjoyable.
- Addresses many of our most unpalatable questions about the food industry
- Provides a feast of practical tips on the handling of food
- The author is a well-known commentator on food safety. He was the scientific adviser to the controversial and highly acclaimed BBC food thriller, Natural Lies, in 1992
- The reader will laugh, wince and learn about food
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Reviews & endorsements
"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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Product details
- Date Published: June 2008
- format: Paperback
- isbn: 9780521064941
- length: 356 pages
- dimensions: 229 x 152 x 20 mm
- weight: 0.524kg
- contains: 15 b/w illus.
- availability: Available
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?
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Author
Richard W. Lacey, University of Leeds