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A brief examination of the history and science of food chronicles four great transitions including those of cooking, agriculture, processing and preservation to consider the sources of culinary preferences, the disparity between malnutrition and overconsumption and the issues associated with obesity, sustainable agriculture and genetic modification. Original.
Book Synopsis Food: A Very Short Introduction by : John Krebs
Download or read book Food: A Very Short Introduction written by John Krebs and published by Oxford University Press. This book was released on 2013-09-26 with total page 145 pages. Available in PDF, EPUB and Kindle. Book excerpt: A brief examination of the history and science of food chronicles four great transitions including those of cooking, agriculture, processing and preservation to consider the sources of culinary preferences, the disparity between malnutrition and overconsumption and the issues associated with obesity, sustainable agriculture and genetic modification. Original.
Nutrition is a topic of wide interest and importance. In spite of growing understanding of the underlying biochemistry, and health campaigns such as 'five-a-day', increasing obesity and reported food allergies and eating disorders, as well as the widely advertised 'supposed' benefits of food supplements mean that a clear explanation of the basic principles of a healthy diet are vital. In this Very Short Introduction, David Bender explains the basic elements of food, the balance between energy intake and exercise, the problems of over- and under-nutrition, and raises the question of safety of nutritional supplements. ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.
Book Synopsis Nutrition: A Very Short Introduction by : David Bender
Download or read book Nutrition: A Very Short Introduction written by David Bender and published by OUP Oxford. This book was released on 2014-06-26 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutrition is a topic of wide interest and importance. In spite of growing understanding of the underlying biochemistry, and health campaigns such as 'five-a-day', increasing obesity and reported food allergies and eating disorders, as well as the widely advertised 'supposed' benefits of food supplements mean that a clear explanation of the basic principles of a healthy diet are vital. In this Very Short Introduction, David Bender explains the basic elements of food, the balance between energy intake and exercise, the problems of over- and under-nutrition, and raises the question of safety of nutritional supplements. ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.
There is much conflicting information about diet and health; with issues such as obesity and food allergies increasing worldwide despite healthy eating campaigns such as 'five-a-day'. In 'Nutrition', David Bender provides a simple but authoritative guide to the main principles of human nutrition and a healthy diet.
Book Synopsis Nutrition by : David A. Bender
Download or read book Nutrition written by David A. Bender and published by Oxford University Press, USA. This book was released on 2014 with total page 129 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is much conflicting information about diet and health; with issues such as obesity and food allergies increasing worldwide despite healthy eating campaigns such as 'five-a-day'. In 'Nutrition', David Bender provides a simple but authoritative guide to the main principles of human nutrition and a healthy diet.
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 your senses contribute to flavour; the role of genetics in our likes and dislikes; and the differences in learning and culture around the world. In turn he considers aspects of diet, nutrition, and health, and the disparity between malnutrition in some places and overconsumption in others. Finally, he considers some of the big issues - the obesity crisis, sustainable agriculture, the role of new technologies such as genetic modification of crops, and ends by posing the question: how will it be possible to feed a population of 9 billion in 2050, without destroying our natural environment? ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.
Book Synopsis Food: A Very Short Introduction by : John Krebs
Download or read book Food: A Very Short Introduction written by John Krebs and published by OUP Oxford. This book was released on 2013-09-26 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 your senses contribute to flavour; the role of genetics in our likes and dislikes; and the differences in learning and culture around the world. In turn he considers aspects of diet, nutrition, and health, and the disparity between malnutrition in some places and overconsumption in others. Finally, he considers some of the big issues - the obesity crisis, sustainable agriculture, the role of new technologies such as genetic modification of crops, and ends by posing the question: how will it be possible to feed a population of 9 billion in 2050, without destroying our natural environment? ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.
From the schools of ancient times to the present day, Gary Thomas looks at how and why education evolved as it has. By exploring some of the big questions, he examines the ways in which schools work, considers the differences around the world, and concludes by considering the future of education worldwide.
Book Synopsis Education: A Very Short Introduction by : Gary Thomas
Download or read book Education: A Very Short Introduction written by Gary Thomas and published by Oxford University Press. This book was released on 2013-03-28 with total page 161 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the schools of ancient times to the present day, Gary Thomas looks at how and why education evolved as it has. By exploring some of the big questions, he examines the ways in which schools work, considers the differences around the world, and concludes by considering the future of education worldwide.
Bacteria form a fundamental branch of life. They are the oldest forms of life as we know it, and they are still the most prolific living organisms. They inhabit every part of the Earth's surface, its ocean depths, and even terrains such as boiling hot springs. They are most familiar as agents of disease, but benign bacteria are critical to the recycling of elements and all ecology, as well as to human health. In this Very Short Introduction, Sebastian Amyes explores the nature of bacteria, their origin and evolution, bacteria in the environment, and bacteria and disease. In looking at our efforts to manage co-evolving bacteria, he also considers the challenges of resistance to antibiotics. ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.
Book Synopsis Bacteria: A Very Short Introduction by : Sebastian G. B. Amyes
Download or read book Bacteria: A Very Short Introduction written by Sebastian G. B. Amyes and published by OUP Oxford. This book was released on 2013-05-30 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bacteria form a fundamental branch of life. They are the oldest forms of life as we know it, and they are still the most prolific living organisms. They inhabit every part of the Earth's surface, its ocean depths, and even terrains such as boiling hot springs. They are most familiar as agents of disease, but benign bacteria are critical to the recycling of elements and all ecology, as well as to human health. In this Very Short Introduction, Sebastian Amyes explores the nature of bacteria, their origin and evolution, bacteria in the environment, and bacteria and disease. In looking at our efforts to manage co-evolving bacteria, he also considers the challenges of resistance to antibiotics. ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.
The twentieth century saw a remarkable upsurge of research on drugs, with major advances in the treatment of bacterial and viral infections, heart disease, stomach ulcers, cancer, and metal illnesses. These, along with the introduction of the oral contraceptive, have altered all of our lives. There has also been an increase in the recreational use and abuse of drugs in the Western world. This Very Short Introduction, in its second edition, gives a non-technical account of how drugs work in the body. Reviewing both legal (alcohol, nicotine, and caffeine) and illegal drugs, Les Iversen discusses why some are addictive, and whether drug laws need reform. ABOUT THE SERIES The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.
Book Synopsis Drugs by : Leslie L. Iversen
Download or read book Drugs written by Leslie L. Iversen and published by Oxford University Press. This book was released on 2016 with total page 145 pages. Available in PDF, EPUB and Kindle. Book excerpt: The twentieth century saw a remarkable upsurge of research on drugs, with major advances in the treatment of bacterial and viral infections, heart disease, stomach ulcers, cancer, and metal illnesses. These, along with the introduction of the oral contraceptive, have altered all of our lives. There has also been an increase in the recreational use and abuse of drugs in the Western world. This Very Short Introduction, in its second edition, gives a non-technical account of how drugs work in the body. Reviewing both legal (alcohol, nicotine, and caffeine) and illegal drugs, Les Iversen discusses why some are addictive, and whether drug laws need reform. ABOUT THE SERIES The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.
The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
Book Synopsis The Oxford Companion to Food by : Alan Davidson
Download or read book The Oxford Companion to Food written by Alan Davidson and published by OUP Oxford. This book was released on 2006-09-21 with total page 936 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
From the large corporation using enormous machines in the USA, to the woman with her hoe and her plot of cassava in Mozambique, to a Chinese collective farm worker in the rice fields, agriculture is essential for humanity to eat. This book looks at the many different types of agriculture and considers the challenges facing farmers today.
Book Synopsis Agriculture by : Paul Brassley
Download or read book Agriculture written by Paul Brassley and published by Oxford University Press. This book was released on 2016 with total page 153 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the large corporation using enormous machines in the USA, to the woman with her hoe and her plot of cassava in Mozambique, to a Chinese collective farm worker in the rice fields, agriculture is essential for humanity to eat. This book looks at the many different types of agriculture and considers the challenges facing farmers today.
The periodic table of elements, first encountered by many of us at school, provides an arrangement of the chemical elements, ordered by their atomic number, electron configuration, and recurring chemical properties, and divided into periodic trends. In this Very Short Introduction Eric R. Scerri looks at the trends in properties of elements that led to the construction of the table, and shows how the deeper meaning of the table's structure gradually became apparent with the development of atomic theory and, in particular, quantum mechanics, which underlies the behaviour of all of the elements and their compounds. This new edition, publishing in the International Year of the Periodic Table, celebrates the completion of the seventh period of the table, with the ratification and naming of elements 113, 115, 117, and 118 as nihonium, moscovium, tennessine, and oganesson. Eric R. Scerri also incorporates new material on recent advances in our understanding of the origin of the elements, as well as developments concerning group three of the periodic table. ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.
Book Synopsis The Periodic Table by : Eric R. Scerri
Download or read book The Periodic Table written by Eric R. Scerri and published by Oxford University Press, USA. This book was released on 2019 with total page 185 pages. Available in PDF, EPUB and Kindle. Book excerpt: The periodic table of elements, first encountered by many of us at school, provides an arrangement of the chemical elements, ordered by their atomic number, electron configuration, and recurring chemical properties, and divided into periodic trends. In this Very Short Introduction Eric R. Scerri looks at the trends in properties of elements that led to the construction of the table, and shows how the deeper meaning of the table's structure gradually became apparent with the development of atomic theory and, in particular, quantum mechanics, which underlies the behaviour of all of the elements and their compounds. This new edition, publishing in the International Year of the Periodic Table, celebrates the completion of the seventh period of the table, with the ratification and naming of elements 113, 115, 117, and 118 as nihonium, moscovium, tennessine, and oganesson. Eric R. Scerri also incorporates new material on recent advances in our understanding of the origin of the elements, as well as developments concerning group three of the periodic table. ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.
