Catalog Search Results
Author
Series
Very short introductions volume 366
Publisher
Oxford University Press
Pub. Date
2013.
Edition
First edition.
Physical Desc
xiv, 130 pages ; 18 cm.
Language
English
Description
"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 flavor; the role of genetics in our likes and dislikes;...
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