Food A Very Short Introduction

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.

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 129 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.

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 145 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.

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 161 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.

Download or read book Viruses written by Dorothy H. Crawford and published by Oxford University Press. This book was released on 2018 with total page 177 pages. Available in PDF, EPUB and Kindle. Book excerpt: Viruses are big news. From pandemics such as HIV, swine flu, and SARS, we are constantly being bombarded with information about new lethal infections. In this Very Short Introduction, Dorothy Crawford demonstrates from their discovery and the unravelling of their intricate structures, how clever these entities really are.

Download or read book Comedy: A Very Short Introduction written by Matthew Bevis and published by Oxford University Press. This book was released on 2013 with total page 169 pages. Available in PDF, EPUB and Kindle. Book excerpt: With a broad scope across the millennia, from high literature to popular culture, between page and stage and screen, this Very Short Introduction considers comedy not only as a literary genre, but also as a broader impulse at work in many other historical and contemporary forms of satire, parody, and play.

Download or read book Education: A Very Short Introduction written by Gary Thomas and published by Oxford University Press, USA. 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.