Hard to Sallo A Brief History of Food [Hardcover]

Richard Lacey questions the nature of what we eat in an entertaining and informative way.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.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.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.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 alcohlƒ°