Animal, Vegetable, Junk
A History of Food, from Sustainable to Suicidal: A Food Science Nutrition History Book
Seiten
2022
Houghton Mifflin Harcourt Publishing Company (Verlag)
978-0-358-64552-8 (ISBN)
Houghton Mifflin Harcourt Publishing Company (Verlag)
978-0-358-64552-8 (ISBN)
From hunting and gathering to GMOs and ultra-processed foods, this expansive tour of human history rewrites the story of our species and points the way to a better future.
The history of Homo sapiens is usually told as a story of technology or economics. But there is a more fundamental driver: food. How we hunted and gathered explains our emergence as a new species and our earliest technology; our first food systems, from fire to agriculture, tell where we settled and how civilizations expanded. The quest for food for growing populations drove exploration, colonialism, slavery, even capitalism.
A century ago, food was industrialized. Since then, advancing styles of agriculture and food production have written a new chapter of human history, one that’s driving both climate change and global health crises. Best-selling food authority Mark Bittman offers a panoramic view of the story and explains how we can rescue ourselves from the modern wrong turn.
The history of Homo sapiens is usually told as a story of technology or economics. But there is a more fundamental driver: food. How we hunted and gathered explains our emergence as a new species and our earliest technology; our first food systems, from fire to agriculture, tell where we settled and how civilizations expanded. The quest for food for growing populations drove exploration, colonialism, slavery, even capitalism.
A century ago, food was industrialized. Since then, advancing styles of agriculture and food production have written a new chapter of human history, one that’s driving both climate change and global health crises. Best-selling food authority Mark Bittman offers a panoramic view of the story and explains how we can rescue ourselves from the modern wrong turn.
MARK BITTMAN, guest editor, is the author of more than thirty books, including the How to Cook Everything series and the #1 New York Times bestseller VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. He was a food columnist, an opinion columnist, and the lead magazine food writer at the New York Times, where he started writing in 1984 and remained for more than thirty years.
| Erscheinungsdatum | 31.03.2022 |
|---|---|
| Sprache | englisch |
| Maße | 135 x 203 mm |
| Gewicht | 295 g |
| Themenwelt | Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten |
| Geschichte ► Allgemeine Geschichte ► Altertum / Antike | |
| Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte | |
| Naturwissenschaften ► Biologie ► Ökologie / Naturschutz | |
| Sozialwissenschaften | |
| Technik ► Lebensmitteltechnologie | |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 0-358-64552-2 / 0358645522 |
| ISBN-13 | 978-0-358-64552-8 / 9780358645528 |
| Zustand | Neuware |
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