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Hard to Swallow
Richard W. Lacey
其他書名
A Brief History of Food
出版Cambridge University Press, 1994-03-25
主題Business & Economics / Industries / Food IndustryCooking / GeneralCooking / Essays & NarrativesCooking / HistoryScience / GeneralScience / HistoryScience / Life Sciences / Molecular BiologyScience / Life Sciences / Zoology / GeneralTechnology & Engineering / Food Science / Food Safety & Security
ISBN05214400179780521440011
URLhttp://books.google.com.hk/books?id=gAg1gyCK6kwC&hl=&source=gbs_api
EBookSAMPLE
註釋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.