Hard to Swallow: A Brief History of Food

by Richard W. Lacey

Book Overview

You are what you eat, or are you? What is in food? Where does it come from? Richard Lacey, Professor of Microbiology at Leeds University and a popular media critic on food issues, takes the reader on a culinary exploration into the world of food. Blending science and humour, Richard Lacey stimulates us to question the future, 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,...

• Format: Hardcover
• Language: English
• ISBN: 0521440017
• ISBN13: 9780521440011
• Release Date: March 1994
• Publisher: Cambridge University Press
• Length: 356 Pages
• Weight: 1.58 lbs.
• Dimensions: 1.1" x 6.2" x 9.3"