The future of food

By: Ford, Brian JMaterial type: TextTextPublication details: New York, N.Y. : Thames & Hudson, c2000Description: 120 pISBN: 0500280754; 9780500280751Subject(s): Nutrition | FoodDDC classification: 613.2
Contents:
What do we eat? -- Healthy eating -- Food and culture -- Food diseases of the future -- The genetic engineer: saint or sinner? -- Can the future feed the world? -- New ideas for a new millennium -- New foods.
Summary: "Biologist Brian J. Ford examines the food-borne diseases that have always been with us, such as Salmonella and E. coli, as well as those that have recently emerged, like Listeriosis and new variant CJD. He reveals many misconceptions in current popular thinking about food, including so-called natural foods, and discusses the role of organic farming. While he advises caution on GM foods, he is enthusiastic about the foods of the future made from new or little-known sources, especially as climate change affects global food production. There are insights on the nutrients that we need for health at different stages of life, on food allergies and intolerances, on the fascinating relationship between food and culture, and on the changing theories about the ideal diet."--Jacket.
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Item type Current library Collection Call number Status Date due Barcode Item holds
Lending Books Lending Books Main Library
Stacks 		Reference 613.2 FOR (Browse shelf(Opens below)) Available 012970
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Included Index.

What do we eat? --
Healthy eating --
Food and culture --
Food diseases of the future --
The genetic engineer: saint or sinner? --
Can the future feed the world? --
New ideas for a new millennium --
New foods.

"Biologist Brian J. Ford examines the food-borne diseases that have always been with us, such as Salmonella and E. coli, as well as those that have recently emerged, like Listeriosis and new variant CJD. He reveals many misconceptions in current popular thinking about food, including so-called natural foods, and discusses the role of organic farming. While he advises caution on GM foods, he is enthusiastic about the foods of the future made from new or little-known sources, especially as climate change affects global food production. There are insights on the nutrients that we need for health at different stages of life, on food allergies and intolerances, on the fascinating relationship between food and culture, and on the changing theories about the ideal diet."--Jacket.

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