About this product

Hard to Swallow

Food has become a packaged commodity like soap powder, toilet paper or toothpaste. We have succeeded in almost completely dissociating what we eat from how the food is produced and what it contains. In Hard to Swallow Richard Lacey attempts to redress the balance, taking the reader on a culinary exploration into the world of food. He addresses such issues as battery farming, feeding the ever-increasing human population, breast feeding and organic farming. He examines the science behind the headlines on such topics as `mad cow disease' and salmonella. He exposes the inadequacies of modern supermarkets and guides the reader through the arguments over the `ideal diet'. Blending science and humour, the book stimulates us to question the workings of the food industry and reveals the sinister sides of food production.

Contents

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 alcoholic drinks; 13. Takeaways; 14. Care of the kitchen; Part V. Eating: 15. The ideal diet; 16. Hospital food; 17. Enjoying eating; Part VI. Is There a Solution?: 18. Is there a solution?

Specifications

Pm Supplier	CUP/ Cambridge University Press
Pm Publisher	Cambridge University Press
Pm Isbn 10	0521440017
Pm Isbn 13	9780521440011
Pm Publication Date	1994-03-25
Pm Width	158
Pm Author	Lacey, RW
Pm Height	22
Pm Longness	236

Author: Lacey, RW
Page Count: 352