000			02811nam a22002537a 4500
005			20260407102912.0
008			260407b |||||||| |||| 00| 0 eng d
020			_a9781837677368 _c(hardcover)
040			_aDIC _bENG _cAU _dAU
049			_aAlfaisal Main Library
050			_aGT2850.H54 2025
100			_4HIGGINS, SEAMUS
245			_aFOOD AND US _bTHE INCREDIBLE STORY OF HOW FOOD SHAPES HUMANITY.
250			_aHIGGINS, SEAMUS, _bAuthor
260			_aEngland _bROYAL SOC OF CHEMISTRY _c2025
264			_c©2025
300			_a252 pages
336			_2rdacontent _atext _btxt
337			_2rdamedia _aunmediated _bn
338			_2rdacarrier _avolume _bnc
520			_aWhat are your favourite foods? Did you grow up liking Angel Delight, instant mash, prawn cocktail, chicken Kyiv, and Arctic rolls as the author did? The 1970s were once described as "the decade that good food forgot", but with hindsight, maybe they were the era when the push for profit, price, taste and convenience kick started a real interest in the food industry and how food affects us. This book explores our extraordinary food journey over the past 3 million years and details the subsequent physical and cultural evolution that has transpired because of it. Food has not only fuelled our evolution for millions of years but has also dictated how we live, from hunter-gatherers to agricultural societies to our current urban and industrialised societies. It also details how our favourite foods have developed over the past millennia since the Neolithic revolution. The 20th Century and the food production business saw the dawn of a new food era brought about by the Industrial Revolution. This was a world with an accelerated rate of change: population growth, industrialised agriculture, industrialised food production and environmental and sustainability concerns. The more recent development of the food industry has also coincided with a dramatic shift in consumer eating habits. What the world now eats and drinks has clashed with our biology to create significant changes in body composition. Whether these concerns are viewed from an economic, social, political or individual perspective, our present food model needs to change direction. The final chapters discuss our current situation regarding food systems and individual health. They examine how a deeper understanding of our DNA, microbiome, genotypes and phenotypes could be integrated with rapid technological advancements and human ingenuity - a combination that has the potential to establish a far more sustainable and environmentally-friendly food system for both present and future. Indisputably, food and its production matter to everyone on the planet as our history shows they always have!
655		0	_aPrint books. _2local _94
942			_2lcc _cBOOKS
999			_c608492 _d608492