Food science : you are what you eat / by Amanda Lanser ; content consultant, Sarah W. Tracy, Associate Professor of Honors and the History of Medicine, University of Oklahoma.

Book 2015

"This title presents the history of food science. Vivid text details how early studies of nutrition and food chemistry led to today's food safety standards and genetically modified crops. It also puts a spotlight on the brilliant scientists who made these advances possible."

Item Details & Discovery

Explore Topics & Themes:

Food Biotechnology Juvenile literature

Food Safety measures Juvenile literature

Food industry and trade Juvenile literature

Part of a Series:

History of science History of science (Essential Library (Firm))

View technical details & catalog information

ISBN:

9781624035609
1624035604

Description:

112 pages : illustrations (some color) ; 22 x 25 cm

Notes:

Includes bibliographical references (pages 104-109) and index

Contents:

Rickets, putrid meat, and plumpy'nut
Ancient theories to Renaissance revelations
Birth of modern food science
Food preservation and safety
The government gets involved
Great War, Great Depression, Great Science
The rise of agribusiness
Emergence of the food label
The future of food science

LCCN:

2014943871

Control Number:

1577901

View in Classic Catalog