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Food : A Very Short Introduction, Paperback by Krebs, John, ISBN 0199661081, ISBN-13 9780199661084, Like New Used, Free shipping in the US A brief examination of the history and science of food chronicles four great transitions including those of cooking, agriculture, processing and preservation to consider the sources of culinary preferences, the disparity between malnutrition and overconsumption and the issues associated with obesity, sustainable agriculture and genetic modification. Original.
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