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Food: A Very Short Introduction provides a brief history of man's relationship with food, spanning from the time of our remote ancestors 3 million years ago to the present day. Food has been a topic of great interest for humanity across cultures and over generations. Why do some people like some kinds of foods and not others? How do our senses contribute to flavour? How important are genetics in our likes and dislikes? We are all affected by issues such as diet, nutrition, and health; the disparity between malnutrition in some places and overconsumption in others; obesity; sustainable agriculture; and genetic modification. How will it be possible to feed a population of 9 billion in 2050, without destroying our natural environment?Less

Nutrition is a topic of wide interest and importance. In spite of a growing understanding of the underlying biochemistry, and health campaigns such as ‘five-a-day’, increasing obesity and reported food allergies and eating disorders, as well as the widely advertised ‘supposed’ benefits of food supplements mean that a clear explanation of the basic principles of a healthy diet are vital. Nutrition: A Very Short Introduction explains the basic elements of food, the balance between energy intake and exercise, the problems of over- and under-nutrition, and raises the question of the safety of nutritional supplements.Less