Author: Frederick William PavyPublisher:
ISBN:
Category : Diet
Languages : en
Pages : 636
Book Description
A Treatise on Food and Dietetics, Physiologically and Therapeutically Considered
Author: Frederick William PavyPublisher:
ISBN:
Category : Diet
Languages : en
Pages : 636
Book Description
A Treatise on Food and Dietetics
Author: F. PavyPublisher: BoD – Books on Demand
ISBN: 3382505193
Category : Fiction
Languages : en
Pages : 578
Book Description
Reprint of the original, first published in 1874. The publishing house Anatiposi publishes historical books as reprints. Due to their age, these books may have missing pages or inferior quality. Our aim is to preserve these books and make them available to the public so that they do not get lost.
The American Journal of the Medical Sciences
Author: The Medical News and Library
Author: Medical news and library
Author: The Practitioner: a Journal of Therapeutics and Public Health
Author: T. BruntonPublisher: BoD – Books on Demand
ISBN: 3368845667
Category : Fiction
Languages : en
Pages : 486
Book Description
Reprint of the original, first published in 1874.
A Manual of diet in health and disease
Author: Thomas King ChambersPublisher:
ISBN:
Category :
Languages : en
Pages : 364
Book Description
Diet for a Large Planet
Author: Chris OtterPublisher: University of Chicago Press
ISBN: 0226826538
Category : History
Languages : en
Pages : 420
Book Description
A history of the unsustainable modern diet—heavy in meat, wheat, and sugar—that requires more land and resources than the planet is able to support. We are facing a world food crisis of unparalleled proportions. Our reliance on unsustainable dietary choices and agricultural systems is causing problems both for human health and the health of our planet. Solutions from lab-grown food to vegan diets to strictly local food consumption are often discussed, but a central question remains: how did we get to this point? In Diet for a Large Planet, Chris Otter goes back to the late eighteenth century in Britain, where the diet heavy in meat, wheat, and sugar was developing. As Britain underwent steady growth, urbanization, industrialization, and economic expansion, the nation altered its food choices, shifting away from locally produced plant-based nutrition. This new diet, rich in animal proteins and refined carbohydrates, made people taller and stronger, but it led to new types of health problems. Its production also relied on far greater acreage than Britain itself, forcing the nation to become more dependent on global resources. Otter shows how this issue expands beyond Britain, looking at the global effects of large agro-food systems that require more resources than our planet can sustain. This comprehensive history helps us understand how the British played a significant role in making red meat, white bread, and sugar the diet of choice—linked to wealth, luxury, and power—and shows how dietary choices connect to the pressing issues of climate change and food supply.
Author: 
Author: