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    By: John Krebs

    QTY
    -+
    $19.99
     
     
    ISBN
    9780199661084
    Date Released
    Binding
    Paperback
    Pages
    130
     

    Only available to order
    Estimated 10 - 14 business days until dispatch

    If ordered before the 14th of December, this product should arrive by Christmas unless it is going to regional Australia
    Description
    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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