Author: John Krebs Publisher: Oxford University Press ISBN: 0199661081 Category : Nature Languages : en Pages : 145
Book 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.
Author: David Bender Publisher: OUP Oxford ISBN: 0191504157 Category : Health & Fitness Languages : en Pages : 129
Book Description
Nutrition is a topic of wide interest and importance. In spite of 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. In this Very Short Introduction, David Bender 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 safety of nutritional supplements. ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.
Author: David A. Bender Publisher: Oxford University Press, USA ISBN: 0199681929 Category : Health & Fitness Languages : en Pages : 129
Book Description
There is much conflicting information about diet and health; with issues such as obesity and food allergies increasing worldwide despite healthy eating campaigns such as 'five-a-day'. In 'Nutrition', David Bender provides a simple but authoritative guide to the main principles of human nutrition and a healthy diet.
Author: Leslie L. Iversen Publisher: Oxford University Press ISBN: 0198745796 Category : Drug abuse Languages : en Pages : 145
Book Description
The twentieth century saw a remarkable upsurge of research on drugs, with major advances in the treatment of bacterial and viral infections, heart disease, stomach ulcers, cancer, and metal illnesses. These, along with the introduction of the oral contraceptive, have altered all of our lives. There has also been an increase in the recreational use and abuse of drugs in the Western world. This Very Short Introduction, in its second edition, gives a non-technical account of how drugs work in the body. Reviewing both legal (alcohol, nicotine, and caffeine) and illegal drugs, Les Iversen discusses why some are addictive, and whether drug laws need reform. ABOUT THE SERIES The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.
Author: Kathryn Kalinak Publisher: Oxford University Press ISBN: 0199707979 Category : Performing Arts Languages : en Pages : 162
Book Description
Film music is as old as cinema itself. Years before synchronized sound became the norm, projected moving images were shown to musical accompaniment, whether performed by a lone piano player or a hundred-piece orchestra. Today film music has become its own industry, indispensable to the marketability of movies around the world. Film Music: A Very Short Introduction is a compact, lucid, and thoroughly engaging overview written by one of the leading authorities on the subject. After opening with a fascinating analysis of the music from a key sequence in Quentin Tarantino's Reservoir Dogs, Kathryn Kalinak introduces readers not only to important composers and musical styles but also to modern theoretical concepts about how and why film music works. Throughout the book she embraces a global perspective, examining film music in Asia and the Middle East as well as in Europe and the United States. Key collaborations between directors and composers--Alfred Hitchcock and Bernard Herrmann, Akira Kurosawa and Fumio Hayasaka, Federico Fellini and Nino Rota, to name only a few--come under scrutiny, as do the oft-neglected practices of the silent film era. She also explores differences between original film scores and compilation soundtracks that cull music from pre-existing sources. As Kalinak points out, film music can do many things, from establishing mood and setting to clarifying plot points and creating emotions that are only dimly realized in the images. This book illuminates the many ways it accomplishes those tasks and will have its readers thinking a bit more deeply and critically the next time they sit in a darkened movie theater and music suddenly swells as the action unfolds onscreen. About the Series: Combining authority with wit, accessibility, and style, Very Short Introductions offer an introduction to some of life's most interesting topics. Written by experts for the newcomer, they demonstrate the finest contemporary thinking about the central problems and issues in hundreds of key topics, from philosophy to Freud, quantum theory to Islam.
Author: Alan Davidson Publisher: OUP Oxford ISBN: 0191018252 Category : Cooking Languages : en Pages : 1944
Book Description
The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
Author: Nigel Warburton Publisher: OUP Oxford ISBN: 0191622788 Category : Political Science Languages : en Pages : 128
Book Description
'I disapprove of what you say, but I will defend to the death your right to say it' This slogan, attributed to Voltaire, is frequently quoted by defenders of free speech. Yet it is rare to find anyone prepared to defend all expression in every circumstance, especially if the views expressed incite violence. So where do the limits lie? What is the real value of free speech? Here, Nigel Warburton offers a concise guide to important questions facing modern society about the value and limits of free speech: Where should a civilized society draw the line? Should we be free to offend other people's religion? Are there good grounds for censoring pornography? Has the Internet changed everything? This Very Short Introduction is a thought-provoking, accessible, and up-to-date examination of the liberal assumption that free speech is worth preserving at any cost. ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.
Author: Andrew Robinson Publisher: Oxford University Press ISBN: 0199567786 Category : History Languages : en Pages : 177
Book Description
"Starting with the origins of writing five thousand years ago, with cuneiform and Egyptian hieroglyphs, Andrew Robinson explains how these early forms of writing developed into hundreds of scripts including the Roman alphabet and the Chinese characters. He reveals how the modern writing system we take for granted - including airport signage and electronic text messaging - resemble ancient scripts much more closely than we think." --Book Jacket.
Author: Robert Paarlberg Publisher: Oxford University Press ISBN: 0199746052 Category : Political Science Languages : en Pages : 242
Book Description
The politics of food is changing fast. In rich countries, obesity is now a more serious problem than hunger. Consumers once satisfied with cheap and convenient food now want food that is also safe, nutritious, fresh, and grown by local farmers using fewer chemicals. Heavily subsidized and underregulated commercial farmers are facing stronger push back from environmentalists and consumer activists, and food companies are under the microscope. Meanwhile, agricultural success in Asia has spurred income growth and dietary enrichment, but agricultural failure in Africa has left one-third of all citizens undernourished - and the international markets that link these diverse regions together are subject to sudden disruption. Food Politics: What Everyone Needs to Know? carefully examines and explains the most important issues on today's global food landscape, including international food prices, famines, chronic hunger, the Malthusian race between food production and population growth, international food aid, "green revolution" farming, obesity, farm subsidies and trade, agriculture and the environment, agribusiness, supermarkets, food safety, fast food, slow food, organic food, local food, and genetically engineered food. Politics in each of these areas has become polarized over the past decade by conflicting claims and accusations from advocates on all sides. Paarlberg's book maps this contested terrain, challenging myths and critiquing more than a few of today's fashionable beliefs about farming and food. For those ready to have their thinking about food politics informed and also challenged, this is the book to read. What Everyone Needs to Know? is a registered trademark of Oxford University Press.
Author: John R. Krebs Publisher: ISBN: 9780191778582 Category : Food Languages : en Pages : 130
Book Description
Drawing on a mixture of science and history, Professor Lord John Krebs looks at the development of food and the four great transitions that affected the way we eat. From issues such as the obesity crisis and sustainable agriculture to food scares and the role of new technologies, Krebs provides a fascinating exploration of the history of human food.
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Author: John Krebs
Author: David Bender
Author: David A. Bender
Author: Leslie L. Iversen
Author: Kathryn Kalinak
Author: Alan Davidson
Author: Nigel Warburton
Author: Andrew Robinson
Author: Robert Paarlberg
Author: John R. Krebs