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Author: John Krebs
Publisher: Oxford University Press
ISBN: 0199661081
Category : Nature
Languages : en
Pages : 145
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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: John Krebs
Publisher: Oxford University Press
ISBN: 0199661081
Category : Nature
Languages : en
Pages : 145
Get Book
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 : 144
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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
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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: Gary Thomas
Publisher: Oxford University Press
ISBN: 0199643261
Category : Education
Languages : en
Pages : 161
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Book Description
From the schools of ancient times to the present day, Gary Thomas looks at how and why education evolved as it has. By exploring some of the big questions, he examines the ways in which schools work, considers the differences around the world, and concludes by considering the future of education worldwide.
Author: Stephen Eric Bronner
Publisher: Oxford University Press
ISBN: 0190692677
Category : Philosophy
Languages : en
Pages : 161
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Book Description
Secondary edition statement from sticker on cover.
Author: Paul Engel
Publisher: Oxford University Press
ISBN: 0192558811
Category : Science
Languages : en
Pages : 193
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Book Description
Enzymes are the astonishing, tiny molecular machines that make life possible. Each one of these small proteins speeds up a single chemical reaction inside a living organism many millionfold. Working together, teams of enzymes carry out all the processes that collectively we recognise as life, from making DNA to digesting food. This Very Short Introduction explains the why and the how of speeding up these reactions - catalysis - before going on to reveal how we have evolved these catalysts of such extraordinary power and exquisite selectivity. Paul Engel shows how X-ray crystallography has revealed the complex molecular shapes that allow enzymes to function at an extraordinarily sophisticated level. He also examines medical aspects of enzymes, both in the way faulty enzymes cause disease and in the way enzymes can be used for diagnosis and therapy. Finally, he looks at the many varied ways in which individual enzymes, taken out of their biological context, are used nowadays as tools - in washing powders, food production, waste treatment, and chemical synthesis. 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: Sebastian G. B. Amyes
Publisher: OUP Oxford
ISBN: 0191654086
Category : Medical
Languages : en
Pages : 130
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Book Description
Bacteria form a fundamental branch of life. They are the oldest forms of life as we know it, and they are still the most prolific living organisms. They inhabit every part of the Earth's surface, its ocean depths, and even terrains such as boiling hot springs. They are most familiar as agents of disease, but benign bacteria are critical to the recycling of elements and all ecology, as well as to human health. In this Very Short Introduction, Sebastian Amyes explores the nature of bacteria, their origin and evolution, bacteria in the environment, and bacteria and disease. In looking at our efforts to manage co-evolving bacteria, he also considers the challenges of resistance to antibiotics. 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: Kevin Kenny
Publisher: Oxford University Press
ISBN: 0199858608
Category : History
Languages : en
Pages : 240
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Book Description
What does diaspora mean? Until quite recently, the word had a specific and restricted meaning, referring principally to the dispersal and exile of the Jews. But since the 1960s, the term diaspora has proliferated to a remarkable extent, to the point where it is now applied to migrants of almost every kind. This Very Short Introduction explains where the concept of diaspora came from, how its meaning changed over time, why its usage has expanded so dramatically in recent years, and how it can both clarify and distort the nature of migration. Kevin Kenny highlights the strength of diaspora as a mode of explanation, focusing on three key elements--movement, connectivity, and return--and illustrating his argument with examples drawn from Jewish, Armenian, African, Irish, and Asian diasporas. He shows that diaspora is not simply a synonym for the movement of people. Its explanatory power is greatest when people believe that their departure was forced rather than voluntary. Thus diaspora would not really explain most of the Irish migration to America, but it does shed light on the migration compelled by the Great Famine. Kenny also describes how migrants and their descendants develop diasporic cultures abroad--regardless of the form their migration takes--based on their connections with a homeland, real or imagined, and with people of common origin in other parts of the world. Finally, most conceptions of diaspora feature the dream of a return to a homeland, even when this yearning does not involve an actual physical relocation. About the Series: Oxford's Very Short Introductions series offers concise and original introductions to a wide range of subjects--from Islam to Sociology, Politics to Classics, Literary Theory to History, and Archaeology to the Bible. Not simply a textbook of definitions, each volume in this series provides trenchant and provocative--yet always balanced and complete--discussions of the central issues in a given discipline or field. Every Very Short Introduction gives a readable evolution of the subject in question, demonstrating how the subject has developed and how it has influenced society. Eventually, the series will encompass every major academic discipline, offering all students an accessible and abundant reference library. Whatever the area of study that one deems important or appealing, whatever the topic that fascinates the general reader, the Very Short Introductions series has a handy and affordable guide that will likely prove indispensable.
Author: Alan Davidson
Publisher: OUP Oxford
ISBN: 0191018252
Category : Cooking
Languages : en
Pages : 1944
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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: Leslie L. Iversen
Publisher: Oxford University Press
ISBN: 0198745796
Category : Drug abuse
Languages : en
Pages : 145
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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.
