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How Technological Advances Change Human Food.
・ISBN 978-1-032-54741-1 hard GB£ 210.00
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| 著者・編者 | Bordiga, Matteo / Xu, Baojun (eds.), |
|---|---|
| 出版社 | (CRC Press, UK) |
| 出版年月 | 2025 |
| ページ数 | 329 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A04-6124＞ |
解説
Diet is key to understanding the past, present, and future of our species. Much of human evolutionary success can be attributed to our ability to consume and preserve a wide range of foods. Technological advances changed the types of foods we eat. With this consideration, How Technological Advances Change Human Food weaves together various themes starting with human evolution, moving on to methods of food preservation, and continuing with the evolution of cooking methods. Issues relating to sustainability are also reported, including green food processing, vertical farming, and edible insect farming. There is a close link between what we eat and the development of our gut microbiota; thus, this book covers the evolution and adaptation of microbiota.
Key Features:
- Contains a common thread in how technology has changed food and diet and its implications
- Focuses on the evolution of methods for both food preservation and cooking
- Explains the evolution and adaptation of gut microbiota in relation to diet