Hard to Swallow: A Brief History of Food Book

Award-winning microbiologist and food safety expert, Richard Lacey, sweeps away the mystery surrounding this subject and provides the reader with a fascinating and readable account of the truth about the food we eat. He takes the reader on an eye-opening trip from farm to store to kitchen, exposing in detail how livestock is raised, what goes into its feed, how dried and packaged foods are processed, what germs and additives can be found in food, what to look for and what to avoid in supermarkets, how best to prepare food for safety and nutrition, and how to begin to solve some of the many pressing problems arising from modern food production and consumption patterns. He explains the specific dangers to the consumer from modern factory farming methods, the nutritional differences between wild and farmed fish, the environmental consequences of maintaining a meat-eating society, and responsible ways to make food more delicious, healthy, and enjoyable.