Food Facts explores the intricate relationship between food, science, history, and culture, revealing surprising stories behind what we eat.
From ancient diets that shaped civilizations to modern food technologies like genetic modification, the book highlights how food connects us to the past, present, and future.
Discover the potential of unusual ingredients, such as edible insects, as sustainable protein sources, and gain insights into the nutritional wisdom of our ancestors through archaeological evidence.
The book navigates the complexities of modern food production, addressing controversies surrounding genetically modified organisms and precision fermentation.
Food Facts emphasizes that understanding the origins, science, and cultural significance of food empowers us to make informed and sustainable choices.
Beginning with fundamental concepts, the book progresses through specific topics like alternative protein sources and the impact of the Columbian Exchange, culminating in a discussion of future food trends and ethical considerations.
This approach blends scientific rigor with accessible storytelling, engaging a broad audience interested in cooking, science, and history.
