000			01103 a2200241 4500
001			1138974471
005			20250317100400.0
008			250312042017GB eng
020			_a9781138974470
037			_bTaylor & Francis _cGBP 21.99 _fBB
040			_a01
041			_aeng
072	7		_aJHM _2thema
072	7		_aJHM _2bic
072	7		_aSOC002000 _2bisac
072	7		_a641.3 _2bisac
100	1		_aEdward Smith
245	1	0	_aFoods
250			_a1
260			_aOxford _bRoutledge _c20170127
300			_a520 p
520			_bWhat is food? This volume, written by a doctor, contains all the ways in which the question might be answered. First published in 1883, and reissued because there is nothing quite like it today, this unique study was undertaken at a time when foreign produce and new foods were becoming more widely available, and rising living standards were making familiar foods more accessible to all, prompting an interest in their origins and their nutritive qualities as revealed by scientific research into their chemical composition, preparation and physiological effects.
999			_c1097 _d1097