Fear of food : a history of why we worry about what we eat
Are eggs the perfect protein, or cholesterol bombs? Is red wine good for my heart, or bad for my liver? Will pesticides and processed foods kill me? In this book, food historian Harvey Levenstein encourages us to take a deep breath, and reveals the people and vested interests who have created and ex...
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| Format: | EBOOK |
| Language: | ENGLISH |
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The University of Chicago Press
2012
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