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You are what you eat, or are you? What is in food? Where does it come from? Richard Lacey, Professor of Microbiology at Leeds University and a popular media critic on food issues, takes the reader on a culinary exploration into the world of food. Blending science and humour, Richard Lacey stimulates us to question the future, to think about the nature of what we eat and where it comes from. Professor Lacey is on the side of the consumer, you and I, as he reveals the sinister sides of food production and the dangers lurking in the kitchen.The reader is served up with a feast of practical tips on the handling of food. But food is fun too! Our taste buds work overtime as we are shown how to enjoy food that is both delicious, healthy and safe.

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Book Details

ISBN: 9780521440011
ISBN-10: 0521440017
Format: Hardback
(228mm x 152mm x 24mm)
Pages: 356
Imprint: Cambridge University Press
Publisher: Cambridge University Press
Publish Date: 25-Mar-1994
Country of Publication: United Kingdom

Other Editions


US Kirkus Review » Charming, delightful, often richly depressing survey about what we eat, by Lacey (Medical Microbiology/Leeds; Unsafe for Human Consumption - not reviewed). Yes, Dr. Lacey is down on cholesterol, but more down on drugs, diet and lifestyle, saturated animal fats and hydrogenated oils. His message is simple: "Ignore the cholesterol propaganda, don't have your blood tested for cholesterol and eat an enjoyable and varied diet as suggested here. The real difficulty is to get the amount of food you need right." Lacey begins, logically, with a history of foods, our first crops, wild meat, then intensively farmed meat and salmon (farmed fish fats have changed for the worse), with the thought that changes in food production over the past 70-80 years "have been much more dramatic than the previous 30 million." He describes the present uses and consumption of cereals, potatoes, nuts, sugar, fruits and vegetables (the disaster fallen upon tomatoes, now dull, thick-skinned, tasteless), mushrooms, peas, beans, and seeds yielding vegetable oil. He also sighs over the debasing of pizza, problem bacteria in moist processed foods and canned and vacuum-packed foods, the fact that irradiating salmonella in fowls may only allow other dangerous types that can survive irradiation great encouragement "by removing the competition" - so do not stuff chickens! Meanwhile, total confusion reigns about additives. As for bread? - "Let us be quite clear. Real bread, like real ale, is brown." Lacey suggests the ideal diet, even gives recipes, and ends with ideas for cleaning up poultry and eggs, reducing world hunger, and avoiding the sheer inefficiency of feeding cereals to mammals and birds instead of eating the cereals directly. Is such sapience hard to swallow? With the expanding world population, yes. British by birth but quite adaptable to American readers. (Kirkus Reviews)

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Books By Author Richard W. Lacey

Hard to Swallow by Richard W. Lacey

Hard to Swallow

Paperback, June 2008