The Application of Science to the Production and Consumption of Food (Classic Reprint) - Couverture souple
Synopsis
How science can reshape what we eat and how we pay for it. This address explains how early nutrition science started turning food into data, costs, and practical guidance for households and policymakers alike. It shows why understanding nutrients and their prices matters for health, budgets, and national progress.
This edition gathers the author’s key ideas on measuring nutrition, reducing waste, and using research to improve how food is produced, priced, and consumed. It blends historical insight with practical methods, illustrating how science can inform everyday choices and national policy.
- How the costs of protein, fats, and carbohydrates affect what we eat
- Simple methods to estimate nutrients per price for common foods
- Two-way thinking on food: physiological needs and economic value
- Why widespread, reliable food data and continued research were urged then—and remain relevant
Ideal for readers interested in the history of nutrition science, economic policy on food, and how data-driven approaches shape daily life.
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The Application of Science to the Production and Consumption of Food
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
Paperback. Etat : New. Print on Demand. This book, written by the author of 'Distribution of Products,' provides a comparative analysis of how science and significant social change influence food production and consumption. The author begins by examining major scientific discoveries and technological innovations from the mid-19th century onward, arguing that these advancements have had an even greater impact on human progress than earlier innovations like the steam engine. The author then turns to the profound social change brought about by the abolition of slavery in the United States, which he argues led to greater equality and economic opportunity. The combined effect of these scientific and social changes has been a dramatic increase in the abundance and accessibility of food, particularly for working-class people. The author concludes by providing a hopeful vision of the future, suggesting that science will continue to provide new solutions to the challenge of feeding a growing population. The book offers valuable insights into the complex relationship between science, society, and human well-being, making it a significant contribution to the field of economic history and food studies. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9780656554812_0
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The Application of Science to the Production and Consumption of Food An Address by Edward Atkinson, Vice President, Chairman, Section I, Economic of Science at the Ann Arbor Meeting
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
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PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9780656554812
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Expédition nationale : Etats-Unis
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The Application of Science to the Production and Consumption of Food An Address by Edward Atkinson, Vice President, Chairman, Section I, Economic of Science at the Ann Arbor Meeting
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9780656554812
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EUR 24,72
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Expédition depuis Royaume-Uni vers Etats-Unis
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