The Science of Food
Scientific American Explores Big Ideas
As one of the core primal elements of survival, the necessity of food traces back to the earliest living creature on Earth. But with a global population of over 8 billion people, how is food made, produced, and distributed to meet worldwide needs? In this volume, the evolution of food development, from ancient preservation techniques to modern industrial methods, is traced, examining significant advancements including genetic engineering and food technology. The mass production and distribution of food to millions has called into question the implications of these practices on public health, highlighting issues such as obesity, malnutrition, and foodborne illnesses. In addressing various aspects of food accessibility and sustainability, this volume offers a comprehensive framework for understanding the complex relationship between food production and human well-being.
