Foods
Foods by Edward Smith, published by Routledge on July 3, 2006, is a comprehensive exploration of the multifaceted question, “What is food?” This edition, spanning 520 pages, revisits a work originally published in 1883, reflecting on the evolving landscape of food availability and its implications on nutrition and health. Smith, a doctor, delves into the origins and nutritive qualities of various foods, informed by scientific research into their chemical composition and physiological effects.
Readers will find a thorough examination of both common and lesser-known foods, as Smith articulates the body’s nutritional needs and how to meet them effectively. The book addresses the historical context of food consumption and preparation, linking it to contemporary interests in healthy eating. With insights drawn from cooking, medical science, and anthropology, this volume provides a foundation for understanding the significance of food choices and their impact on health and well-being.
Official synopsis Publisher
“What is food? This volume, written by a doctor, contains all the ways in which the question might be answered. First published by Kegan Paul in 1883, and reissued because there is nothing quite like it today, this 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, promoting an interest in their origins and their nutritive qualities as revealed by scientific research into their chemical composition, preparation and physiological effects. Looking at all generally and some less known foods in this way, Edward Smith’s work anticipates the current interest in healthy food. Specifying what the body needs for optimum nutrition and health, and how this can best be supplied, he makes it possible for the reader to think clearly about good, healthy food and how to choose, prepare and eat it.”–BOOK JACKET.
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