From field to plate
"Most of us eat three full meals a day, but where does the food that reaches our plates, stocks our fridges, and fills the supermarket shelves come from? This informative book shows how methods of growing, using, and delivering food--one of the most vital resources to humans--have developed and changed throughout time. Find out about the history of food production and present-day methods of farming. Learn about food delivery, the processes used to preserve and store food to make it last longer, how different foods are prepared, and food safety. Case studies encourage discussion of the ethics and worldwide impact of the production, distribution, and consumption of this global resource."--
- 1 of 1 copy available at OWWL.
Current holds0 current holds with 1 total copy.
|Location||Call Number /
|Lyons Public Library||J 641.3 BRI (Text)