A Very Short Introduction provides a brief history of man's relationship with food, spanning from the time of our remote ancestors 3 million years ago to the present day. Food has been a topic of great interest for humanity across cultures and over generations. Why do some people like some kinds of foods and not others? How do our senses contribute to flavour? How important are genetics in our likes and dislikes? We are all affected by issues such as diet, nutrition, and health; the disparity between malnutrition in some places and overconsumption in others; obesity; sustainable agriculture; and genetic modification. How will it be possible to feed a population of 9 billion in 2050, without destroying our natural environment?
